Wedge Salad

• servings: 4 servings
• total time: 50 minutes

Ingredients

1⁄3 cup red wine vinegar

2 tablespoons sugar

2 shallot, sliced thin

2 ounces Roquefort cheese, crumbled (1⁄2 cup)

1⁄2 cup mayonnaise

1⁄2 cup sour cream

1 tablespoon lemon juice

2 teaspoons red wine vinegar

1⁄4 teaspoon hot sauce

6 slices thick-cut bacon, cut crosswise into 1⁄2-inch-wide pieces

1 head iceberg lettuce (1¼ pounds), stem trimmed, chilled

1 plum tomato, cored and cut into 1⁄4-inch pieces

4 ounces Roquefort cheese, crumbled (1 cup)

2 tablespoons fresh chive, cut into 1⁄2-inch lengths

Directions

Note: Keep the iceberg, dressing, and crumbled cheese in the fridge until serving so that they’re cold and the lettuce is at its crunchiest. We strongly prefer the assertive and salty flavor of Roquefort here; if it's unavailable, use Gorgonzola. Serve with bread or as a hearty side dish to grilled meats or burgers. When eating, a steak knife is best; it easily cuts through the iceberg while keeping its structure intact.

FOR THE PICKLED SHALLOTS: Combine vinegar and sugar in small bowl and microwave until sugar is dissolved and vinegar is steaming, about 30 seconds. Add shallots and stir to combine. Cover and let cool completely, about 30 minutes. Drain shallots and discard liquid. (Cover and refrigerate for up to 1 week.) Put 4 shallow bowls in refrigerator to chill.

FOR THE DRESSING: While shallots are pickling, mash Roquefort in medium bowl with fork until paste forms. Add mayonnaise, sour cream, lemon juice, vinegar, and hot sauce and stir until combined. Season with coarsely ground pepper to taste and chill until serving. (Cover and refrigerate for up to 1 week.)

FOR THE SALAD: Cook bacon in 10-inch skillet over medium-low heat, stirring occasionally, until fat is rendered and bacon is deep golden brown but still has slight chew, 10 to 12 minutes, adjusting heat as necessary to keep bacon from browning too quickly. Transfer bacon to paper towel–lined plate to drain, and discard fat or reserve for another use.

Halve lettuce through core and cut each half into 2 wedges, leaving core intact. Arrange lettuce wedges, rounded side down, in chilled bowls. Drizzle 3 tablespoons dressing across top of each wedge, using spoon to help it cascade down sides. Divide tomato, crumbled Roquefort, and bacon among wedges. Garnish with pickled shallots and chives. Season generously with coarsely ground pepper and serve, passing remaining dressing separately.

Nutrition

• Calories: 690
• Total Fat: 61 g
• Saturated Fat: 21 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Cholesterol: 106 miligrams
• Sodium: 852 miligrams
• Total Carbohydrate: 15 g
• Total Sugars: 12 g
• Protein: 20 g