The Steak Issue

Wedge Salad

Yield 4 servings
2 ratings

Chill your salad plates in the fridge before serving, and your salad won’t get soggy when you add the dressing.


1 head cold iceberg lettuce (9 ounces)

¾ cup plain yogurt

3 ounces (¾ cup) blue cheese, like Stilton, crumbled and divided

1 garlic clove, minced

1 teaspoon red wine vinegar

Salt and pepper, to taste

10 ounces cherry tomatoes, halved

4 slices cooked bacon, crumbled into ½-inch pieces



Remove the stem from a head of iceberg lettuce. Cut in half, then cut each half into half again, leaving you with 4 wedges. Gently rinse lettuce wedges under cold water. Lay them on a clean towel to dry, and place them back in the refrigerator to chill.

Meanwhile, whisk yogurt, ½ cup of the blue cheese, garlic, vinegar, and salt and pepper together in bowl to make the dressing.

Arrange lettuce wedges on 4 plates and drizzle each with dressing. Top with tomatoes, bacon and remaining ¼ cup crumbled blue cheese. Serve immediately.