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