Classic Wedge Salad with Blue Cheese Dressing
Classic Wedge Salad with Blue Cheese Dressing
Brie Thompson
4
10 minutes
10 minutes
A wedge salad is steakhouse comfort at its best, and this version is all about the homemade dressing. Prosecco Italian White Wine Vinegar and Nocellara Italian Extra Virgin Olive Oil come together with crumbled blue cheese for a creamy, tangy dressing you will want on everything. Spoon it over crisp iceberg wedges with bacon, cherry tomatoes, and a sprinkle of Rainbow Sea Salt.
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Ingredients
Dressing
- 1 Egg
- 3 Tbsp Prosecco Italian White Wine Vinegar
- 1 tsp Rainbow Sea Salt
- 1 Tbsp Mustard
- ¾ cup Avocado Oil
- ¾ cup Nocellara Italian Extra Virgin Olive Oil
- ½ cup Blue Cheese, crumbled
Salad
- 1 Head Iceberg Lettuce, quartered
- 4 Bacon Slices, cooked and crumbled
- 1 cup Cherry Tomatoes, quartered
- ¼ cup Blue Cheese, crumbled
- Rainbow Sea Salt, to finish
- Freshly Ground Black Pepper, to finish
Directions
Combine the egg, Prosecco Italian White Wine Vinegar, Rainbow Sea Salt, mustard, and Avocado Oil in a food processor or blender.
Cover and process on low speed until combined, about 10 seconds.
With the machine running, slowly drizzle in Nocellara Italian Extra Virgin Olive Oil. Add the ½ cup crumbled blue cheese and process just until combined.
Arrange the iceberg wedges on a platter. Top with the dressing, bacon, tomatoes, and ¼ cup crumbled blue cheese. Finish with Rainbow Sea Salt and freshly ground black pepper. Serve immediately.