Iceberg wedge with bacon and blue cheese

Anyone who has seen my wardrobe knows I am not qualified to pronounce on fashion or trends. In my books comfort and a classic look trumps hipster style any day. Besides, every decade or so, the fashion gods smile on me and for a few brief moments my paisley tie collection wanders back in vogue (even if the widths are bit off).

I have no idea if iceberg lettuce, like my beloved Argyle sweater, is currently welcome in public, but it’s safe in my house – even if it does look a little old-fashioned next to the arugula and rapini in the crisper drawer. I would make this simple, surprisingly hearty salad any day. You need a knife for this. The lettuce, cut thickly, gives it enough heft to be a main course. Bacon, red onions and blue cheese were made for each other but a bed of baby spinach or Romaine just doesn’t seem like enough of a base.  A substantial wedge of satisfyingly crunchy of iceberg is just the support they need.  This is a classic.

Iceberg wedge with bacon and blue cheese dressing

(adapted from Bon Appétit, January 2006)

3/4 cup mayonnaise

2 tablespoons fresh lemon juice

1/2 tablespoon coarsely ground black pepper

1/2 teaspoon hot pepper sauce

1/2 cup coarsely crumbled blue cheese

A little Buttermilk (make your own)

1/4 pound thick-cut bacon, cut crosswise into 1-inch pieces

1 small head of iceberg lettuce, cut into 4 wedges, each with some core attached

1/2 red onion, very thinly sliced

Chop bacon into one-inch pieces and sauté over medium heat until it’s just starting to crisp.
Mix together mayonnaise, lemon juice, black pepper and hot pepper sauce. Fold in blue cheese and combine, leaving a few lumps of cheese. Add a little buttermilk to thin the dressing.
Place wedges on plates and top with blue cheese dressing. Add bacon pieces and red onion. Enjoy.
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