Classic Stacked Wedge Salad
Stacking the lettuce instead of a cutting it into large wedges ensures you get a mouthful of all the toppings and dressing in each delicious forkful.
Ingredients
For the salad:
- 1 head Iceberg lettuce
- ¼ lb bacon
- 1 roma tomato, seeded and diced
- ¼ cup radishes, sliced
- ¼ cup red onion, diced
- ½ cup blue cheese, crumbled
- pepperoncini peppers, optional
For the dressing:
- ¾ cup mayonnaise
- ½ cup buttermilk
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 3 cloves garlic, minced
- ½ tsp salt
- ¼ tsp pepper
Instructions
Make the dressing:
- Place mayonnaise, buttermilk, lemon juice, Worcestershire sauce, salt and pepper in a jar with a tight fitting lid.
- Shake contents until well combined. Place dressing in the refrigerator until ready to use.
Make the salad:
- Cut bacon into one inch size pieces. Cook in a large skillet until golden brown and crispy.
- Remove the bacon from the pan with a slotted spoon and drain on a paper towel lined plate. Set aside.
- Slice iceberg lettuce into four 1 inch thick slices. Cut the two end pieces into four wedges.
- Place a slice of lettuce on a plate.
- Top with a drizzle of dressing, making sure it works it's way in between the layers of the lettuce.
- Top with some cooked bacon.
- Top with diced tomato.
- Top with blue cheese crumbles.
- Top with sliced radishes and chopped red onion.
- Drizzle with more dressing.
- Top with one of the small wedges of lettuce and repeat layers, ending with a drizzle of dressing.
- Serve with a couple Pepperoncini peppers on the side and a generous grind of coarse black pepper on top.