Recipe by Erin Eastland
Photos by Amy Sheridan
With all of the protein heavy dishes that you’ll have strewn about your smorgasbord you’ll probably be looking for a little green relief. That said, understand that K.O.’s limits aren’t stunted by the presence of vegetables. So, if you’re looking for something vegetal to pair with those K.O. Chicken Wings [1] or the K.O. Ketchup Meatloaf [2], aim for this Wedge Salad Recipe with Blue Cheese [3] to add a little variety to your meal.
Wedge Salad with K.O. and Blue Cheese Dressing
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 8
Ingredients
- SALAD :
- 2 heads of iceberg lettuce, outisde layers removed
- 1/2 lb thick cut bacon, sliced into 1/2 in. strips
- 1 lg or 1 small tomatoes
- chopped chives to garnish
- DRESSING :
- 1/2 cup creme fraiche
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 2 oz. blue cheese, such as buttermilk blue
- 1 Tbsp. ciger vinegar
- 2 Tbsp. K.O. ketchup
- 1 tsp. minced shallot
- 1/2 tsp. salt
Directions
- Cook the bacon until crispy and drain on a paper towel.
- Reserve fat for another purpose.
- In a medium bowl whisk together the creme fraiche, mayo, buttermilk, vinegar, KO, shallot and salt.
- Crumble the cheese into the dressing and use the whisk to mash into the dressing to incorporate.
- Taste and adjust seasoning if necessary.
- Slice the iceberg into wedges and arrange on a platter, pointy side up.
- Chop the tomatoes.
- Spoon a good amount of dressing over each wedge and garnish with the crispy bacon, diced tomatoes and chopped chives.
Enjoy!