Wedge Salad

With Bacon, Walnuts, and Homemade Gorgonzola Dressing

Prep & Cook Time: 20-30 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In a world now ruled by kale salad, the iceberg wedge should be obsolete. Fortunately, this hunk of super crisp iceberg lettuce cloaked in tangy Gorgonzola dressing and topped with everything from bacon to walnuts adds a new twist to this classic dish. We decided to come up with a simple homemade Gorgonzola dressing because making the dressing fresh gives it a whole different feel and taste. You will also see how easy it is to make a delicious house made dressing.

In Your Box (serves 2)

  • 0 Shallot
  • 0 Garlic Cloves
  • Info
    0 oz. Walnuts
  • 0 oz. Cherry Tomatoes
  • Info
    1 oz. Sour Cream
  • 0 Head of Lettuce
  • 2 Bacon Strips
  • 0 Parsley Sprigs

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    430
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • 1

    Mix the Dressing

    Mix sour cream, mayonnaise, Gorgonzola cheese, and garlic in a mixing bowl. Combine ingredients and add salt and pepper to taste.

  • 2

    Cook the Bacon

    Preheat the oven to 375 degrees. While the oven is preheating, place the bacon onto a foil-lined baking sheet. Cook bacon for about 8-10 minutes or until bacon is crispy. Place cooked bacon onto a paper-towel-lined plate and reserve.

  • 3

    Prep the Vegetables

    Place the head of lettuce onto a cutting board with the root end facing down. Remove the root and stem. Slice the head of lettuce vertically into 6 pieces. Chop the garlic, shallot and parsley. Slice the tomatoes in half. Reserve for plating.

  • 4

    Plate the Dish

    Chop the bacon into small ¼ inch pieces. Place the iceberg slices in the middle of the plate, shingling them on top of each other. Top the lettuce with the dressing first and then add the bacon, shallot, cherry tomatoes, and walnuts. Sprinkle with chopped parsley for the garnish.

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