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

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
  • Nutrition (per serving)

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

  • Step 1 - Mix the Dressing
    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.

  • Step 2 - Cook the Bacon
    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.

  • Step 3 - Prep the Vegetables
    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.

  • Step 4 - Plate the Dish
    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.