Recipes Ingredients Meat & Poultry Pork Recipes Wedge Salad 2.0 (10) Add your rating & review By Sarah Carey Sarah Carey Sarah is the food content director for Martha Stewart Brand and a freelance food editor, recipe developer, and food stylist working in NYC. Previously she was the food director for Martha Stewart Living magazine, and the editor-in-chief of Everyday Food. You can see her thousands of fun and informative cooking videos on the Everyday Food YouTube channel. Editorial Guidelines Updated on July 6, 2021 Rate PRINT Share Close Photo: Nico Schinco Total Time: 30 mins Servings: 4 The beauty of a wedge salad is in its simplicity, and this modernized recipe amplifies each element of the steak-house starter to cool, crunchy, super-satisfying effect. This summer, dig into crisp lettuce, sweet tomatoes, savory bacon, and tangy blue-cheese dressing. Ingredients 4 ounces mild blue cheese, such as Danish, crumbled (about ¾ cup) ¼ cup sour cream 3 tablespoons mayonnaise (we like Hellmann's) ⅓ cup low-fat buttermilk 1 tablespoon fresh lemon juice 2 tablespoons minced fresh chives, plus more for serving Kosher salt and freshly ground pepper 5 ounces bacon (6 to 7 slices; we like Smithfield), cut crosswise into ½-inch-thick strips 1 cup ripe cherry tomatoes, or 1 beefsteak tomato (8 ounces) 1 head iceberg lettuce, rinsed, outer leaves removed Directions Whisk together sour cream, mayonnaise, buttermilk, and lemon juice in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper. Cover and refrigerate at least 30 minutes (and up to 3 days) to allow the flavors to really meld. Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard. Halve cherry tomatoes (if using beefsteak, halve and squeeze out some seeds beforehand, so it's not watery, then cut into bite-size pieces). Season with salt and pepper; let stand 5 minutes. Cut lettuce through its core into 4 wedges; place each one on a plate. Spoon dressing on top and sprinkle with bacon, tomatoes, remaining 1/4 cup blue cheese, and more chives. Cook's Notes Buttermilk brings a fresh tang to our dressing and other simple recipes, too. We stir a splash into chilled soups, coleslaw, or potato salad. If you don't have any, fake it to make it: Thin out plain unsweetened yogurt (not Greek) with a splash of milk or water (start with 1 tablespoon per 1/3 cup). Originally appeared: Martha Stewart Living, July/August 2021 Rate It PRINT