Instructions
1. Prepare the Components:
Cook the bacon until crisp, then drain and crumble. Core and chop the iceberg and romaine lettuces. Halve the cherry tomatoes and chop the chives.
2. Make the Dressing:
In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Stir in 1 cup of the crumbled blue cheese, the 2 tablespoons of chives, Worcestershire sauce, lemon juice, and garlic powder. Season generously with salt and pepper. The dressing can be made up to 3 days ahead and stored in the refrigerator.
3. Assemble the Salad:
In a large serving bowl, combine the chopped iceberg, romaine, crumbled bacon, tomatoes, and the ¼ cup of chives.
4. Dress and Serve:
Just before serving, pour about two-thirds of the dressing over the salad and toss gently to coat evenly. Add more dressing to your preference. Top the salad with the remaining ½ cup of blue cheese crumbles. Serve immediately with any extra dressing on the side.
Pro Tips
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For the Best Crunch: Ensure your lettuce is completely dry after washing to keep the salad crisp and prevent the dressing from thinning.
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Make it Ahead: Prep the dressing, cook the bacon, and chop the veggies (store lettuce and tomatoes separately) up to 2 days in advance. Assemble just before serving.
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Customize It: Add diced red onion, sliced radishes, or avocado for extra texture and flavor. For a heartier meal, top with grilled chicken or shrimp.
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Dressing Consistency: If the dressing thickens in the fridge, simply whisk in a splash of buttermilk or milk to loosen it up.
Why You’ll Love This Chopped Version
This isn’t just a deconstructed wedge—it’s an upgrade. By chopping everything, you ensure every bite is a harmonious mix of cool crispness, creamy tang, salty smokiness, and fresh sweetness. It’s perfect for potlucks, easy dinners, or anytime you want all the nostalgia of a steakhouse classic without the awkward eating experience. Enjoy the perfect bite, every time
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