Recipe for Bayburger’s Wedge Salad of Iceberg Lettuce, Red Onions, Tomatoes and Blue Cheese Dressing.
1.5 cups Mayo
1 cup Sour Cream
1 cup Buttermilk
1 cup Blue Cheese
1 teaspoon hot sauce (“Frank’s” was recommended by Joe and won the Cook’s Illustrated Best Hot Sauce ranking)
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 tablespoon white vinegar
1 teaspoon Goya adobo seasoning
2 cloves minced garlic
1/4 cup Parmesan Cheese
For the garnish:
Slice Cherry or Grape tomatoes in half. You’ll need a half cup per serving of Wedge Salad.
Slice a small red onion into very thin slices.
Allow 3 slices of bacon for each wedge. Cook the bacon slowly over medium heat in a sauté pan. When it is quite crisp, remove the bacon from the pan and then chop it into small pieces with a knife.
Blend the above ingredients in food processor or with a stick blender until evenly mixed and then stir in another cup of blue cheese crumbles (more or less to taste). If you prefer your dressing thinner or thicker you can adjust by adding more buttermilk to thin, or sour cream to thicken.
Serve over 1/4 head of Iceberg Lettuce topped with halved tomatoes, sliced raw red onion, and crumbled bacon. Serve at once.