Classic Wedge Salad

1 recipe Blue Cheese Dressing* 1 small head iceberg lettuce 1 cup cherry tomatoes, quartered (or 4 sundried tomatoes, chopped)

Ingredients

2 chives, thinly sliced 3 tablespoons blue cheese crumbles Smoky breadcrumbs, for the garnish (1 handful crushed potato chips or crumbled bacon)

Ingredients

Make the Blue Cheese Dressing. Make the smoky breadcrumbs, if using: Heat the olive oil in a small skillet over medium heat. 

Instructions

In a small bowl, mix the panko with the smoked paprika, onion powder, garlic powder and kosher salt.

Add them to the skillet and toast, stirring frequently, until golden and crisp, about 2 to 3 minutes. Remove to a bowl. 

Remove the outer leaves of the iceberg head, then slice it into wedges (4 for a small head, 6 for a large head). Prep the chives and tomatoes.

To serve. place a wedge on a plate. Top with dressing, tomatoes, chives, blue cheese crumbles, and smoky breadcrumbs. Serve immediately.

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