We love a wedge salad…if it’s on a menu, we order it. But even though we love it so much, the creamy dressing does make it a bit too rich. Our friend Dewey has the best solution. He makes a mustardy-vinaigrette with crumbled blue cheese in it. There’s still the bacon, so don’t worry, it’s still rich.
Wedge a la Dewey Nicks
1-2 heads of iceberg depending on how many you’re serving. Here we were 7, so we used around 1 and a half heads. Quarter them.
For the dressing:
1/2 cup Olive oil and lots of Champagne vinegar to taste
Tablespoon of Dijon mustard
Handful of good Roquefort crumbled
Sea salt and generous pepper grinds
And whisk the hell out of it.
I added another 1/4 cup of crumbled Roquefort at the end on the wedge, along with the bacon.