This deconstructed take on a steakhouse-style wedge salad is lighter than its original inspiration; a vinaigrette replaces the creamy dressing but makes up for any leanness with creamy bursts of crumbled bleu cheese scattered throughout the salad.
Ingredients
5 ounces bacon (6 to 7 slices; we like Smithfield), cut crosswise into ½-inch-thick strips
2 tablespoon red wine vinegar
¼ cup extra-virgin olive oil
4 ounces mild blue cheese, such as Danish, crumbled (about ¾ cup)
2 tablespoons minced fresh chives, plus more for serving
Kosher salt and freshly ground pepper
1 cup golden cherry or Sungold tomatoes
1 head romaine lettuce (or 2 to 3 heads Little Gem), thinly sliced (about 5 ½ cups)
Directions
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.
Whisk together vinegar and oil in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper.
Toss lettuce, tomatoes, and bacon with vinaigrette; season to taste. Serve with remaining blue cheese and chives.
Originally appeared: Martha Stewart Living, July/August 2021
