Wedge Salad
"Why this recipe works:We use a quality blue cheese—English Stilton—to make the rich dressing the star of this salad. Mayo and sour cream add tang and creaminess, red wine vinegar brightens it up, and a splash of milk smoothes it out to the perfect consistency—all the better to coat a crunchy wedge of iceberg. Tests proved that raw onion overpowered even our robust dressing, but shallots soaked in vinegar (which we then used in the dressing) provided a mellower onion flavor...."
INGREDIENTS
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4 slices bacon
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1 large shallot, sliced into 1/8-inch-thick rings
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1/4 cup red wine vinegar
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4 ounces Stilton blue cheese, crumbled (1 cup)
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1/3 cup mayonnaise
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1/4 cup sour cream
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3 tablespoons milk
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1 garlic clove, minced
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 head iceberg lettuce (9 ounces), cored and cut into 6 wedges
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12 ounces cherry tomatoes, halved
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