By Ali Slagle
Published March 12, 2024
- Total Time
- 25 minutes
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Rating
- 4(178)
- Notes
- Read community notes
About three-quarters of the way through eating a wedge salad, the toppings are gone and you’re often left with unseasoned, watery lettuce that you have little interest in finishing. If this sounds familiar, consider messing with tradition by skipping the wedge and chopping all of the ingredients. When the salad’s elements are the same size and tossed together in a bowl, the lettuce is thoroughly dressed, and every bite is an ideal one with a perfect mix of juicy tomatoes, smoky bacon, crunchy lettuce and creamy blue cheese. A chopped wedge salad can be a meal unto itself, or serve it alongside burgers, steak or garlic bread.
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Ingredients
Yield:4 to 6 servings (about 10 cups)
- 1pint cherry tomatoes, halved
- 1shallot, halved and thinly sliced
- 2teaspoons lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
- ½teaspoon Worcestershire sauce
- Kosher salt and black pepper
- ¼cup well-shaken buttermilk
- ¼cup plain, full-fat Greek yogurt
- 2tablespoons mayonnaise
- 6thick-cut bacon slices, thinly sliced crosswise
- 1large head iceberg lettuce (about 1½ pounds), cored and coarsely chopped
- 3ounces crumbled blue cheese
- 1small bunch chives, sliced into ½-inch pieces
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
248 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 10 grams protein; 596 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a large bowl, stir together the tomatoes, shallot, lemon zest and juice, Worcestershire sauce and a pinch of salt. Set aside. In a small bowl, stir together the buttermilk, yogurt and mayonnaise; season to taste with salt and pepper.
Step
2
Place the bacon in a large nonstick or well-seasoned cast-iron skillet set over medium-high. When sizzling, cook, stirring often, until golden, 4 to 6 minutes. Turn off the heat and use a slotted spoon or fish spatula to transfer the bacon to a paper towel-lined plate.
Step
3
To the bowl of tomatoes and shallot, add the lettuce, blue cheese, chives, bacon and three-quarters of the dressing. Toss to combine. Taste and adjust seasonings with more salt, pepper and dressing. Eat right away.
Ratings
4
out of 5
178
user ratings
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Private Notes
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Cooking Notes
Carol
This is a reminder for those like me who never have use for a quart of buttermilk for a recipe that calls for a small amount. Make your own. 1T fresh lemon juice + 1C milk. You can make what you need. It only takes 5 minutes for the milk to sour. I've been doing this for many years when I make blue cheese dressing. I also tend to use full fat yogurt as recommended in this article to reduce the fat. It's really good.
dg
What exactly did you cook in your dark pan? Surely not all the ingredients?
kk
I had a large crowed so I doubled this and used a dark pan 11x13 because my cast iron was only the 9 inch.. Heated the pan, through some butter in it, swished to coat, put back in the oven till very hot. I made the recipe except I did substitute butter milk for the milk and maple syrup for sugar. Came out with a great brown crust bottom and top. My company went wild for it. I’ll make it again.
Helen
Sounds like cornbread to me! Might be good along with the salad recipe….
Merrill McNicholas
I think the note below is for another recipe but it does sound delicious
My Sous Chef Was Costco
This was a funny recipe title...a "chopped" wedge salad, tossed with dressing is just a salad...
Susanj
For people who dislike bacon, use crispy chicken skin. Or chopped smoked almonds. Or garlic croutons.
Charlene
Some of the notes don’t seem to be about the recipe.
Kathy G
I have accidentally posted notes to the wrong recipe too. It happens.
ms
I haven’t made this recipe yet, but I’ve often subbed smoked salmon (not lox), but the smoked almonds sound great, too!
Claudia S.
The dressing is the buttermilk, yogurt and mayonnaise.
CA
Lemon Juice / Worcestershire added to the salad ruined it; made it too sour. The buttermilk dressing is fine by itself.
maggie
This was very tasty and refreshing, easy to put together.
Char
I added the lemon juice and zest, shallots, and the Worcestershire sauce to the dressing mix, and stored it all in a container for adding separately instead of blending with the salad ingredients immediately. Great recipe!
old italian
Enjoyed this refreshing salad. Easy to throw together outside of frying bacon bits easy to clean up.
Anne
what does the author mean by "dressing"? Usually the term is defined in the recipe.
Claudia S.
The dressing is the buttermilk, yogurt and mayonnaise.
LLC
The buttermilk, yogurt, and mayo.
Jeff B
The dressing is what you assemble in the small bowl, step 1: buttermilk, yogurt and mayonnaise.
My Sous Chef Was Costco
This was a funny recipe title...a "chopped" wedge salad, tossed with dressing is just a salad...
Kathy G
I have accidentally posted notes to the wrong recipe too. It happens.
Charlene
Some of the notes don’t seem to be about the recipe.
Claudia S.
I'm confused by kk's post. There isn't sugar in this recipe, it already calls for buttermilk. Why would the salad have a brown crust? It does sound like perhaps this is a review for cornbread, as Helen suggests?
Note - Metro Philly
My Mom often served wedge salad; it's especially refreshing prepared with chilled lettuce on a hot day. But drizzling a good balsamic vinegar on top really makes it special.
Carol
This is a reminder for those like me who never have use for a quart of buttermilk for a recipe that calls for a small amount. Make your own. 1T fresh lemon juice + 1C milk. You can make what you need. It only takes 5 minutes for the milk to sour. I've been doing this for many years when I make blue cheese dressing. I also tend to use full fat yogurt as recommended in this article to reduce the fat. It's really good.
Antonia
What can I use instead of bacon? Especially for people who don’t like bacon.
Susanj
For people who dislike bacon, use crispy chicken skin. Or chopped smoked almonds. Or garlic croutons.
ms
I haven’t made this recipe yet, but I’ve often subbed smoked salmon (not lox), but the smoked almonds sound great, too!
Butterscotch
If the issue is not liking pork, there is turkey "bacon" which has a similar flavor to regular bacon but less fat. If you want something that doesn't have the smoky flavor of bacon, you could dry fry thin slices of Genoa salami or some other type of salami until they get brown and crispy.
Merrill McNicholas
I think the note below is for another recipe but it does sound delicious
kk
I had a large crowed so I doubled this and used a dark pan 11x13 because my cast iron was only the 9 inch.. Heated the pan, through some butter in it, swished to coat, put back in the oven till very hot. I made the recipe except I did substitute butter milk for the milk and maple syrup for sugar. Came out with a great brown crust bottom and top. My company went wild for it. I’ll make it again.
dg
What exactly did you cook in your dark pan? Surely not all the ingredients?
Helen
Sounds like cornbread to me! Might be good along with the salad recipe….
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