Next-level wedge salad
Elevate a wedge salad with some simple techniques to create contrasting textures. The creamy, sharp homemade ranch brings the whole thing together
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Prep:15 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 536
-
fat 47g
-
saturates 15g
-
carbs 8g
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sugars 0g
-
fibre 3g
-
protein 18g
-
salt 3.1g
Ingredients
- 8 rashers streaky bacon
- 200g cherry tomatoes
- 1 tbsp extra virgin olive oil
- 1 iceberg lettuce
- 100g crumbly blue or goat’s cheese
- 1 gherkin , finely diced
- crispy onions
- 1 garlic clove
- 100g mayonnaise
- 50g crème fraîche
- 50ml buttermilk
- ½ bunch chives , finely sliced, plus extra to serve
- 1 tbsp Dijon mustard
- ¼ lemon , juiced
Method
Heat the oven to 200C/180C fan/gas 6. Line a shallow baking tray with baking parchment. Arrange the bacon rashers on the tray, cover with another sheet of parchment and weigh down with a second baking tray. In a small roasting tray, toss the tomatoes and garlic clove from the dressing, along with the olive oil, and season well. Roast both for 15-20 mins until the bacon is crisp, the tomatoes are soft and jammy, and the garlic clove is squeezable. Leave to cool slightly, then break the bacon into shards. Set the garlic clove aside.
To make the dressing, squeeze the roasted garlic into a bowl, then whisk together the mayonnaise, crème fraîche, buttermilk, chives, mustard, garlic and lemon juice until smooth. Season generously with salt and pepper. It’s even better if it’s had time to chill – it can be made up to a few hours ahead and assembled when needed.
Discard any tired outer leaves from the lettuce, then cut it into quarters through the core, leaving a stem attached to each wedge to keep them intact. To assemble, sit the lettuce wedges upright on plates or line up on a platter. Spoon over the ranch dressing, then pile on the roasted tomatoes, crumbled bacon, your choice of cheese, the chopped gherkin and chives. Finish with the crispy onions and some black pepper, if you like.
