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Cos wedge salad

Name: Cos wedge salad
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: American recipes
Ingredients: 1 small red onion, finely chopped; 1 tbsp white wine vinegar; 6 smoked streaky bacon rashers; 4 tbsp fresh breadcrumbs; ½ tsp mustard powder; ½ tsp garlic granules; 80g blue cheese, crumbled (see Tips); 150ml buttermilk; 4 tbsp mayonnaise; Small handful dill, chopped; 10 cherry tomatoes; 2 baby cos lettuce (see Know-how)

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 3 Jun 24
Updated: 14 Nov 24

Wedge salads are big in the US but haven’t really found a foothold in the UK – until now! The sliced slab of lettuce means there are plenty of nooks and crannies for the blue cheese dressing to find its way into, and keeping the lettuce in a larger piece makes the dish feel much more of a main event.

Add more greenery to mealtimes: take your pick from 80+ filling salad recipes.

Easy
June 2024

Test kitchen approved

Serves 4
Hands-on time 25 min

Add more greenery to mealtimes: take your pick from 80+ filling salad recipes.

Nutrition: Per serving

Calories: 394kcals
Fat: 31g (8.5g saturated)
Protein: 13g
Carbohydrates: 13g (6.1g sugars)
Fibre: 1.7g
Salt: 1.6g

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Ingredients

1 small red onion, finely chopped
1 tbsp white wine vinegar
6 smoked streaky bacon rashers
4 tbsp fresh breadcrumbs
½ tsp mustard powder
½ tsp garlic granules
80g blue cheese, crumbled (see Tips)
150ml buttermilk
4 tbsp mayonnaise
Small handful dill, chopped
10 cherry tomatoes
2 baby cos lettuce (see Know-how)

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Method

Put the onion in a small bowl with the vinegar, a pinch of salt and 1 tbsp water and set aside to lightly pickle.
Finely chop the bacon, then put in a frying pan over a medium heat. Allow the fat to render and continue cooking, stirring regulary, until starting to crisp. Add the breadcrumbs, mustard powder, garlic granules and a pinch of salt. Cook for about 3 minutes until an even golden brown. Set aside.
a large jug, whisk together the blue cheese, buttermilk and mayo. Stir in most of the dill. Quarter the tomatoes and cut each lettuce in half lengthways. Put the lettuce wedges on serving plates, cut-side up, and pour over the dressing. Drain the onion and scatter this on top, along with the tomatoes, bacon crumb and remaining dill.

Recipe from June 2024 Issue

Nutrition

Nutrition: per serving

Calories: 394kcals
Fat: 31g (8.5g saturated)
Protein: 13g
Carbohydrates: 13g (6.1g sugars)
Fibre: 1.7g
Salt: 1.6g

delicious. tips

Not a blue cheese fan? Replace it with feta or coarsely grated cheddar.
We’ve used baby cos lettuces instead of the more traditional iceberg because they still have that same fresh crunch but a little more flavour.