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INGREDIENTS
FOR THE BLACK PEPPER BUTTERMILK DRESSING:
1/2 cup mayonnaise, homemade or store bought
1/4 cup sour cream
1/2 cup buttermilk
1 tablespoon champagne vinegar, or white vinegar
2 splashes Worcestershire sauce
1/2 teaspoon kosher salt, more or less to taste
3/4 teaspoon coarsely ground black pepper, more or less to taste
FOR THE LOADED WEDGE SALAD:
3 slices bacon
1 cup halved cherry tomatoes
1 medium head iceberg lettuce
2 hardboiled eggs, finely chopped
1/4 cup crumbled blue cheese, more or less to taste
3 green onions, sliced
INSTRUCTIONS
FOR THE DRESSING:
In a mixing bowl whisk together the mayonnaise, sour cream, buttermilk, vinegar, Worcestershire, salt and pepper. Store in an airtight container in the fridge until ready to serve.
FOR THE SALAD:
Cook the bacon until crispy and chop into small pieces. Cut the head of lettuce into fourths and arrange on a platter.
Drizzle with dressing and top with tomatoes, hardboiled eggs, cooked bacon, crumbled blue cheese and green onions.
NOTES
Pro Tip: If making this loaded wedge salad in advance, use a plastic serrated knife and the edges of the lettuce won't turn that rusty brown color.
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