LOADED WEDGE SALAD WITH BLACK PEPPER

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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