Wedge Salad with Blue Cheese Dressing

Name: Wedge Salad with Blue Cheese Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Yield: 4
Cuisine: American
Ingredients: 1 ½ oz Blue Cheese (1.5 ounces hard blue cheese); 1 ½ oz Gorgonzola Dolce (1.5 ounces gorgonzola dolce); 2 fl oz Buttermilk (2 fluid ounces full-fat buttermilk (60 grams)); 1 oz Mayonnaise (.5 ounces kewpie mayonnaise); 3 oz Whole Milk Cottage Cheese (3 ounces full-fat cottage cheese (cultured if you can get it)); 1 tsp Worcestershire Sauce (.5 teaspoon Worcestershire sauce); 1 tsp Rice Vinegar (1 teaspoon rice vinegar); 1 tsp Black Pepper (5-6 grinds black pepper (probably less than .25 teaspoon)); 2 pieces Tomato (2 tomatoes (327 grams)); 1 tsp Kosher Salt (.5 teaspoon kosher salt); 4 oz Guanciale (4 ounces smoked pork jowl* (114 grams)); 1 piece Iceberg Lettuce (1 head iceberg lettuce); 2 pieces Scallion (2 scallions, chopped fine); 4 tsp Pork Panko (4 teaspoons pork panko (or finely crushed fried pork rinds))

A classic American wedge salad with a creamy, chunky blue cheese dressing made from buttermilk, mayonnaise, and cottage cheese, topped with fresh tomatoes, crispy smoked pork jowl, and scallions.

90 minAmerican

Servings4

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Ingredients

For 4 servings

Blue Cheese1 ½ oz · 1.5 ounces hard blue cheese
Gorgonzola Dolce1 ½ oz · 1.5 ounces gorgonzola dolce
Buttermilk2 fl oz · 2 fluid ounces full-fat buttermilk (60 grams)
Mayonnaise1 oz · .5 ounces kewpie mayonnaise
Whole Milk Cottage Cheese3 oz · 3 ounces full-fat cottage cheese (cultured if you can get it)
Worcestershire Sauce1 tsp · .5 teaspoon Worcestershire sauce
Rice Vinegar1 tsp · 1 teaspoon rice vinegar
Black Pepper1 tsp · 5-6 grinds black pepper (probably less than .25 teaspoon)
Tomato2 pieces · 2 tomatoes (327 grams)
Kosher Salt1 tsp · .5 teaspoon kosher salt
Guanciale4 oz · 4 ounces smoked pork jowl* (114 grams)
Iceberg Lettuce1 piece · 1 head iceberg lettuce
Scallion2 pieces · 2 scallions, chopped fine
Pork Panko4 tsp · 4 teaspoons pork panko (or finely crushed fried pork rinds)

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Steps

1For the Dressing: Place the blue cheeses in a medium mixing bowl. Add the buttermilk and use the back of a fork to mash into a lumpy paste. Add the kewpie mayonnaise and mash a little more.
2Stir in the cottage cheese along with the Worcestershire, rice vinegar, and black pepper. Cover and refrigerate one hour before serving.
3For the Salad: Cut each tomato into 8 wedges, then cut across each wedge to form medium chunks. Move tomato pieces to a medium bowl and toss with the kosher salt, then move the tomatoes to a colander and place that inside the bowl and set aside for one hour.
4Cut the pork jowl into lardon (1-inch x 1/2-inch matchsticks). Cook over medium-low heat in a 10-inch black steel pan until crispy. Remove to a paper towel with a slotted spoon. (Save the fat for another application; it's like gold.)
5When the tomatoes have drained (save the drained liquid for tomato martinis), trim the stem end off the iceberg lettuce, and remove a layer or two of outer leaves. Then, split the head into quarters so that each wedge is held together by a piece of the internal stem. Place each wedge, cut side up, in a wide serving bowl.
6Top each of the wedges with at least a tablespoon of the dressing and top with a quarter of the tomatoes and a quarter of the lardons. Finish each with a scattering of chopped scallion and a dusting of pork panko (I go with about a teaspoon per salad).