The dressing can be stirred up in two shakes…I like a combo of sour cream, buttermilk, mayo and blue cheese, thinned with a little milk until it is still thick but also pourable. Once you have your lovely dressing, all that’s left is the assembly, which you will want to do right before serving time. Place a wedge on each plate. Drizzle a generous amount of dressing on top – generous being the key word here! Now scatter the following over and around the wedge: halved cherry tomatoes, chives, fresh ground pepper, blue cheese crumbles and cooked bite-sized pieces of bacon. Most wedge salads use regular bacon and that is perfectly fine for this one too, but if you want your wedge salad to ascend to all new heights, try it with the candied bacon I wrote about earlier this week. Mmmm, mmm, mmmmmmmm.
Now all I need to do is get the Southern husband to create a moules frites recipe for me and we may never have to leave the house again.