Iceberg Wedge Salad with Red Onion, Crumbled Bacon, Grape Tomatoes, and Chunky Chipotle Bleu Cheese Dressing

Serves 4

Dressing Ingredients:

• 1/2 cup Mayonnaise
• 2 oz. Bleu Cheese, crumbled (about 1/3 cup)
• 1/4 Sour Cream
• 1 fl.oz. Buttermilk
• 1 1/2 tbsp. Apple Cider Vinegar
• 1 Chipotle (in adobo)
• 1/2 tsp. Granulated Garlic
• Salt & Black Pepper, to taste

Salad Ingredients:

• 1 Large Head Iceberg Lettuce
• 1/2 Red Onion, julienned
• 1 lb. Grape Tomatoes, whole or halved
• 1/2 lb. Bacon, preferably thick cut, diced and cooked
• 2 Green Onions, sliced thin

Dressing:

1. In a food processor, combine the chipotle, Granulated Garlic, Vinegar, Buttermilk, Sour Cream, Mayonnaise, and half of the Bleu Cheese.  Process until smooth, then transfer to mixing bowl.
2. Stir in remaining crumbled cheese, and season to taste (remember that bleu cheese can be salty, so taste before you add more salt) (Dressing can be made several days ahead)

Salad:

1. Peel off the outside layer of the lettuce, removing any dead leaves.   Remove the core and cut into quarters.  Place each quarter on a salad plate.
2. Divide the dressing into 4 portions and drizzle/pour over each wedge.
3. Garnish each salad with the julienned red onions and tomatoes, then sprinkle to top of each finished wedge with a general portion of the cooked bacon, and some of the sliced green onions.

*Chef’s Note: to take some of the “bite” out of the red onions, soak the julienned onions in ice water for 20-30 minutes, then drain well before using in the salad.