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Cooking Notes
NT
What might be the best substitute for the blue cheese - have a couple of haters here? Thanks, nt
Mary
Call me crazy if you wish. I just had this wonderful salad for breakfast and only left out the breadcrumbs.
Lisa
The bacon and remaining cheese is added in step 4. The recipe is written in a shorthand; because the bacon is mixed with the breadcrumbs in step 2, then when the breadcrumbs are added in step 4, by necessity the bacon is also added. :-)
Simple and old school. Didn't bother with lardons, just used sliced, packaged bacon.
jamie
I added a dash of balsamic and a little sugar to cut the sharpness of lemon and vinegar. I used feta, (cannot abide bleu) and threw in some spinach and kale. Yum! My nephew (fussy about some ingredients) raved. It was a hit.
caarin
Fantastic! This is really an upscale version of the classic iceberg wedge salad. The dressing is outstanding. It's a very easy salad to put together on a weeknight. Add an egg and call it dinner!
Figaro
I made this salad for dinner last night; half of it is in a bowl in the fridge; it's on hold awaiting a decision to eat for lunch or dump. Can you say, "salt on salt with salt added as an insult". Combine the Dijon, bacon, its fat, and salty blue cheese (doesn't matter which 'blue', all salty). The addition of bacon fat in the dressing was at best unpleasant. We spent the rest of the evening watching our digits swell.Oh, lastly, not easy-peasy either.
Ed Beshore
Presumably, you add the bacon in Step 4, or are you just after some delicious bacon fat? ;-)
NT
Actually if you read the recipe very carefully that’s not what it says. You use the bacon fat in step 2 but not the bacon itself. I presume you add the bacon to the salad at the end.
BI
Hubby doesn't like Blue either but he does Gorgonzola. It's milder. Otherwise, feta.
I could see this with an egg on it for a relaxed weekend breakfast.
Betsy
How about cheddar, the sharper the better?*(Guess I'm a poet. Didn't know it.)
Stephanie in Davis
Made it exactly as written. Family liked it.
mmerlino
So great! But I think directions are kinda backwards. Made dressing, assembled greens, tomatoes, and cheese. THEN cooked bacon and then bread in drippings (plus garlic and a bit of olive oil). And I did small bread croutons not crumbs.
lauren
Used a romaine heart and halved the rest of the ingredients for a quick and easy Sunday lunch for two. Added grape tomatoes as well. I gave it a 10, husband gave it an 8–a little acidic for his liking. I think it’s simple yet impressive enough to serve when friends are over for dinner.
Kate
This is excellent. I added avocado, pickled red onions, and cherry tomatoes. It made a quick and wholesome summer dinner. Thank you!
Valerie
Really good. Really easy. Would make again for sure
Debbie
Made this just as written and enjoyed it sooo much! Simple but flavorful; will definitely keep this one in rotation.
BethAnne
Made this last night. Easy and yummy. Next time I might add a hard boiled egg.
Alison
Nice variation on Wedge Salad with Blue Cheese dressing and Caesar Salad, both favorites at our dinner table. A bit too strong on the acid for my taste. I ended up adding more olive oil. But next time, and there will be a next time, I will do 1-1/2 tablespoons red wine vinegar and 1/2 tablespoon lemon juice.
Anna
I usually substitute feta for the blue cheese.
Figaro
I made this salad for dinner last night; half of it is in a bowl in the fridge; it's on hold awaiting a decision to eat for lunch or dump. Can you say, "salt on salt with salt added as an insult". Combine the Dijon, bacon, its fat, and salty blue cheese (doesn't matter which 'blue', all salty). The addition of bacon fat in the dressing was at best unpleasant. We spent the rest of the evening watching our digits swell.Oh, lastly, not easy-peasy either.
Jen in Astoria
I could see this with an egg on it for a relaxed weekend breakfast.
Shea
Some guidance on the correct way to rinse and dry lettuce? I have my method but wonder how many people do. Also, who else hydrates their greens?
caarin
Fantastic! This is really an upscale version of the classic iceberg wedge salad. The dressing is outstanding. It's a very easy salad to put together on a weeknight. Add an egg and call it dinner!
Sandra
Caesar salad for grown-ups! Very good.
Vhhammer
This was the best salad I've ever had. I recommend serving it with a fairly simple plain roasted meat. Let the salad be the star of the meal.
salad, any of a wide variety of dishes that fall into the following principal categories: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads.
Yes!Salads are not difficult to meal prep. The important part is to choose firmer vegetables and greens if you want your salads to last for a week. There are countless combinations of vegetables, salad dressings, and toppings that you can mix, trying out new tastes every week.
I like to store my salads in portioned reusable containers or mason jars. Veggies don't tend to get soggy for a week (and some hold their crispness even longer). I recommend storing without your dressing. Depending on your grain and protein selection, your salad should keep for 3 -5 days.
How long does salad last in the fridge? Stored correctly, an average salad will last up to five days in the fridge. Any longer than this, and you'll start to see soggy, wilting leaves. Stored incorrectly, and you could be looking at no more than a couple of hours!
Specifically, the cells in the tissues release their contents, which serve as food for spoilage microorganisms, says Worobo. And since the leaves in bags and boxes are often pre-cut, they generally have a shorter shelf life (three to five days) than whole heads (one to two weeks) after the date of purchase.
The Rubbermaid Brilliance is one of the best salad containers right now. This 100% leakproof clear plastic, BPA-free container won't spill even if you drop it. It's airtight lid will keep greens fresh for days.
There's no other tool that dries freshly washed greens and other produce quite as quickly and efficiently as a salad spinner. Not to mention the other tasks it can tackle. But does that really make it a kitchen necessity? Yes, the salad spinner has a lot going for it, but it takes up a huge amount of cabinet space.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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