Look around your local market for seasonal ingredients to toss onto your own version of the steakhouse wedge salad.
Small head of lettuce, stem removed and cut into quarters
3 slices bacon, cooked and chopped
1 medium heirloom tomato, sliced thin
2 green onions, chopped small
4 oz. cheddar cheese curds, crumbled
½ cup mayonnaise
½ cup buttermilk
2 cloves garlic, minced fine with healthy pinch of salt
2 green onions, chopped fine
2–3 Tbsp. minced fresh herbs (parsley, sage, and oregano are good choices)
Fresh cracked pepper
Plate your lettuce wedges and top with bacon, tomatoes, green onions, and cheese curds. Set aside.
To make the dressing, combine all ingredients into a medium mixing bowl and whisk until combined. (Add buttermilk, 1 tablespoon at a time, if you prefer a thinner dressing.) Drizzle dressing in spoonfuls over the salad before serving. Top with herbs and cracked pepper.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.