Paired with a Brown Ale
It took me a looonnnnnnngggg time to perfect the soft-boiled egg. Like a looonnnnnnnngggggg time. I partially blame the altitude. The boiling temperature of water is not quite the same as though you were doing it at sea level. Don’t even get me started on breads, cakes and muffins. You guys all know that story already though, which is why you hardly ever see me baking one of these items. It’s going to be worse when we move north however, as we will be a good 2000 feet above where we are now! I’ll take cool and sunny summers over not being able to bake a cake however. ;)
Anyway, I seem to have gotten off track today. I’m going to blame Monday. I hate Mondays and this week seems to be dragging already. See, I’m still continuing off track. Ugh. Darn you Monday. Let’s get back to these iceberg wedge salads. They are so delicious you guys, and I love them for entertaining. If you are having a small gathering, this recipe is the perfect appetizer or side dish. You can whip it up ahead of time, refrigerate it and drizzle the homemade blue cheese dressing on at the end.
It’s picture perfect alongside a big bowl of freshly made potato salad and crispy chicken thighs. It’s my go-to, and I hope you guys find it to be the same! Recipe for these iceberg wedge salads is below! Pair them with a brown ale. The nuttiness from a brown ale will really pair well with the blue cheese! Have a wonderful day everyone! xo
Iceberg Wedge Salads with Soft-Boiled Eggs and Grilled BaconPrint Pin Rate
- 1/3 cup mayo
- 1/3 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons whole milk
- 1 tablespoon white wine vinegar
- 1/4 teaspoon black pepper
- 4 ounces crumbled blue cheese
- 4 room-temperature eggs
- 6 strips of bacon
- 1 1/2 cups lightly toasted bread pieces or crumbs
- 1 head of iceberg lettuce cut into 6 wedges
- In a medium bowl, whisk together the mayo, sour cream, buttermilk, whole milk, white wine vinegar and black pepper until smooth and creamy. Fold in the blue cheese. Cover and refrigerate until you are ready to serve.
- Bring a large pot of water to a boil. Add the eggs and cook for 6-7 minutes for a soft-boiled egg. Remove from heat and transfer immediately to an ice bath. Once cool, peel and cut them in half. Set aside.
- Preheat your grill or grill pan over medium-high heat. If using a regular grill, place a large cast iron skillet directly on the flame to heat up. Once heated up, add the bacon slices and cook, turning occasionally until crisp. Remove from heat and chop.
- Assemble your iceberg wedge salads by layering crispy bacon, toasted bread crumbs, and eggs on top of the wedges. Drizzle with blue cheese dressing and sprinkle with black pepper. Serve immediately.
Recipe adapted from Bon Appétit Magazine.