BLT Wedge Salad with Blue Cheese Dressing

 

 Tomato season is still going strong here in the Pacific Northwest.  Summer arrived late this year and the warm days we got came in mid-September so tomatoes were latecomers to the farmers’ market.  I’ve served them hot and cold, cooked and au natural  for almost every  meal the past few weeks but I have my favorites I keep going back to that I never get tired of.  Do you blame me? Who doesn’t love vine ripened, luscious slices of heirloom tomatoes sandwiched between thick slices of crusty bread and topped with crispy bacon and fresh lettuce? I love it, big time, and hate to think how many of these fantastic sammies I’ve put away in the past weeks.  As I was standing in line in the Farmers’ Market on Saturday waiting to buy my weekly como loaf from Grand Central Bakery it dawned on me that I could still have all the wonderful flavors of my favorite sandwich and cut back a little bit on the calorie count if I left the bread out and made a salad instead.  Now that I think of it I probably just traded calories but I am enjoying my salad version of the classic BLT and the tanginess of the Blue Cheese Dressing is scrumptious with the bacon, lettuce and tomato.

My dressing recipe is available everywhere on the internet and I think I first saw it in one of Ina’s cookbooks.  You can change it up to suit your own taste.  If I have fresh tarragon I will use that, sometimes I add more cracked pepper, a little lemon juice, chives, you get the idea.  It’s a delicious dip for fresh veggies, but be careful, a pint of it can disappear pretty darn fast.

 

5.0 from 4 reviews
My Favorite Blue Cheese Dressing
 
Ingredients
  • 4 ounces good Roquefort cheese, crumbled
  • 1 cup mayonnaise
  • 1 cup heavy cream or sour cream (buttermilk if you are counting calories)*
  • 2 tablespoons tarragon vinegar
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Place all ingredients in the bowl of a food processor fitted with a steel blade. Process to desired consistency. I like to leave some little chunks of cheese in the dressing.
Notes
*I used ½ cup sour cream and ½ cup buttermilk. Save a few where you can, right? The buttermilk gives a nice tang to the dressing.

 

I will be so sorry to see tomato season come to an end.   Hothouse varieties are OK and get us through the winter, but there is nothing like the homegrown, ripe off the vine varieties that are available now. Strawberries are the same way, to-die-for during their season but hardly edible the rest of the year when they are imported from the hinterlands.  Enjoy them while we have them.

 

 

Heirloom Tomatoes

 

Comments

  1. Larry says

    I really like a salad of just a lettuce wedge and dressing, but I’ll really like adding bacon and tomato to it – nice idea Cathy – with three Kathy friends and relatives, I have to re-type your C almost every time :-)

  2. Happier Than A Pig in Mud says

    I did this Cathy! Made a nice big BLT salad, so good! Our tomatoes are just about done now, enjoy the rest of the season:@)

  3. Yvonne @ StoneGable says

    Cathy, I love wedge salad, but mine don’t look as good as yours! OUr tomatoes are done, but by looking at your tomato image… you have so many beauties to choose from! I have a question to ask you and can’t find an e-mail address on your site. Could you e-mail me so I can ask you a very important question.
    Thanks so much!
    Yvonne

  4. Karen says

    I love homemade bleu cheese dressing, but my gardener doesn’t care for it, so when I make it I have to eat it all. Wait… that’s not a bad thing, is it? :) The wedge salad looks so inviting. I’ll be sorry to see our garden tomatoes go too.
    Karen recently posted..Bacon Hash and Broiled EggsMy Profile

  5. Kathleen says

    That looks so creamy and delicious. The pics of all those tomatoes are beautiful.
    I don’t eat tomatoes! I know! I just don’t like them at all, but I love how they look. My favorite lunch, tomato soup and a grilled cheese sandwich. :)

  6. renee says

    I used to order this all the time @ Bob’s Big Boy in S. CA. Yours looks better than theirs ever did! You are great with your camera, Cathy. Thanks too for sharing your dressing recipe. I look forward to sharing it with all my kids on a Fall apple salad.
    renee recently posted..Apples, Cheese & a Little SqueezeMy Profile

  7. Raina says

    Oh wow! Now that is what I call a salad! I love the flavor combo and the dressing sounds incredible. It is the same here; certain foods are great in season but no so great out of season, mostly fruits, though available all winter. I am missing my garden tomatoes:)
    Raina recently posted..Chicken MarsalaMy Profile

  8. Cindy says

    You’re making my tummy growl! This was one of my favorites at Newport Grill. They closed down within the last few months, so I need to make my own damn salad now. They also had the best coconut prawn with the most amazing dipping sauce. Oh my, I need to go get lunch!

  9. Jacqueline says

    oh, a touch of tarragon in the dressing – how wonderful! I just made my own wedge salads this summer too, but need to use up the last tomatoes and you have inspired me. I want to try this yummy dressing, will definitely take it over the top. Gorgeous photos too.
    Jacqueline recently posted..Witches Sweets and Treats TableMy Profile

  10. Susan says

    I will be so sorry when garden-fresh tomatoes are no longer available here too. The plants in my garden are starting to shut down already, although the cherry tomato plant is still growing strong.

    I’m so happy that the old, wedge-o-lettuce salad has come back into vogue! This dressing sounds fantastic.
    Susan recently posted..Seared Halibut with Garden Tomato-Caper SauceMy Profile

  11. Roz says

    Cathy,
    I realize that my comment is being made in 2013 for your 2011 post, but this is truly one of the most classic and delicious of all salads and I never hesitate to order it when in a restaurant. I want to make your version of the wedge salad at home and know that it will continually bring smiles to my face!

    Ciao,
    Roz

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