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BLT Wedge Salad with Summer Blue Cheese Dressing and Avocado Mousse
4
Steps
- Cook bacon in a medium-high pan until crisp. Remove bacon from pan and drain on a few paper towels. Once it is cool, cut into small pieces.
- To make the dressing, set blue cheese aside and blend other ingredients in blender or food processor. Transfer to a medium mixing bowl and gently in fold blue cheese. Let rest overnight. Enjoy! (Will hold up to 5 days in refrigerator.)
- Tip from Chef Rob: If you’re feeling adventurous try adding some fresh thyme to the recipe, or a little bit of hot sauce. You would be surprised at the number of great combinations you can come up with!
- To make the avocado mousse, blend all ingredients in a food processor until smooth making sure to scrape side of bowl with mixer at least twice during process.
- Cover with plastic wrap touching surface and mousse will hold for 2 days.
- To assemble the salad, cut the iceberg lettuce into four large wedges then drizzle each wedge with blue cheese dressing a dollop of avocado mousse and top with bacon and tomato.
Originally published at Thechefinthehat.com. Reproduced for personal collection.
