Chopped Wedge Salad

This was easy and delicious! I microwaved the bacon to reduce mess, and would leave the lemon out; taste didn’t fit. Thanks for the tip on the buttermilk, it always goes to waste!!

Will definitely make this again but next time I’ll use half the amount of lemon zest (I love lemon zest but it was at the forefront of the overall taste—maybe our lemons were extra zesty) and will probably pour the dressing on rather than mix it in. The dressing was excellent but thin, so the mouth feel with everything coated was kind of oddly slick to me. Could probably get by with 1lb of lettuce and about half to 3/4 of the tomatoes too if what you have on hand is short of what’s called for.

This was a really fantastic quick dinner. I added a shredded store bought rotisserie chicken to make it a meal. I'll admit to also adding a drizzle of balsamic reduction in a nod to my embarrassingly favorite wedge salad from Outback Steakhouse. This will be on repeat all summer once tomatoes start coming in from the garden.

Delicious! Easy recipe to swap in ingredients, like part romaine with the iceberg, and feta for blue cheese (for those of us a bit averse to blue). I also added dill to the buttermilk dressing. A real hit at dinner time! Letting the tomatoes and shallot marinate in the Worcestershire sauce and lemon juice (and salt!) is key for some nice depth of flavour.

The dressing was very sour. Consider skipping the lemon juice in the dressing and adding the zest as a finishing touch to the salad.

Lemon Juice / Worcestershire added to the salad ruined it; made it too sour. The buttermilk dressing is fine by itself.

This was very tasty and refreshing, easy to put together.

I added the lemon juice and zest, shallots, and the Worcestershire sauce to the dressing mix, and stored it all in a container for adding separately instead of blending with the salad ingredients immediately. Great recipe!

Enjoyed this refreshing salad. Easy to throw together outside of frying bacon bits easy to clean up.

I have accidentally posted notes to the wrong recipe too. It happens.

Some of the notes don’t seem to be about the recipe.

I'm confused by kk's post. There isn't sugar in this recipe, it already calls for buttermilk. Why would the salad have a brown crust? It does sound like perhaps this is a review for cornbread, as Helen suggests?

My Mom often served wedge salad; it's especially refreshing prepared with chilled lettuce on a hot day. But drizzling a good balsamic vinegar on top really makes it special.

This is a reminder for those like me who never have use for a quart of buttermilk for a recipe that calls for a small amount. Make your own. 1T fresh lemon juice + 1C milk. You can make what you need. It only takes 5 minutes for the milk to sour. I've been doing this for many years when I make blue cheese dressing. I also tend to use full fat yogurt as recommended in this article to reduce the fat. It's really good.