Venison Bacon Salad with Homemade Blue Cheese Dressing
The Venison Bacon Salad with Homemade Blue Cheese Dressing is my twist on the classic wedge salad that is a permanent fixture at every steakhouse I've ever been to.
Servings: 4 servings
Ingredients
- 5 ounces blue cheese, crumbled
- 3 tablespoons buttermilk
- ¼ cup sour cream
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ⅛ teaspoon smoked paprika
- 1 tablespoon minced garlic
- 3 tablespoons fresh chives, chopped
- 1 head iceberg lettuce
- 5 slices venison bacon, cooked
- 12 cherry tomatoes, halved
- ½ cup croutons (optional)
Instructions
- In a small bowl, combine half of the crumbled blue cheese, buttermilk, sour cream, black pepper, salt, smoked paprika, garlic and 2 tablespoons of chives and stir to combine.
- Fry the venison bacon in a skillet over medium heat for 3 minutes per side, or until it's as crispy as you like it. On a cutting board, chop it into bite-size pieces.
- On that same cutting board, cut the core out of the head of iceberg lettuce and cut it into four wedges.
- Place one wedge on each individual plate for serving. To help all the toppings stick to the lettuce, top each wedge with 2 tablespoons of blue cheese dressing. Garnish with the venison bacon, cherry tomatoes, remaining half of the blue cheese crumbles, and remaining 1 tablespoon of chives. Serve immediately.
