Wedge Salad

Ingredients:

Salad:

• 3-4 baby little gem lettuces, romaine hearts, or 1 large head of iceberg lettuce
• 1 cup cherry or grape tomatoes, halved
• 2 cups beets, roasted or blanched, chilled, diced, or cut into wedges
• 1 cup sliced radishes (or cucumber)
• 1/8 cup very finely sliced red onion (optional)
• 1/2 cup coconut bacon or bacon crumbles (or substitute vegan bacon bits)
• 1/4 cup fresh herbs (parsley, chives, basil, dill, scallions, or tarragon)
• Gorgonzola crumbles

Gorgonzola Dressing:

• 1/2 cup mayo
• 1/4 cup sour cream (or buttermilk)
• 1/2 cup crumbled gorgonzola cheese (2 ounces)
• 1 small clove of garlic, finely minced or grated
• 1 tablespoon finely chopped shallot or onion
• 1 tablespoon vinegar (apple cider, red wine, or white vinegar)
• 1 teaspoon Worcestershire sauce
• 2 tablespoons chopped chives
• 1/4 teaspoon salt
• Black pepper to taste
• Optional: add a 1/2-1 teaspoon horseradish for a little kick

Instructions:

1. Cook beets: Cook (roast or steam) the beets and chill. Peel and either slice or dice.
2. Make dressing: Mix all dressing ingredients in a small bowl and immediately refrigerate.
3. Assemble salad: When ready to serve, cut the little gems into halves or quarters and place on individual plates. (If using iceberg lettuce, remove the outer leaves, cut into quarters, and remove the stem. If using romaine hearts, cut in half, remove stem.) Pour some of the chilled gorgonzola dressing over the top, add the veggies and herbs, a little more dressing, and top with bacon or coconut bacon, gorgonzola crumbles, and any other optional toppings. Serve immediately.

Alternatively:

• Toss the wedges with the dressing, coating well, then add the veggies, fresh herbs, and toss again. Add more dressing as needed. Top with coconut bacon, gorgonzola crumbles, and additional toppings.

Notes:

• Optional toppings include avocado, hardboiled eggs, toasted seeds or nuts, and salad topper.
• The key to this salad is making sure everything is very cold.
• You can make the dressing and beets ahead.
• Any leftover dressing will keep 7 days in the fridge.

Enjoy your Gorgonzola Blue Cheese Salad!