Wedge Salad with Spicy Candied Pecans, Bacon and Sour Cream Blue Cheese Dressing
Recipe - Stillwater
Wedge Salad with Spicy Candied Pecans, Bacon and Sour Cream Blue Cheese Dressing
Prep Time20 Minutes
Servings6
0Ingredients
1/4 cup sugar
2 tbsp butter
2 tbsp water
1 tbsp honey
3/4 tsp salt, divided
1/4 tsp cayenne
5 oz. whole pecans (1 1/4 cups)
1/3 cup mayonnaise
1/3 cup sour cream
1/4 cup buttermilk
2 tsp red wine vinegar
1 garlic clove, finely chopped
1/4 teaspoon pepper
1 cup crumbled blue cheese (4 oz.)
1 medium head iceberg lettuce, cored and cut into 6 wedges
4 slices crispy cooked bacon, crumbled
10 oz cherry tomatoes, halved
Directions
- Line a large baking sheet with parchment paper.
- In a medium skillet, combine sugar, butter, water, honey, 1/2 teaspoon salt and cayenne over medium-high heat. Bring to a boil. Add pecans and cook, stirring constantly, for 3 to 4 minutes, until deeply browned and fragrant, but not burned. Immediately transfer onto the baking sheet and use 2 forks to separate the nuts. Let cool completely. Coarsely chop 3/4 cup of the pecans. Reserve the remainder for another use (our vote: chef’s snack).
- In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, vinegar, garlic, remaining 1/4 teaspoon salt and pepper. Stir in 1/2 cup blue cheese.
- Place iceberg wedges onto serving plates. Top with dressing, remaining crumbled blue cheese, bacon, cherry tomatoes and candied pecans.
20 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Essential Everyday Sugar, Granulated, Pure, 4 Pound
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
Not Available
Essential Everyday Honey, 24 Ounce
Essential Everyday Salt, Plain, 26 Ounce
Spice Trend Cayenne Pepper, 0.7 Ounce
Diamond Pecan, Halves, 6 Ounce
Hellmann's Real Mayo, 30 Ounce
Essential Everyday Sour Cream, 8 Ounce
Kemps Low fat buttermilk with creamy, old-fashioned flavor, 16 Fluid ounce
Pompeian Vinegar, Gourmet, Red Wine, 16 Fluid ounce
Fresh Bulk Garlic, 0.15 Pound
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
BelGioioso Blue Cheese, Crumbled, 5 Ounce
Produce Iceberg Lettuce, Organic, 1 Each
Not Available
Bushel Boy Cherry Tomatoes, 1 Pint
Directions
- Line a large baking sheet with parchment paper.
- In a medium skillet, combine sugar, butter, water, honey, 1/2 teaspoon salt and cayenne over medium-high heat. Bring to a boil. Add pecans and cook, stirring constantly, for 3 to 4 minutes, until deeply browned and fragrant, but not burned. Immediately transfer onto the baking sheet and use 2 forks to separate the nuts. Let cool completely. Coarsely chop 3/4 cup of the pecans. Reserve the remainder for another use (our vote: chef’s snack).
- In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, vinegar, garlic, remaining 1/4 teaspoon salt and pepper. Stir in 1/2 cup blue cheese.
- Place iceberg wedges onto serving plates. Top with dressing, remaining crumbled blue cheese, bacon, cherry tomatoes and candied pecans.