Meat the DCS Grill

MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN

Wedge Salad

SERVES 6

This salad tastes best when the iceberg wedges are cold.

We like Stilton blue cheese for its firm texture and sharp

(but not overwhelming) flavor.

4 slices bacon

1 large shallot, sliced into ⅛-inch-thick rings

¼ cup red wine vinegar

4 ounces Stilton blue cheese, crumbled (1 cup)

⅓ cup mayonnaise

¼ cup sour cream

3 tablespoons milk

1 garlic clove, minced

¼ teaspoon salt

¼ teaspoon pepper

1 head iceberg lettuce (9 ounces),

cored and cut into 6 wedges

12 ounces cherry tomatoes, halved

1. Cook bacon in 10-inch skillet over medium heat

until crispy, 7 to 9 minutes. Transfer bacon to paper towel–

lined plate. Combine shallot and vinegar in bowl and let

sit for 20 minutes.

2. Using fork, remove shallot from vinegar; reserve

shallot and 2 tablespoons vinegar. Whisk ¾ cup blue

cheese, mayonnaise, sour cream, milk, garlic, salt, pepper,

and reserved vinegar in bowl until combined. (Dressing

can be refrigerated for up to 1 week.)

3. Arrange lettuce wedges on platter and top with

dressing, tomatoes, and shallot. Crumble bacon over top

and sprinkle with remaining ¼ cup blue cheese before

serving.