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Summer Wedge Salad with Charred Corn and Blue Cheese-Avocado Dressing

A summer version of the classic wedge salad. Wedges of butter lettuce drenched in blue cheese- avocado dressing and topped with crispy bacon, blue cheese crumbles, and charred fresh corn.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 2 large salads or 4 small salads

Ingredients

  • For the Dressing:
  • 1 Very Ripe Avocado pitted and peeled
  • 1 Garlic Clove minced
  • Juice of ½ a Lemon
  • 6 Tablespoons Low-Fat Buttermilk
  • 1 Tablespoon Mayonnaise
  • 1 Tablespoon Plain Greek Yogurt full-fat or fat-free
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Freshly Ground Black Pepper
  • 6 Ounces Blue Cheese crumbled
  • For the Salads:
  • 2 Small Heads of Butter Lettuce halved length-wise
  • 6 Strips of Cooked Crispy Bacon chopped
  • 1 Cob of Fresh Corn boiled and then grilled
  • 3 Ounces Blue Cheese crumbled
  • Freshly Ground Black Pepper

Instructions

  1. First make the dressing. Add the avocado, garlic, lemon juice, buttermilk, mayonnaise, Greek yogurt, salt, and pepper to a food processor. Blend until smooth and creamy. Scrape down the sides as needed. Once the dressing is combined, add the mixture to a small container. Mix in the blue cheese. Cover with lid and refrigerate until ready to use.
  2. Boil the corn on the cob until corn is tender. Either place the cob on the grill over high heat or over a low open flame on top of the stove burner until each side is charred. Set off to the side to cool. Once cool to the touch, use a sharp knife to cut the kernels off the cob.
  3. To assemble the salad, place two halves of the butter lettuce cut side up on a plate. Cover each half with a few tablespoons of dressing, then some crumbled bacon, corn kernels, and blue cheese crumbles. Finish off with freshly ground black pepper and then serve.