• Prep: 15 min
  • Cook: 10 min
  • Serves: 4

It’s easy to see why the wedge salad is so addictive: there’s nothing better than crispy bacon, creamy dressing, tart tomatoes and cool lettuce. Here, we sub the wedge of romaine for a simpler base of refreshing Crispy Leaf while maintaining all of the classic flavors you know and love.

More about Sue
  • 4 slices bacon
  • 1/4 cup buttermilk
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 ounces (about 1/4 cup) crumbled blue cheese
  • 2 tablespoons, finely sliced Bowery Parsley
  • kosher salt and freshly ground black pepper
  • Bowery Crispy Leaf, 4.0 oz
  • 1 pint cherry tomatoes, halved
  • 1/4 small red onion, thinly sliced
  • 1 cup Bowery Basil leaves
  1. Place bacon in a single layer in a medium saute pan and cook over medium heat until the fat has rendered and the edges are crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate, cool, and crumble into bite-sized pieces.
  2. Whisk together buttermilk, mayonnaise, and lemon juice in a medium bowl and stir in blue cheese and parsley; season with salt and pepper.
  3. Build the salad in layers: spread 1 layer of Crispy Leaf, top with a few cherry tomato halves, a few slices of red onion, a few basil leaves, some bacon crumble, and a spoonful of dressing. Repeat.
Our chef

Made for Bowery by Sue Li.

Sue Li is a food stylist and recipe developer based in New York City. She is a frequent contributor to New York Times Cooking and previously worked at Bon Appétit and Real Simple Magazine. And way before that, she worked at Eleven Madison Park as a line cook and learned about the world of recipe-making after she tested all the recipes for the restaurant's first cookbook.

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