Wedge Salad With Ranch Dressing and Crumbled Blue Cheese
Wedge Salad With Ranch Dressing and Crumbled Blue Cheese is a gluten free main course. This recipe serves 4. One serving contains 366 calories, 12g of protein, and 31g of fat. A mixture of pepper, cheese, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.
Instructions
Cook bacon in a large cast iron skillet over medium heat until crisp.
Drain slices on paper towels.
Pour 6 cups water into a medium-sized saucepan and carefully drop the eggs in. Bring to a bare simmer (between 180 to 190°F) over high heat, and then reduce heat to lowest setting, cover, and cook for 10 minutes.
Drain eggs in a colander. Run cold water over them until cool enough to handle, and then peel each one under cold water. Dry on paper towels. Slice each in half lengthwise.
Whisk together all of the ingredients for the ranch dressing in a medium bowl. Taste and, if necessary, add more salt.
Place 2 wedges, 2 egg halves, and 1 slice of bacon on four plates. Dress each with approximately 1/4 cup ranch dressing and 2 tablespoons crumbled blue cheese.