Recipes: Wedge salad variations

Serves 6.

Note: Omit the bacon for a vegetarian salad. Check out the variation, below, if you don't care for blue cheese. The dressing and the blue cheese spread can be refrigerated a day in advance. From David Hagedorn.

• 7 oz. blue cheese, crumbled), divided

• 1/2 c. regular plain Greek-style yogurt, divided

• 1/4 c. low-fat buttermilk

• 1/4 tsp. ground cayenne pepper

• 1/4 tsp. freshly ground black pepper

• 1 head iceberg lettuce (about 1 lb.)

• 4-inch length of zucchini, trimmed

• 4-inch length seedless English cucumber

• 4 radishes

• 1/2 small red onion

• 4 strips thick-cut cooked bacon, crumbled or cut into 3/4-in. pieces, at room temperature

Directions

To make the dressing: Combine 2 1/2 ounces (1/2 cup) blue cheese, 1/4 cup yogurt, buttermilk, cayenne and black peppers, and dried thyme in a blender or food processor; purée until smooth. Transfer to a bowl. The yield is 1 cup. Cover and refrigerate.

To make the salad: Line a small baking sheet with a double thickness of paper towels. Core and rinse the lettuce, then cut it into 6 equal wedges, placing the wedges on the baking sheet with a cut side down. Take enough paper towels to cover the wedges with a double thickness. Blot the tops of the wedges with the paper towel and cover the wedges with it. Refrigerate while you assemble the salad toppings.

Cut the zucchini into 1/4-inch cubes.

Cut 1/4 inch of skin and flesh from the radishes; cut each slice into small dice. Reserve the remaining radishes for another use, if desired.

Dice the red onion to match the size of the other vegetables.

When ready to assemble, whisk together 2 1/2 ounces (1/2 cup) of the blue cheese and 1/4 cup yogurt in a cup until fairly smooth. Spread a thin coating of this mixture between the bottom 5 or 6 layers of lettuce in each wedge.

Divide the wedges among salad or soup plates. Generously coat each one with dressing. Top/surround with the zucchini, cucumber, radish, red onion, tomatoes, bacon and the remaining 2 ounces of blue cheese.

Variation: Combine 2 1/2 ounces crumbled cow's-milk feta cheese, 1/4 cup room-temperature Garlic and Fines Herbes Boursin cheese, 1/4 cup low-fat buttermilk, 1/4 teaspoon ground cayenne pepper and 1/4 teaspoon freshly ground black pepper in a blender or mini food processor; purée until smooth.

Calories190Fat13 gSodium440 mg

Carbohydrates7 gSaturated fat7 gProtein14 gCholesterol25 mgDietary fiber2 g

Serves 4.

Note: Feel free to substitute poached or roasted chicken or cooked shrimp for the crab, or use no protein at all. The dressing is best when made and refrigerated a day in advance. To dice an avocado, halve it and remove and discard the seed. Use a paring knife to cut through the flesh, but not the skin, in lengthwise and widthwise rows to make 1/2-inch cubes. Use a large spoon to scoop the cubed avocado pieces from the skin. From David Hagedorn.

• 4 hard-cooked eggs, halved, whites and yolks separated, divided (see below)

• 1/4 c. regular plain Greek-style yogurt

• 1/4 c. low-fat buttermilk

• 1/2 tsp. Dijon-style mustard

• 1/4 tsp. ground cayenne pepper

• 1/4 tsp. freshly ground black pepper

• 1 tbsp. chopped fresh chives

• 2 tbsp. sweet pickle relish

• 1 head iceberg lettuce (about 1 lb.)

• 4-inch length seedless English cucumber

• 4 radishes

• 1 (5.2-oz.) pkg. Boursin brand Garlic & Fine Herbs cheese, at room temperature, optional

• 16 grape tomatoes, cut lengthwise, or 1 large heirloom tomato, cut into large dice (may substitute oven-roasted tomatoes)

• Flesh of 1 avocado, diced (see Note)

• 8 oz. jumbo lump crabmeat, picked through to remove any bits of cartilage

• Smoked paprika, for garnish

Directions

To make hard-cooked eggs: Place eggs in single layer in saucepan; cover with water until about 1 inch above eggs. Bring to a boil, uncovered. Then remove from heat, cover pan and let sit for 15 minutes. Immerse in cold water until eggs are no longer warm.

To make the dressing: Combine 3 egg yolks, mayonnaise, yogurt, buttermilk, mustard, cayenne and black peppers, and salt in a blender or food processor; purée until smooth. Spoon into a bowl, then stir in the chives and pickle relish.

Finely grate 3 egg whites; add them to the dressing. The yield is 1 1/4 cups. Cover and refrigerate.

To make the salad: Line a small baking sheet with a double thickness of paper towels. Core and rinse the lettuce, then cut it into 4 wedges, placing the wedges on the baking sheet with a cut side down. Take enough paper towels to cover the wedges with a double thickness. Blot the tops of the wedges with the paper towels and cover the wedges with them. Refrigerate while you assemble the salad toppings.

Cut 1/4-inch of skin and flesh from the radishes; cut each slice into small dice. Reserve the remaining radishes for another use, if desired.

Dice the red onion to match the size of the other vegetables.

When ready to assemble, spread a thin coating of the Boursin cheese, if using, between the bottom 5 or 6 layers of lettuce of each wedge.

Place the assembled wedges on dinner or soup plates and generously coat each one with the dressing. Top and surround each portion with cucumber, radish, red onion, tomatoes, avocado and crabmeat.

Finely grate or mince some of remaining hard-cooked egg and sprinkle over each portion. Sprinkle with smoked paprika and chives.

Calories390Fat27 gSodium550 mg

Carbohydrates18 gSaturated fat5 gProtein23 gCholesterol255 mgDietary fiber7g