• Wedge Salad with Crispy Chorizo

Wedge Salad with Crispy Chorizo

A crisp wedge salad with a creamy buttermilk dressing and blue cheese and tomatoes is a delicious classic that usually comes topped with crumbled bacon.  This is a dish you’ll find on the menu at most steak houses across America and one that I know many of my friends enjoy, too.  While I can’t argue with a classic I thought that by adding a smoky element of chorizo sausage, instead of the bacon, would be a great way to update this salad and give it an interesting twist.  An International flare, if you will.  A friend of mine recently told me that what she likes most about my recipes is the way I add something unique to the dish.  I really took her compliment to heart and was touched that she noticed because typically that is how I create new recipes…by thinking of what I can do that’s different. And that was the basic idea behind this salad, too.  Sure I realize that I’m not going wildly off-base here but I’m hoping you’ll think this small change, which gives this salad a whole different flavor profile, will work in your home, too.  It’s fun to mix it up a bit and give your guests something to talk about.

I chose to use a pre-cooked Chorizo sausage because it was fast (the raw kind just takes a little longer) and also because the extra sausage could save well for another use.  Plus, when sautéed in a pan it crisped up nicely.  There are a lot of different brands of Chorizo out there so use what you love.  They all tend to vary in heat but the brand I chose wasn’t spicy at all.  I really like the Silva brand Spanish Chorizo because it’s  all natural and doesn’t have nitrates or nitrites.  Spanish style chorizo has paprika in it, a spice commonly used in Spanish cooking, and which gives the meat a smoky flavor that is divine.

As for the dressing – it too has a tiny twist.  I made the traditional buttermilk dressing but I added fresh chives and parsley along with the blue cheese to the food processor and blended it all together which gave it a more herbal note.  If you can make the dressing a day ahead and let it chill out in the fridge.  It not only thickens up a bit but the flavors meld together better.

So fire up the grill this summer for a big juicy steak and serve this little gem of a salad for rave reviews.




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Wedge Salad with Crispy Chorizo and Herbed Buttermilk Dressing

Prep Time: 15 mins
Cook Time: 5 mins
Serves: 4 people


  • 1 head iceberg lettuce, cored
  • 1 pint mini heirloom tomatoes, halved
  • 6 oz pre-cooked chorizo (Silva brand recommended), chopped
  • 1 ripe avocado, diced
  • 1/2 cup crumbled blue cheese (Point Reyes recommended)
  • 2 teaspoons olive oil
  • 1 clove garlic
  • 1 shallot bulb, skin removed
  • 1/4 cup chives, roughly chopped
  • 1/3 cup parsley, roughly chopped
  • 3/4 cup blue cheese (Point Reyes recommended)
  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • Juice of 1 lemon
  • Salt & Pepper to taste


  1. Combine the shallot and garlic, parsley and chives in a food process and pulse to chop. Add in the buttermilk, mayo, sour cream, lemon juice and salt and pepper. Pulse to combine to desired consistency.
  2. Taste dressing and adjust seasoning if needed. Refrigerate until ready to use. Overnight is recommended.
  3. In a small skillet heat the olive oil and then cook the chorizo until crisp. Apporximately 3-4 minutes. Set aside to cool.
  4. Take the quarter wedge of iceberg lettuce and cut it in half again length-wise. Place on each of the 4 plates and then stack on top to give it some height. Drizzle the dressing on top and around the plate.
  5. Top lettuce with the tomato halves, avocado, crumbled blue cheese, and chorizo. Salt and Pepper as desired and serve with remaining dressing on the side.

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