Designed by chef Josh Bettis of the Brown Hotel in Louisville, Kentucky, this recipe is meant for enjoying in between placing bets and watching the horses run. Crispy iceberg lettuce gets decked with a shower of blue cheese crumbles and salted ham before being finished with a creamy, cooling cucumber dressing.
recipe 
yields
Serves 8
1 pound country ham, julienned
2 heads Kentucky lettuce, quartered
8 ounces blue cheese, crumbled (Chef Bettis likes Boone Creek Creamery’s Rhapsody Blue)
1 bunch spring chives, finely chopped
8 Roma tomatoes, seeded and diced
1 cup cream cheese, softened
1 cup mayonnaise
4 English cucumbers, diced and divided
Salt and pepper
Ingredients
For the dressing:
steps
- In small sauté pan set over low heat, render ham until crispy. Remove from pan and drain on paper towel-lined plate.
- Make dressing by adding add cream cheese, mayonnaise, and half the cucumbers to bowl of food processor. Blend until smooth and transfer to small mixing bowl. Fold in diced cucumber and season to taste.
- Assemble salads on 8 plates by topping wedge of lettuce with dressing and sprinkling with country ham, blue cheese, chives, and tomatoes.
Date Published: 04.30.21
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- From John Bettis, The Brown Hotel, Louisville, Kentucky
Comment 1
This wedge salad looks awesome