Wedge Recipe

Time20m

Serves2

Iceberg wedge with bacon, gorgonzola, tomatoes and blue cheese dressing.

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Ingredients

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1
Prepare the Iceberg Wedge
Cut the head of iceberg lettuce into quarters to create wedges. Rinse thoroughly under cold water to remove any dirt or debris. Pat dry with a paper towel.
2
Cook the Bacon
In a skillet over medium heat, cook the slices of bacon until crispy, about 5-7 minutes. Flip halfway through for even cooking. Once cooked, remove from the skillet and place on paper towels to drain excess grease. Once cooled, crumble the bacon into small pieces.
3
Prepare the Tomatoes
Wash the cherry tomatoes and slice them in half. Set aside for garnishing the wedges.
4
Plate the Wedges
On a serving plate, place one iceberg wedge. Drizzle with blue cheese dressing generously.
5
Add Toppings
Sprinkle crumbled gorgonzola cheese over the wedge, followed by the crumbled bacon pieces and halved cherry tomatoes.
6
Serve
Repeat the plating process for remaining wedges. Serve immediately as a refreshing salad.