The Wedge Recipe
Applewood smoked bacon, cool bleu cheese crumbles, sieved egg, tomato, scallion, Italian and bleu cheese dressing.
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Ingredients
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Wedge Salad
Dressings
Method
Wedge Salad
- 1
Prepare lettuce
Remove loose outer leaves from the iceberg heads. Slice each head into 4 even wedges through the core (root intact so wedges hold together). Rinse wedges under cold water, shake gently, and pat dry with paper towels. Chill in refrigerator while other components are prepared (about 10 minutes).
- 2
Cook bacon
Preheat oven to 400°F (200°C) or use a skillet. Arrange bacon slices on a baking sheet lined with foil and a rack (or directly in a skillet). Cook in oven 12–18 minutes until crisp, flipping once if using a skillet, or until desired crispness when using oven. Transfer to paper towel-lined plate to drain and cool. When cooled, break each slice into 2–3 pieces for topping.
- 3
Prepare tomato and scallions
Core and cut tomatoes into 8 wedges each (so you have 16 tomato wedges). Thinly slice scallions on the bias into 1/8-inch slices; separate white and green parts if desired. Set aside.
- 4
Sieve eggs (to make sieved egg)
Bring a small pot of water to a gentle simmer. Carefully lower whole eggs into simmering water and cook for 10 minutes for hard-cooked. Transfer eggs to an ice bath (use the prepared ice and cold water) and chill 5 minutes. Peel eggs. Break each peeled egg into a fine-mesh sieve set over a bowl and press with a spoon to force the soft crumbly sieved egg through. Alternatively, grate the peeled eggs on the large holes of a box grater to produce fine crumbles.
- 5
Assemble wedges
Place one wedge on each chilled salad plate (serves 4). Spoon about 2 tablespoons of combined dressings over each wedge (see Dressings section for combining). Scatter 3/4 ounce (about 3 tablespoons) bleu cheese crumbles over each wedge, then distribute sieved egg evenly across the four wedges (about 1/2 sieved egg per wedge). Arrange 4 tomato wedges around each lettuce wedge and sprinkle the sliced scallions and broken bacon pieces over the top. Finish with a light grind of black pepper.
Dressings
- 6
Combine dressings
In a small bowl, whisk together 1 cup prepared bleu cheese dressing and 1/2 cup Italian dressing until smooth and slightly loosened. If the mixture is too thick to drizzle, whisk in up to 1 tablespoon extra virgin olive oil to reach desired consistency. Taste and season with up to 1/2 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, adjusting to preference.
- 7
Dress and serve
Dress each wedge just before serving with about 2 tablespoons of the combined dressing so the lettuce remains crisp. Serve immediately.