Iceberg Wedge Recipe
bacon marmalade, heirloom tomato, gorgonzola dolce, buttermilk dressing
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Ingredients
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For the Bacon Marmalade
For the Salad
For the Buttermilk Dressing
Method
For the Bacon Marmalade
- 1
- 2
Prepare the Marmalade
In the same skillet, add the chopped onions and cook until translucent, about 5 minutes. Chop the cooked bacon and add it back to the skillet along with brown sugar, maple syrup, black pepper, and apple cider vinegar. Cook for another 10 minutes, stirring frequently until the mixture thickens. Set aside to cool.
For the Salad
- 3
Prepare the Lettuce
Remove the outer leaves of the iceberg lettuce and cut the head into quarters. Place each quarter on a serving plate.
- 4
Slice the Tomatoes
Slice the heirloom tomatoes into wedges and arrange them around the lettuce quarters.
- 5
Add the Cheese
Crumble the gorgonzola dolce cheese over each iceberg wedge and the tomatoes.
- 6
Add the Bacon Marmalade
Spoon the bacon marmalade generously over the cheese and lettuce.
For the Buttermilk Dressing
- 7
Mix the Dressing
In a bowl, whisk together the buttermilk, mayonnaise, lemon juice, garlic powder, salt, and black pepper until smooth.
- 8
Serve
Drizzle the buttermilk dressing over the salad just before serving or serve on the side.
