The Berg Recipe

Inspired by Bistro 933

Time30m

Serves4

Iceberg, Egg, Bacon, Blue Cheese Crumbles, Grape Tomato, Mesquite Crispy Onions, Creamy Blue Cheese Dressing

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Ingredients

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1
Prepare the Eggs
Place the eggs in a pot of cold water and bring to a boil. Once boiling, cover the pot, remove from heat, and let sit for 10-12 minutes. Then, transfer the eggs to an ice bath to cool, peel, and slice.
2
Cook the Bacon
In a skillet over medium heat, cook the bacon strips until crispy. Remove from the skillet and drain on paper towels. Once cool, crumble the bacon.
3
Prepare the Salad Base
Wash the iceberg lettuce and cut it into quarters. Place a quarter on each serving plate.
4
Assemble the Salad
On each quarter of iceberg, layer sliced eggs, crumbled bacon, blue cheese, and grape tomatoes. Top with mesquite crispy onions.
5
Dress the Salad
Drizzle creamy blue cheese dressing over the top and serve immediately.