Wedge Salad Recipe

Time30m

Serves4

blue cheese, nueske's bacon, cherry tomato, toasted pepitas, crispy onions, watermelon radish, thai basil dressing

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Ingredients

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1
Prepare Ingredients
Start by rinsing the iceberg lettuce, cherry tomatoes, and watermelon radish under cold water. Pat them dry with a paper towel.
2
Cook Bacon
In a skillet over medium heat, cook the Nueske's bacon until crispy, about 8-10 minutes. Once cooked, remove from the skillet and let it drain on paper towels. Once cooled, chop into small pieces.
3
Prepare Watermelon Radish
Thinly slice the watermelon radish using a mandoline or a sharp knife. Set aside.
4
Chop Cherry Tomatoes
Cut the cherry tomatoes in half and set aside.
5
Assemble Lettuce Wedges
Cut the iceberg lettuce head into quarters. Place each wedge on a plate as the base of your salad.
6
Add Toppings
Sprinkle the chopped bacon, halved cherry tomatoes, toasted pepitas, crispy onions, and sliced watermelon radish over each lettuce wedge.
7
Drizzle Dressing
Generously drizzle the Thai basil dressing over the assembled salad wedges.
8
Season Salad
Season with salt and black pepper to taste.
9
Serve
Serve immediately while the salad is fresh and the bacon is crispy.