Chopped Wedge Salad Recipe

Prepare lettuce

Remove any wilted outer leaves from the iceberg head. Quarter the head through the core, then remove the core and chop each wedge into bite-size pieces so the salad is 'chopped' rather than served as full wedges. Transfer to a large bowl and chill briefly while you prepare other elements.

Vegetables

Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons. Slice green onions thin on the bias. Roughly chop parsley. Add tomatoes, cucumber, green onions, and parsley to the chopped lettuce and toss gently to combine.

Cook and chop bacon

Heat a skillet over medium heat. Add the 8 bacon slices and cook until crisp (about 6–10 minutes), turning occasionally. In the last 2 minutes of cooking, brush both sides lightly with 1 tsp maple syrup (reserve remaining maple if any). When crisp, transfer bacon to a paper towel-lined plate to drain and cool. Once cool, chop into 1/2-inch pieces and add to the salad bowl, reserving a small handful for garnish.

Crumble 3 oz blue cheese and add about 80% to the salad for tossing; reserve the rest for garnish.

Slice shallots

Peel the shallots and slice them very thinly (use a mandoline if available) into rings. Separate the rings gently with your fingers.

Coat and fry

Toss the sliced shallots with 1 tablespoon flour and 1 tsp salt until evenly coated. Heat 3 tablespoons vegetable oil in a small skillet over medium-high heat until shimmering but not smoking. Add shallots in a single layer (you may need two batches) and fry, stirring frequently, until golden brown and crisp, about 2–4 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Sprinkle a tiny pinch of salt over them while hot.

Whisk together 1 tablespoon mayonnaise, 3 tablespoons Greek yogurt, 1 teaspoon toasted sesame oil, 2 tablespoons rice vinegar, 1 teaspoon maple syrup, 1 teaspoon Dijon mustard, 1 teaspoon soy sauce, and 1 minced garlic clove in a small bowl until smooth. If the dressing is too thick, whisk in up to 2 teaspoons water, 1 teaspoon at a time, until it reaches a pourable consistency. Taste and adjust seasoning with a pinch of salt and black pepper. Finish by stirring in 1 teaspoon lemon juice to brighten flavors.

Pour about 3–4 tablespoons of the creamy sesame dressing over the chopped salad and toss gently to coat evenly. Taste and add more dressing if desired (serve any leftover dressing on the side).

Top the tossed salad with the crispy shallots, reserved chopped maple bacon, and the remaining crumbled blue cheese. Grind or sprinkle 1 teaspoon coarse black pepper over the top.

Serve immediately on individual plates or a large platter so the shallots remain crisp.