Wedge Salad Recipe

Time30m

Serves2

Cochon Bacon, Cherry Tomatoes, Point Reyes Blue Cheese

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Bacon
In a skillet over medium heat, cook the Cochon bacon until crispy. Remove from skillet and place on paper towels to drain excess fat.
2
Prepare the Lettuce
Cut the iceberg lettuce into quarters, creating wedge-shaped pieces. Rinse under cold water and pat dry.
3
Prepare the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper to create the dressing.
4
Assemble the Salad
On a serving plate, place a wedge of iceberg lettuce. Top with halved cherry tomatoes, crumbled Point Reyes blue cheese, and chopped crispy bacon.
5
Finishing Touches
Drizzle the dressing over the salad, and season with additional salt and black pepper if desired. Serve immediately.