Iceberg Wedge Recipe

Prepare the Iceberg Lettuce

Cut the head of iceberg lettuce into quarters and remove any excess outer leaves. Rinse the quarters under cold water and pat dry with a paper towel.

Cook the Bacon

In a skillet over medium heat, cook the smoked bacon until crispy, about 5-7 minutes. Remove from skillet and place on paper towels to drain excess fat. Once cooled, crumble into small pieces.

Prepare the Hard Cooked Eggs

Place the eggs in a pot covered with water. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Remove from heat and let them cool in cold water. Once cooled, peel and cut into wedges.

Chop the Chives

Finely chop the chives and set aside for garnish.

Halve the Tomatoes

Wash the cherry tomatoes and cut them in half.

Assemble the Wedge

On a serving plate, place one wedge of iceberg lettuce. Top with crumbled bacon, hard cooked egg wedges, halved cherry tomatoes, and crumbled gorgonzola cheese.

Add Garnish

Sprinkle chopped chives over the top for added flavor and garnish.

Serve with Dressing

Serve the wedge with a side of Thousand Island dressing and/or Blue Cheese dressing for drizzling.