Jul 14 2026
RestaurantsCorndance TavernButcher’s Wedge Recipe

Butcher’s Wedge Recipe

Inspired by Corndance Tavern
Time30m
Serves4

Iceberg, bourbon & butcher bacon, cherry tomatoes, egg mimosa, gorgonzola, bleu cheese dressing

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Ingredients

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Salad Ingredients

Method

Preparation Instructions

  1. 1

    Prepare the Bacon

    In a skillet, cook the butcher bacon over medium heat until crispy. Remove and drain on paper towels.

  2. 2

    Boil the Eggs

    Place eggs in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes, then cool in ice water, peel, and chop.

  3. 3

    Prepare the Lettuce

    Cut the iceberg lettuce into wedges and place on a serving platter.

  4. 4

    Assemble the Salad

    Top the lettuce wedges with chopped bacon, cherry tomatoes, and chopped eggs. Crumble gorgonzola cheese on top.

  5. 5

    Dress the Salad

    Drizzle the bleu cheese dressing over the salad and sprinkle with salt and black pepper to taste.

  6. 6

    Finish with Bourbon

    Lightly drizzle bourbon over the salad before serving for added flavor.

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