Cowboy Wedge Recipe
iceberg lettuce, tomatoes, bacon, strings
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Ingredients
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Salad Base
Method
Assembly and Prep
- 1
Prep iceberg and tomatoes
Rinse the iceberg lettuce head, remove any outer leaves, pat dry, and cut into four wedges. Rinse tomatoes and slice into thick wedges.
- 2
Cook bacon
In a skillet over medium heat, cook bacon until crisp. Transfer to paper towels to drain, then crumble into bite-sized pieces.
- 3
Prepare onion strings
If using store-bought onion strings, separate and set aside. If making from scratch, slice onions thinly and fry until crisp, then drain on paper towels.
- 4
Add blue cheese and onion toppings
Crumble blue cheese over the wedges and sprinkle crispy onion strings on top of each wedge.
- 5
Dress and finish
Place one iceberg wedge on each plate. Drizzle about 2–3 tablespoons of dressing over the wedge, top with tomato wedges, bacon pieces, and any extra blue cheese. Finish with a light crack of black pepper if desired.