Wedge Recipe
baby iceberg lettuce, bacon lardons, crumbled bleu cheese, heirloom tomato, pickled onions, cucumbers, maple bacon dressing
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Ingredients
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Salad Base
Dressing
Method
Preparing the Salad Base
- 1
Prepare the Lettuce
Remove the outer leaves of the baby iceberg lettuce. Cut the head into quarters, making sure to keep the core intact. Rinse under cold water and pat dry with paper towels.
- 2
Cook the Bacon Lardons
In a skillet over medium heat, add the bacon lardons. Cook until crispy, about 5-7 minutes, stirring occasionally. Once cooked, remove from heat and drain on paper towels.
- 3
Chop the Heirloom Tomato and Cucumber
Dice the heirloom tomato and slice the cucumber into rounds or half-moons, depending on preference.
- 4
Prepare the Pickled Onions
If using store-bought pickled onions, drain them. If making homemade, soak thinly sliced onions in vinegar for at least 30 minutes.
Making the Maple Bacon Dressing
- 5
Combine Ingredients
In a small bowl, whisk together maple syrup, bacon fat, apple cider vinegar, and Dijon mustard until well combined.
- 6
Emulsify the Dressing
Slowly drizzle in olive oil while whisking continuously to create an emulsion. Season with salt and black pepper to taste.
Assembling the Wedge Salad
- 7
Assemble the Salad
On a large plate, place the wedges of iceberg lettuce. Top with crispy bacon lardons, diced heirloom tomatoes, sliced cucumbers, pickled onions, and crumbled bleu cheese.
- 8
Drizzle with Dressing
Generously drizzle the maple bacon dressing over the top of the salad.
- 9
Serve
Serve immediately and enjoy your delicious wedge salad!