Wedge Recipe

Wedge Salad

1. 1

   Prepare the bacon

   Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Lay 6 slices of bacon on the rack in a single layer. Bake 12–16 minutes until just crisp. Meanwhile, in a small saucepan over low heat, combine 2 tablespoons maple syrup and 1 teaspoon butter; warm until butter melts and syrup is slightly thickened. When bacon is done, transfer to a plate lined with paper towel. Brush maple syrup mixture over both sides of each bacon slice. Let cool, then chop into bite-size pieces.

2. 2

   Cook eggs

   Place 2 large eggs in a small pot and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat and cover. Let sit 10–12 minutes for firm yolks. Drain and transfer to an ice bath for 5 minutes. Peel and halve or quarter the eggs, as preferred for plating.

3. 3

   Prepare vegetables

   Remove any loose or damaged outer leaves from 1 head iceberg lettuce, then slice the head into 4 equal wedges through the core so each wedge holds together. Pat wedges dry with paper towels. Slice 1 large ripe tomato into 4 wedges or 8 slices. Thinly slice red onion to yield about 1/4 cup (soak in cold water for 5 minutes if you want to mellow the bite, then drain).

4. 4

   Assemble

   Place one iceberg wedge on each plate. Spoon about 2 tablespoons (about 1/8 cup) of blue cheese dressing over the top of each wedge, letting it drip down the sides. Sprinkle each wedge with approximately 3/4 ounce (about 1.5 tablespoons) blue cheese crumbles. Arrange tomato slices and red onion around or on top of the wedge. Quarter or halve the cooked eggs and place on each wedge. Scatter chopped maple bacon over the salad.

5. 5

   Finish and serve

   Season each wedge lightly with kosher salt (about 1/8 teaspoon per wedge) and a grind of freshly ground black pepper (about 1/4 teaspoon). Garnish with chopped chives if using. Serve immediately so the lettuce stays crisp and the bacon remains slightly crisp.