Joey's Favorite Salad Recipe
iceberg wedges, tomato, shaved carrots, roasted peppers, gorgonzola crumbles, and bacon vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Bacon Vinaigrette Ingredients
Method
Salad Preparation
- 1
Prepare the Iceberg Wedges
Remove the core from the iceberg lettuce and cut it into quarters. Rinse under cold water and shake off excess water. Place the wedges on a large salad platter.
- 2
Slice the Tomato
Wash the tomatoes and cut them into thin slices. Arrange the slices around the iceberg wedges on the platter.
- 3
- 4
Prepare the Roasted Red Peppers
If using jarred roasted red peppers, drain and slice them into strips. If roasting your own, roast the bell pepper over an open flame or in the oven until charred, then peel and slice. Add the strips to the salad.
- 5
Add Gorgonzola Cheese
Sprinkle the gorgonzola cheese crumbles evenly over the salad.
Bacon Vinaigrette Preparation
- 6
- 7
Make the Vinaigrette
In a bowl, whisk together the reserved bacon drippings, olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
- 8
Combine Bacon with Dressing
Crumble the cooked bacon and mix it into the vinaigrette.
- 9
Dress the Salad
Drizzle the bacon vinaigrette over the salad just before serving. Toss gently to combine, or serve the dressing on the side.
