The Wedge Recipe

Inspired by Local 463

Time30m

Serves4

iceberg lettuce, oven-dried tomatoes, Duroc bacon lardons, feta, crispy croutons, buttermilk ranch dressing

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Ingredients

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1
Prepare the Iceberg Lettuce
Remove the outer leaves of the iceberg lettuce, then cut the head into quarters. Rinse each quarter under cold water and gently pat dry with a paper towel. Place the wedges on a serving platter.
2
Oven-Dry the Tomatoes
Preheat the oven to 200°F (93°C). Slice the tomatoes into halves or quarters depending on their size. Place them cut-side up on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt. Bake for 2-3 hours until they are dried but still slightly pliable. Once done, let them cool before using.
3
Cook the Bacon Lardons
In a skillet over medium heat, add the Duroc bacon lardons. Cook until crispy, about 5-7 minutes. Remove from the skillet and place on a paper towel to drain excess fat.
4
Prepare the Dressing
If using store-bought buttermilk ranch dressing, simply measure out 1 cup. If making homemade, combine buttermilk, mayonnaise, garlic powder, onion powder, dill, salt, and pepper in a bowl, whisking until smooth.

5
Assemble the Wedge Salad
Take each quarter of iceberg lettuce and place it on a plate. Top with a generous amount of oven-dried tomatoes, sprinkle with crispy Duroc bacon lardons, and add crumbled feta cheese. Finish by adding crispy croutons on top.
6
Serve with Dressing
Drizzle buttermilk ranch dressing over the top of each wedge or serve on the side for dipping. Enjoy your delicious Wedge Salad!