The Wedge Recipe
Chilled Wedge of Iceberg, Heirloom Tomatoes, Shaved Red Onion, Crumbled Stilton Blue Cheese, Applewood Smoked Bacon
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Ingredients
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Salad Base
Toppings
Dressing (optional)
Method
Preparation
- 1
Prepare the Ingredients
Start by rinsing the iceberg lettuce under cold water to remove any dirt. Shake off excess water and cut the head of iceberg into quarters, creating wedges.
- 2
Slice the Tomatoes
Wash the heirloom tomatoes and slice them into wedges or thick slices, depending on your preference.
- 3
Slice the Onion
Peel the red onion and slice it thinly. You can soak the slices in cold water for a few minutes to reduce the sharpness if desired.
Cooking the Bacon
- 4
Cook the Bacon
In a skillet over medium heat, cook the applewood smoked bacon until crispy, about 6-8 minutes. Once done, remove from heat and place on paper towels to drain excess fat. Once cooled, crumble the bacon into pieces.
Assembly
- 5
Assemble the Wedge
On a serving plate, place one wedge of iceberg lettuce. Top with wedges of heirloom tomatoes and a sprinkle of sliced red onion.
- 6
Add Toppings
Sprinkle the crumbled stilton blue cheese generously over the salad. Finally, add the crumbled bacon on top.
Optional Dressing
- 7
Prepare the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper to taste. Drizzle over the wedge salad if desired.