Bleu Cheese Wedge Salad Recipe
Iceberg Lettuce Wedge topped with Tomatoes, Red Onions, Bacon Bits, Bleu Cheese, drizzled with a Balsamic Reduction
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Ingredients
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Salad Base
Balsamic Reduction
Method
Salad Preparation
- 1
Prepare the Lettuce
Start by removing any wilted outer leaves from the iceberg lettuce. Cut the head of lettuce into quarters to create wedges. Rinse them under cold water and shake off excess water.
- 2
Chop the Vegetables
Dice the tomatoes and finely slice the red onion. Set aside for assembly.
- 3
Cook the Bacon Bits
If using raw bacon, cook in a skillet over medium heat until crispy. Drain on paper towels and crumble into bits.
- 4
Assemble the Salad
On a plate, place one wedge of iceberg lettuce. Top with diced tomatoes, sliced red onions, crispy bacon bits, and bleu cheese crumbles.
Balsamic Reduction Preparation
- 5
Make the Balsamic Reduction
In a small saucepan, combine balsamic vinegar and honey. Bring to a gentle simmer over medium heat, stirring occasionally.
- 6
Reduce the Mixture
Allow the mixture to simmer for about 15-20 minutes, or until it has thickened to a syrupy consistency. Remove from heat and let cool slightly.
- 7
Drizzle the Reduction
Once the balsamic reduction has cooled slightly, drizzle it over the assembled salad wedges.