Chopped Monica Wedge Recipe

Wash and dry lettuces

Rinse romaine and iceberg under cold water, then spin or pat dry thoroughly. Chop romaine into 1–1.5 inch pieces and chop iceberg into slightly larger pieces. Combine in a large bowl and set aside in the refrigerator to keep crisp.

Prepare tomatoes and onion

Halve grape or cherry tomatoes. Thinly slice red onion into half-moons. Place in a small bowl and chill until ready to assemble.

Cook bacon

Cook bacon in a skillet over medium heat until crisp (about 8–10 minutes), or bake on a rimmed sheet at 400°F/200°C for 15–20 minutes. Drain on paper towels and crumble when cool. Reserve a few larger crumble pieces for garnish if desired.

Place the chilled mixed chopped lettuces into a large serving bowl or divide among 4 plates (this recipe yields 4 servings). Toss lightly to combine.

Scatter halved tomatoes and sliced red onion evenly over the chopped lettuces.

Sprinkle the crumbled bleu cheese and grated Parmesan evenly across the salad.

Add the crumbled bacon pieces over the top, reserving a few for garnish if desired.

Drizzle Caesar dressing over the assembled salad — start with about 2 tablespoons per serving (approximately half a cup total) and gently toss or lightly turn the salad so the dressing coats the leaves without wilting them.

Using a spoon or squeeze bottle, lightly drizzle the balsamic reduction over the top in a thin zig-zag pattern. Aim for about 1/2 tablespoon per serving (about 2 tablespoons total).

Season with the kosher salt and freshly ground black pepper to taste, distributing evenly across the salads.

Optional: Garnish with reserved bacon pieces and a small extra sprinkle of Parmesan and bleu cheese crumbles. Serve immediately so lettuces remain crisp.