Iceberg Wedge Salad Recipe
Candied Bacon, Gorgonzola, Heirloom Tomatoes, Pickled Mustard Seed, House Ranch
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Candied Bacon
Preheat oven to 350°F (175°C). Place bacon on a baking sheet. Bake for 15 minutes, then sprinkle with brown sugar and return to the oven for an additional 10 minutes until crispy and caramelized. Let cool and chop into pieces.
- 2
Prepare the Iceberg Lettuce
Remove the outer leaves of the iceberg lettuce, then cut the head into quarters, creating wedges. Rinse and pat dry.
- 3
Assemble the Salad
On a plate, place one wedge of iceberg lettuce. Crumble gorgonzola cheese on top of the wedge. Scatter chopped candied bacon, diced heirloom tomatoes, and pickled mustard seeds over the top.
- 4
Dress the Salad
Drizzle house ranch dressing generously over the assembled wedge salad. Serve immediately.
