Wedge Salad Recipe
Candied Bacon, Gorgonzola, Heirloom Tomatoes, Pickled Mustard Seed, House Ranch
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Candied Bacon
Preheat the oven to 375°F (190°C). Place the bacon slices on a baking sheet lined with parchment paper. Bake for 15 minutes, then remove from the oven and sprinkle brown sugar on each slice. Return to the oven for an additional 10 minutes, or until crispy. Let cool and chop into pieces.
- 2
Prepare the Lettuce
Cut the iceberg lettuce into quarters, creating wedges. Rinse under cold water and pat dry.
- 3
Prepare the Tomatoes
Chop the heirloom tomatoes into bite-sized pieces.
- 4
Assemble the Salad
On a large plate, place a wedge of iceberg lettuce. Drizzle with house ranch dressing, sprinkle with candied bacon, Gorgonzola cheese, heirloom tomatoes, and pickled mustard seeds. Repeat for each wedge.
