Crisp Iceberg Wedge Recipe
Candied Bacon, Marinated Tomatoes, Pickled Onions, Blue Cheese, Cabernet Buttermilk Dressing
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Ingredients
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Salad Components
Method
Preparation Instructions
- 1
Prepare the Candied Bacon
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the bacon slices on the sheet and sprinkle with brown sugar. Bake for 15-20 minutes, or until crispy. Remove from oven and let cool, then chop into bite-sized pieces.
- 2
Marinate the Tomatoes
Halve the cherry tomatoes and place them in a bowl. Add olive oil, salt, pepper, and a splash of balsamic vinegar. Toss to combine and let marinate for at least 15 minutes.
- 3
Pickle the Onions
Thinly slice the red onion and place it in a small bowl. Cover with vinegar and let sit for at least 15 minutes to pickle.
- 4
Assemble the Wedge
Cut the iceberg lettuce into quarters. Place each quarter on a plate. Top with marinated tomatoes, pickled onions, candied bacon, and blue cheese crumbles.
- 5
Prepare the Dressing
In a bowl, whisk together buttermilk, mayonnaise, red wine vinegar, Cabernet Sauvignon, salt, and pepper until smooth. Drizzle over the salad just before serving.
