Wedge Of Iceberg Lettuce Recipe
with Blue Cheese Dressing, Gorgonzola, Bacon, Cucumber, Grape Tomato, Red Onion, and Carrots.
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Iceberg Lettuce
Remove any wilted outer leaves from the iceberg lettuce. Cut the head of lettuce into quarters, making sure each wedge retains the core for stability.
- 2
Cook the Bacon
In a skillet over medium heat, cook the bacon slices until crispy. This should take about 6-8 minutes. Once cooked, place the bacon on paper towels to drain excess grease. Once cooled, crumble the bacon into small pieces.
- 3
Slice the Cucumber
Wash the cucumber and slice it into thin rounds or half-moons, depending on your preference.
- 4
Prepare the Grape Tomatoes
Rinse the grape tomatoes under cold water. Cut them in half, or leave them whole if preferred.
- 5
Slice the Red Onion
Peel the red onion and slice it thinly. If you prefer a milder taste, soak the slices in cold water for 10 minutes, then drain.
- 6
Shred the Carrot
Peel the carrot and then either grate it or cut it into thin julienne strips.
- 7
Assemble the Salad
On a large serving plate, place the iceberg lettuce wedges. Drizzle blue cheese dressing generously over each wedge. Top with crumbled gorgonzola cheese, crumbled bacon, sliced cucumbers, halved grape tomatoes, red onion slices, and shredded carrots.
- 8
Serve
Serve immediately, allowing guests to enjoy the fresh ingredients and flavors.