Blt Iceberg Wedge Recipe
crumbled blue cheese, tomato, red onion, applewood-smoked bacon with your choice of housemade dressing
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Ingredients
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Wedge & Produce
Bacon
Cheese & Garnish
Dressing (Housemade - choose one)
Method
Prepare Produce
- 1
Quarter lettuce
Remove any wilted outer leaves from the iceberg heads. Rinse each head under cold water and pat dry thoroughly with paper towels. Cut each head into 4 equal wedges through the core so the core holds each wedge together. Keep wedges cold on a tray in the refrigerator until ready to assemble.
- 2
Slice tomatoes
Core and slice the roma tomatoes into 1/4-inch thick wedges or quarters. If tomatoes are large, cut into bite-size pieces suitable for tucking on top of the wedge.
- 3
Cook Bacon
- 4
Pan-fry for crispness
Place a large skillet over medium heat. Add the applewood-smoked bacon strips in a single layer (work in batches if needed). Cook 3–4 minutes per side, turning occasionally, until evenly browned and crisp but not burnt. Transfer cooked bacon to a paper towel-lined plate to drain and cool. Once cooled, stack and chop into 1/2-inch pieces or break into crumbles by hand.
- 5
Alternative oven method
Preheat oven to 400°F (200°C). Lay bacon on a foil-lined baking sheet with a wire rack. Bake 12–18 minutes until crisp. Drain on paper towels and chop into 1/2-inch pieces.
Assembly & Finish
- 6
Place wedge
Set one chilled iceberg wedge on each salad plate with the cut side facing down so it sits stable.
- 7
Top the wedge
Distribute tomato pieces evenly over the top and around each wedge. Scatter thin red onion slices across the wedge and plate. Sprinkle chopped or crumbled bacon pieces evenly over and around each wedge.
- 8
Add cheese and dressing
Crumble blue cheese over each wedge, aiming for an even coverage. Drizzle 2 to 3 tablespoons of your chosen housemade dressing (buttermilk ranch or blue cheese dressing) over each wedge. For a more dressed salad, serve extra dressing on the side.
- 9
Season and garnish
Finish with a light pinch of coarse sea salt and freshly ground black pepper to taste. Sprinkle chopped chives if using. Serve immediately so the wedge stays crisp.
