Little Gem "wedgie Salad" Recipe

BREAKFAST FAVORITES

1. 1

   Cook the bacon until crisp

   Preheat the oven to 400F (200C). Line a rimmed baking sheet with parchment. Lay bacon slices in a single layer and bake for 12–15 minutes, or until crisp. Transfer to paper towels to drain and cool, then crumble or chop into bite-sized pieces.

2. 2

   Prepare the lettuce

   Gently rinse the little gem heads and pat dry. Remove any outer faded leaves. Cut each head into 4 wedge sections lengthwise, keeping the core intact so the wedges hold together.

3. 3

   Prepare the avocado

   Halve the avocado, remove the pit, and scoop the flesh. Dice or slice and toss with a light squeeze of lemon juice to prevent browning.

4. 4

   Prep the red onion

   Thinly slice the red onion. If desired, soak in cold water for 5 minutes to mellow sharpness, then drain and pat dry.

5. 5

   Make the buttermilk-herb dressing

   In a bowl, whisk together buttermilk and mayonnaise until smooth. Add lemon juice, garlic powder, salt, and pepper. Stir in the chopped chives, parsley, and dill. If using, whisk in minced garlic. Taste and adjust seasoning. The dressing should yield about 1 cup total; refrigerate until serving.

6. 6

   Assemble the Wedgie Salad

   On serving plates, arrange 2–4 little gem wedges per plate. Top with the crisp bacon crumbles, avocado pieces, and a few red onion slices. Serve with the buttermilk-herb dressing on the side in a small ramekin.

7. 7

   GF note and serving

   If gluten-free is requested, ensure the bacon is gluten-free and confirm all dressing ingredients are gluten-free. This dish is naturally gluten-free when prepared with GF bacon and ingredients. Serve immediately.