Jul 14 2026
Restaurants›Rustic Goat›Flat Iron Wedge Salad Recipe

Flat Iron Wedge Salad Recipe

Inspired by Rustic Goat
Time50m
Serves4

Iceberg, roasted Campari tomatoes, Stilton, bacon, hard boiled egg, red wine vinaigrette, Stilton dressing, fried shallots & fresh herbs

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Ingredients

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Salad Base

Dressings

Toppings

Method

Preparation of Ingredients

  1. 1

    Roast the Tomatoes

    Preheat your oven to 400°F (200°C). Slice the Campari tomatoes in half and place them cut side up on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until they are soft and slightly caramelized.

  2. 2

    Cook the Bacon

    While the tomatoes are roasting, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and place on a paper towel to drain excess fat. Once cool, chop into bite-sized pieces.

  3. 3

    Hard Boil the Eggs

    Place the eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 9-12 minutes. Afterward, transfer the eggs to an ice bath to cool, then peel and slice.

  4. 4

    Prepare the Shallots

    Thinly slice the shallots and toss them in flour. Heat a small amount of oil in a frying pan over medium heat, then fry the shallots until golden brown and crispy. Remove and drain on paper towels. Season with salt and pepper.

Making the Dressings

  1. 5

    Prepare the Red Wine Vinaigrette

    In a bowl, whisk together red wine vinegar, olive oil, Dijon mustard, and honey until emulsified. Taste and adjust seasoning with salt and pepper.

  2. 6

    Make the Stilton Dressing

    In a separate bowl, mash the Stilton cheese with a fork. Stir in heavy cream until smooth. Adjust seasoning if necessary.

Assembling the Salad

  1. 7

    Assemble the Wedge Salad

    Cut the head of iceberg lettuce into quarters. Place each wedge on a plate. Top with roasted Campari tomatoes, crumbled Stilton cheese, chopped bacon, and sliced hard boiled eggs.

  2. 8

    Finish with Dressings and Herbs

    Drizzle the red wine vinaigrette and Stilton dressing over each wedge. Garnish with crispy fried shallots and freshly chopped herbs.

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