Wedge Recipe

Inspired by Scholar

Time30m

Serves4

Iceberg, bacon, tomato relish, bleu cheese crumble, black pepper, bleu cheese dressing

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Ingredients

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1
Prepare the Iceberg Lettuce
Remove any wilted outer leaves from the iceberg lettuce. Cut the head into quarters, creating wedges. Rinse under cold water and gently pat dry with a clean kitchen towel.
2
Cook the Bacon
In a skillet over medium heat, cook the bacon slices until they are crispy, about 6-8 minutes. Flip halfway through for even cooking. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cool, crumble the bacon into bite-sized pieces.
3
Prepare the Tomato Relish
If you are using store-bought tomato relish, simply measure out 1 cup. If homemade, prepare it by combining chopped tomatoes, onions, garlic, vinegar, and spices. Let it sit for at least 30 minutes to meld flavors.

4
Assemble the Wedge Salad
On a large serving platter, arrange the iceberg wedges. Spoon the tomato relish generously over each wedge. Sprinkle the crumbled bacon evenly on top, followed by the bleu cheese crumble.
5
Dress and Season
Drizzle bleu cheese dressing over the assembled salad. Finish with a sprinkle of black pepper to taste.