Wedge Salad Recipe

Inspired by The Bistro

Time30m

Serves2

bacon, eggs, red onion, recommended bleu cheese dressing & crumbles

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Ingredients

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1
Prepare the Lettuce
Remove any wilted outer leaves from the iceberg lettuce. Cut the head into quarters to form wedges. Rinse under cold water and pat dry with paper towels.
2
Cook the Bacon
In a skillet over medium heat, cook the bacon slices until crispy, about 6-8 minutes. Turn occasionally for even cooking. Once done, transfer to a paper towel-lined plate to drain excess fat.
3
Prepare the Hard-Boiled Eggs
In a small pot, place eggs and cover them with water. Bring to a boil and then cover with a lid, removing from heat. Let sit for 9-12 minutes, then transfer eggs to an ice bath to cool before peeling.
4
Slice the Red Onion
Peel the red onion and slice it thinly into rings. If desired, soak in cold water for 10 minutes to mellow the flavor.

5
Assemble the Salad
On a large serving plate or individual plates, place the lettuce wedges. Drizzle bleu cheese dressing generously over each wedge.
6
Add Toppings
Crumble the cooked bacon over the wedges. Slice the hard-boiled eggs into quarters and place them on top. Scatter the sliced red onion and sprinkle bleu cheese crumbles over the salad.
7
Serve
Serve immediately as a refreshing salad appetizer or side dish. Enjoy!