Wedge Salad
A steakhouse staple featuring a crisp iceberg lettuce wedge topped with blue cheese dressing, crispy bacon, cherry tomatoes, and red onion. Dramatic and delicious.
Ingredients
- 1 head iceberg lettuce
- 1/2 cup blue cheese dressing
- 6 slices bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup crumbled blue cheese
- 2 tbsp fresh chives, chopped
- to taste black pepper
Instructions
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1
Cook 6 slices cooked and crumbled bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and crumble.
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2
Remove outer leaves from 1 head iceberg lettuce and cut the head into 4 equal wedges through the core.
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3
Place each iceberg wedge cut-side up on a chilled plate.
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4
Drizzle generously with 1/2 cup blue cheese dressing.
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5
Scatter 6 slices cooked and crumbled bacon, 1 cup halved cherry tomatoes, and 1/4 cup finely diced red onion over each wedge.
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6
Sprinkle with 1/4 cup crumbled blue cheese and 2 tbsp chopped fresh chives.
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7
Finish with black pepper and serve immediately.