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Prep time
30 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
I’m thrilled to present another dish that utilizes my Ultimate Blue Cheese recipe. The Wedge Salad is a perfect steakhouse classic that is simple enough to make at home. I try to keep mine pretty standard, but I do call for baby iceberg lettuce and a quick marinade for the cherry tomatoes and red onion. Utilizing smaller wedges gives it a far better ratio of toppings to lettuce, and dressing the tomatoes in advance makes them all the more juicy.
—Noah Tanen
Ingredients
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4
slices of bacon
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6 ounces
cherry tomatoes, quartered
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1/4
of a red onion, thinly sliced
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2 tablespoons
olive oil
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1 tablespoon
white wine vinegar
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1 tablespoon
chives
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Salt and pepper to taste
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Two heads baby iceberg lettuce, each cut into 6 wedges
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1 cup
Blue Cheese Dressing (https://food52.com/recipes...)
Directions
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Place a large skillet over medium heat. Add in the bacon slices and let cook, turning often, until evenly browned and crispy. Remove from the pan and let drain on a wire rack or paper towels. Once cool, chop into fine crumbles and set aside.
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Add the quartered cherry tomatoes to a bowl, followed by the sliced red onion, olive oil, white wine vinegar, and chives. Add salt and pepper to taste, and mix to combine. Let sit for at least 10 minutes, and up to an hour, before using.
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Arrange the sliced iceberg lettuce wedges onto a serving platter, and top each with blue cheese dressing (recipe in Author’s note). Spoon over the marinated tomato and onion mixture followed by the chopped bacon. Serve immediately.
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