I’ll say it again,
? I DON’T CARE WHAT ANYONE SAYS, I LOVE A WEDGE SALAD.
That’s right. A big old hunk of iceberg smothered in blue cheese dressing. It’s a classic for a reason – crunchy iceberg lettuce, creamy dressing, crispy bacon pieces sprinkled on top. Bonus points if it’s served with a steak knife stabbed into it.
Yield: 4 salads
1 head iceberg lettuce
½ red onion, thinly sliced (pickle the other half)
8 slices of bacon, cooked and crumbled. (I like to cook it in the oven, see below)
½ cup cherry tomatoes, cut in quarters
¼ blue cheese, crumbled
Salt and pepper
Blue Cheese Dressing
Balsamic vinegar for drizzling
1) Cook your bacon. Tip – cook it in the oven and you don’t have to wash a pan.
2) While the bacon is cooking, cut up all your veg. Cut the head of iceberg in half, than each half in half. Remove the core. Slice the red onion as thin as possible. Cut your cherry tomatoes in half or in quarters. Crumble up your blue cheese.
Once the bacon is cooked, cooled, and crumbled, assemble your salad. Add as many or as few toppings as you like.
AND THATS IT. Another reason I love wedge salads, they’re stupid easy. Enjoy!