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The Fully Loaded Iceberg Wedge Salad

Prep 10 min · Cook 10 min

An appetizingly crunchy and flavorful fully loaded iceberg wedge salad.

  • 2 small tomatoes, diced
  • 0.5 red onion, minced
  • white wine vinegar
  • kosher salt

Set a fine-mesh strainer over a bowl and add diced tomatoes. Sprinkle with salt and toss to combine. Soak onion in vinegar. Let tomatoes and onion stand while you prep the other ingredients

  • 4 oz (110 g) bacon, cut into 1/2-inch pieces
  • 1⁄2 cup (37 g) fresh bread crumbs
  • freshly ground black pepper

Cook bacon until crisped. Transfer to a plate to drain. You should have about 2 tablespoons rendered fat in the skillet. Cook bread crumbs until browned and crisp. Transfer to a plate to drain and season with salt and pepper.

  • 1 head iceberg lettuce, outer leaves discarded, cored and quartered
  • buttermilk blue cheese dressing
  • chives, minced

Arrange iceberg wedges on plates and spoon dressing over each. Drain quick-pickled onions and sprinkle all over salads, along with drained tomatoes, bacon, toasted bread crumbs, and chives. Serve.

Notes
  • The recipe may not need a full serving of buttermilk blue cheese dressing. Adjust the quantity as per your preference.

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daveseats.com/recipes/the-fully-loaded-iceberg-wedge-salad/

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