Classic Wedge Salad
, 20 min, Serves 6
Iceberg wedges topped with crispy bacon, fried shallots, blue cheese dressing, and fresh garnishes.
| prepLine two plates with paper towels | |||
| 1 medium head iceberg lettuce | Cut lettuce into 6 wedges, arrange on platter | Drizzle dressing over wedges | Top with tomatoes, chives, bacon, shallots, pepper & cheese |
| 240 ml blue cheese dressing | |||
| 225 g cherry tomatoes, halved | |||
| 225 g thick-cut bacon, chopped | Cook bacon 8 min until crisp, drain | ||
| 10 g minced fresh chives | |||
| 120 ml vegetable oil (for frying) | Heat oil, fry shallots 5 min until golden, drain | ||
| 2 medium shallots, thinly sliced | |||
| ¼ tsp sea salt | |||
| 55 g blue cheese, crumbled (optional) | |||
| Freshly cracked black pepper | |||
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