Summary: Cool, crispy and the perfect antidote to hot, sticky weather, the Wedge is like a BLT knife-and-fork salad.
Ingredients:
- 1 large head iceberg lettuce
- Cherry or grape tomatoes (8-10 per person), cut in half if large
- 8 slices bacon, cooked crispy and chopped or broken into pieces
- 8 ounces blue cheese
- Vinaigrette dressing (optional)
Instructions:
- Wash iceberg lettuce by coring it, running water into the hollow core and turning it over to drain in your dish rack.
- Cut head of clean lettuce into quarters, keeping wedges intact. Place 1 wedge on each plate. Strew tomatoes, bacon and blue cheese on each plate prettily.
- Serve dressing separately, allowing each person to dress their wedge as they like, or not. I found that with all these flavors, I didn’t want any additional dressing, but this is a personal matter.
- Serves 4.
