Wedge Salad with Candied Bacon
This Wedge Salad with Candied Bacon is the best!!! Lots of bacon (candied, to boot), lots of dressing and an extra dose of vinaigrette on the crunchy lettuce!
To make sure that there’s flavor in every bite, the iceberg lettuce wedges are brushed with a vinaigrette that is then incorporated into a dressing by whisking in tangy Gorgonzola Dolce cheese, sour cream and mayo.
Juicy tomatoes and quick-candied bacon are added to the top of the wedges so that every mouthful is a crazy explosion!
Begin by whisking together a vinaigrette of olive oil, Champagne vinegar, garlic, salt sugar and pepper together. Set aside 1/4 cup of it and then whisk cheese, mayo, sour cream and chives into the remaining vinaigrette. Set it aside.
Place the iceberg wedges on a large platter and brush with the reserved 1/4 cup of vinaigrette. Set aside to let the lettuce marinate in the vinaigrette.
To make the candied bacon, cook the strips in a skillet until crisp, about 8 minutes. Sprinkle one side with brown sugar, flip it and cook for a minute. Sprinkle more brown sugar on the bacon and flip the bacon. Cook another minute.
Add the Champagne vinegar to the skillet and let it reduce until almost evaporated. This will only take about 30 seconds. Transfer the bacon to a wire rack.
Spoon the gorgonzola dressing over the iceberg wedges. Snap the bacon slices in half and place one half over each wedge. Sprinkle tomatoes over. Nestle a slice of cheese on top of each wedge, top with chives and sprinkle with freshly ground pepper. Ready to serve!
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Wedge Salad with Candied Bacon
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
Dressing:
- 1/3 cup extra-virgin olive oil
- 1/3 cup Champagne vinegar
- 1 large garlic clove, grated (about 3/4 tsp)
- 1 & 1/2 tsp kosher salt
- 1 & 1/2 tsp granulated sugar
- 1/2 tsp black pepper, plus more to taste
- 2 & 3/4 ounces Gorgonzola dolce cheese, crumbled (1/2 cup)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp chopped fresh chives, plus more for garnish
Salad:
- 1 (1 & 1/2-pound) head iceberg lettuce, outer leaves removed, cut through core into 8 wedges
- 4 slices thick-cut center-cut bacon
- 2 tbsp light brown sugar, divided
- 1 tbsp Champagne vinegar
- 1/2 cup halved cherry tomatoes
- 4 (3/4-ounce) slices Gorgonzola dolce cheese, halved
Instructions
Make the Dressing:
Whisk together oil, vinegar, garlic, salt, granulated sugar, and pepper in a medium bowl. Set aside 1/4 cup vinaigrette in a small bowl. Whisk cheese, mayonnaise, sour cream, and chives into remaining vinaigrette (about 1/2 cup); set aside.
Make the Salad:
Place iceberg wedges on a large platter. Brush cut sides of wedges liberally with reserved 1/4 cup vinaigrette. Set aside to marinate in dressing.
Cook bacon in a large nonstick skillet over medium, flipping occasionally, until rendered and almost crisp, about 8 minutes. Sprinkle one side of bacon slices with 1 tablespoon brown sugar; flip and cook 1 minute. Sprinkle with remaining 1 tablespoon brown sugar; flip and cook 1 minute more. Add vinegar, and let reduce until almost evaporated, about 30 seconds. Transfer bacon to a wire rack set inside a rimmed baking sheet; let stand 5 minutes.
Spoon Gorgonzola dressing over iceberg wedges on platter. Snap bacon slices in half; place one half over each iceberg wedge. Sprinkle wedges evenly with tomatoes. Nestle a slice of cheese on top of each wedge. Garnish with additional chives. Sprinkle with pepper to taste; serve immediately.
Recipe adapted from Food & Wine
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