BLT Wedges

Name: BLT Wedges
Ingredients: 4 slices thick-cut bacon, diced; 3 tablespoons tomato paste; 2 tablespoons white wine vinegar; 2 tablespoons sour cream; 1 tablespoon minced shallot; 1 tablespoon chopped fresh tarragon; 1/2 teaspoon sugar; 1/3 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 head iceberg lettuce, cut into 6 wedges; 1 cup cherry tomatoes, quartered

11 ingredients

10 steps

Ingredients

4 slices thick-cut bacon, diced
3 tablespoons tomato paste
2 tablespoons white wine vinegar
2 tablespoons sour cream
1 tablespoon minced shallot
1 tablespoon chopped fresh tarragon
1/2 teaspoon sugar
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 head iceberg lettuce, cut into 6 wedges
1 cup cherry tomatoes, quartered

Directions

1

Cook the bacon in a skillet over medium heat until crisp, about 10 minutes.
2

Transfer with a slotted spoon to a paper towel-lined plate.
3

Reserve the drippings.
4

Make the dressing: Combine the tomato paste, vinegar, sour cream, shallot, tarragon, sugar and 1 tablespoon bacon drippings in a medium bowl; whisk well.
5

Add the olive oil in a slow stream, whisking until emulsified.
6

Whisk in 2 to 3 tablespoons water to make the dressing thin enough to drizzle.
7

Season with salt and pepper.
8

Arrange the iceberg wedges on a platter and drizzle with the dressing.
9

Top with the tomatoes and bacon.
10

Photograph by Jonny Valiant