Wedge Salads

Name: Wedge Salads
Ingredients: 1 pound thick-sliced bacon; 2 to 2 1/2 heads iceberg lettuce, quartered lengthwise (keep core), stems trimmed; Kosher salt and freshly ground pepper; 2 cups crumbled blue cheese, preferably Point Reyes Blue; 1 bunch finely chopped chives

5 ingredients

3 steps

Ingredients

1 pound thick-sliced bacon
2 to 2 1/2 heads iceberg lettuce, quartered lengthwise (keep core), stems trimmed
Kosher salt and freshly ground pepper
2 cups crumbled blue cheese, preferably Point Reyes Blue
1 bunch finely chopped chives

Directions

1

Separate bacon strips into stacks of 3 and firm up in freezer for 30 minutes to make them easier to cut; then cut into 1/2-in. dice. Cook diced bacon in a large frying pan over medium heat until brown and crisp, 10 to 15 minutes, stirring frequently. Strain bacon and set aside (reserve fat for another use).
2

Drizzle each iceberg wedge with 1 1/2 to 2 tbsp. vinaigrette, tipping to fill nooks and crannies. Season with salt and pepper. Drizzle each wedge with about 2 tbsp. blue cheese dressing, then top with several slivers of pickled onion, lots of blue cheese, and plenty of bacon. Finish with a sprinkle of chives.
3

Bacon, chilled, up to 4 days. Lettuce, blue cheese, and chives, prepped and chilled, 1 day.