Ultimate Iceberg Wedge Salad
This recipe for the ULTIMATE Iceberg Wedge Salad will blow your mind with homemade blue cheese dressing, bacon bits, shallots and butter drunk walnuts. Delicious.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 4 Servings
- 1 Head Iceberg Lettuce
- 1 Pint Cherry Tomatoes quartered or halved.
- 1 Shallot peeled and sliced very thin
- 1/4 Cup Blue Cheese Crumbles preferably Maytag
- 1 TBSP Butter
- 1/2 Cup Walnuts chopped
- 1 Pinch Kosher Salt
- 4 Strips Oven Cooked Bacon chopped fine
- 1 Recipe Homemade Blue Cheese Dressing
Homemade Blue Cheese Dressing
For the Butter Drunk Walnuts
Add the walnuts to a pan over medium-high heat. Toast for a minute or two. When the become fragrant, it's time to add in the butter and pinch of salt.
Let the butter melt and then stir occasionally until the butter browns. If the pan starts to smoke, remove from the heat immediately and allow to cool, stirring constantly.
Set aside to cool.
For the Iceberg Wedge Salad
Core the lettuce head (suggestion on how to do this easily listed above in the post), and slice in half, then into wedges.
Add each wedge to a plate. Add the tomatoes to each plate.
Cover the wedges with some blue cheese dressing. The dressing acts as the glue to keep the toppings stuck to the salad. Top with the walnuts, shallots, chopped bacon and crumbed blue cheese.
Admire your work and dig in. Happy eating!