Wedge Salad

Name: Wedge Salad
Yield: Serves 4
Ingredients: 2 tablespoons canola oil; 8 ounces (225 g) Fried Shallots; 4 heads Little Gem lettuce (about 4 ounces/115 g each), leaves separated; 12 ounces (340 g) blue cheese, such as Maytag blue or Cabrales, sliced into 12 wedges; 1 cup (240 ml) Bacon–Blue Cheese Ranch; 12 ounces (340 g) Bacon Confit, cut into 8 slices 3 inches (7.5 cm) long by ½ inch (12 mm) thick; 12 Tomato Confit halves

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

Come summer, my staff demands meals that are satisfying, but still light and refreshing. Basically they want to eat at BarBacon and still wear a bathing suit. No dish delivers better on this than our wedge salad, an old-school creation that is all about simplicity.

Ingredients

12 ounces (340 g) Bacon Confit, cut into 8 slices 3 inches (7.5 cm) long by ½ inch (12 mm) thick
2

Gluten-free
Summer

Method

Heat a grill pan, cast-iron pan, or nonstick pan over medium heat. Brush the bacon on both sides with the oil and grill or cook until golden brown on both sides and just heated through, about 8 minutes. Place two pieces of the bacon crisscrossed on each of four large dinner plates.

In a large bowl, put ½ cup