Wedge Salad

Preparation info
  • Serves


    • Difficulty


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.


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


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