Wedge Salad


Preparation info

  • Difficulty


  • Serves


Appears in

The Bacon Bible

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 tablespoons canola oil
  • 1 cup (240 ml) Bacon–Blue Cheese Ranch
  • 4 heads Little Gem lettuce (about 4 ounces/115 g each), leaves separated
  • 12 Tomato Confit halves
  • 12 ounces (340 g) blue cheese, such as Maytag blue or Cabrales, sliced into 12 wedges
  • 8 ounces (225 g) Fried Shallots


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 (120 ml) of the dressing, then add the lettuce leaves a few at a time and toss to coat with the dressing. Divide the lettuce among the plates over the bacon. Arrange the cheese wedges and tomatoes around the outside and place a handful of shallots on top and drizzle with the remaining dressing, if desired. Serve immediately.