1 head iceberg lettuce (cut into quarters)
8 slices thick cut bacon (center cut is best)
12 baby heirloom tomatoes (quartered)
2 tbsp pickled red onion (optional)
1 tbsp blue cheese crumbles for garnish
1. Place bacon on sheet pan then into cold oven. Set oven to 400° and cook until crispy (about 25 min) This method helps render out more of the fat. Reserve rendered fat in fridge for future uses (perfect for searing meats).
2. Dressing: Blend until smooth. You can also add 1 tbsp red wine vinegar if not using pickled red onions.
3. Place wedges on platter and top with dressing, bacon, tomatoes, onions and blue cheese.
1 head iceberg lettuce (cut into quarters)
8 slices thick cut bacon (center cut is best)
12 baby heirloom tomatoes (quartered)
2 tbsp pickled red onion (optional)
1 tbsp blue cheese crumbles for garnish
1. Place bacon on sheet pan then into cold oven. Set oven to 400° and cook until crispy (about 25 min) This method helps render out more of the fat. Reserve rendered fat in fridge for future uses (perfect for searing meats).
2. Dressing: Blend until smooth. You can also add 1 tbsp red wine vinegar if not using pickled red onions.
3. Place wedges on platter and top with dressing, bacon, tomatoes, onions and blue cheese.