Fully Loaded Wedge Salad
with Creamy Chive Dressing and Crumbled Bacon
This classic wedge salad is crisp and refreshing on a hot summers day and loaded with all your favourite toppings like crispy bacon, pickled shallot and a creamy chive dressing. Dig in with a knife and fork for a fun customizable bbq dinner side!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Iceberg Lettuce Head
100 g
Bacon Strips
7 g
Chives
1 unit(s)
Sour Cream
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Tomato
1 unit(s)
Shallot
2 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Fish, Milk, Mustard, Sesame, Soy, Wheat, Egg)
Not included in your delivery
Ā¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Arrange bacon strips in a single layer on a parchment-lined baking sheet.
- Roast bacon in the middle of the oven until crispy and cooked through, 8-12 min.**
- Transfer bacon to a paper towel-lined plate. Set aside to cool.
- Cut tomato into 1/2-inch pieces. Add tomato to a small bowl, then season with salt and pepper.
- Peel, then finely chop shallots. Add shallot and 1 1/2 tbsp white wine vinegar to another small bowl.
- Thinly slice chives.
- Peel outer leaves from iceberg, then discard. Remove stem, then quarter iceberg leaving each wedge intact.
- Combine mayonnaise, sour cream, half the chives, 1/4 tsp sugar and remaining vinegar in a small bowl. Season with salt and pepper, then stir to combine.
- Drain shallot.
- Divide one iceberg wedge per plate, then drizzle over chive dressing. (NOTE: Use remaining iceberg for a future creation!)
- Using your hands, crumble bacon pieces over top.
- Sprinkle tomatoes, shallot and remaining chives over top.
- Dig in with a knife and fork!
