Fully Loaded Wedge Salad
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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!

Allergènes:
Oeuf
Moutarde

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation25 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

/ sert 2 personnes

1 pièce(s)

Pomme de laitue iceberg

100 g

Tranches de bacon

7 g

Ciboulette

1 pièce(s)

Crème sure

2 cs

Mayonnaise

(Contient Oeuf, Moutarde Peut contenir Sulfites, Blé, Moutarde, Crustacés, Poisson, Lait, Sésame, Soya)

2 pièce(s)

Tomate

1 pièce(s)

Échalote

2 cs

Vinaigre de vin blanc

(Peut contenir Soya, Sulfites, Blé, Oeuf, Poisson, Lait, Moutarde, Sésame)

Pas inclus dans votre livraison

0.13 cc

Poivre*

¼ cc

Sucre*

0.13 cc

Sel*

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Informations nutritionnelles

Énergie (kcal)370 kcal
Graisses32 g
dont saturés9 g
Glucides15 g
dont sucres9 g
Fibres4 g
Protéines8 g
Cholestérol45 mg
Sel580 mg
Gras Trans0.1 g
Potassium650 mg
Calcium75 mg
Fer1.8 mg

Ustensiles

Papier sulfurisé
Plaque de cuisson
Petit bol
Cuillères à mesurer

Instructions

1
  • 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.
2
  • 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.
3
  • 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.
4
  • 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!