Open-Face Wedge Salad

Wedge salad.  Classic and timeless, and always spot-on.

It’s the steakhouse equivalent of a Brooks Brothers blue blazer, white on white Tretorns, and tortoise shell frames.  Except instead of serving it as a triangle of lettuce, I’ve fanned out the wedge for more surface area, so that all the goodness gets in between the leaves.  NOW, it’s a timeless classic with a  twist.  It just keeps getting better :)

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(WHAT YOU'LL NEED)

Depending on how big your head of lettuce is:  this serves 2, or 4 as a small salad

1 pint cherry tomatoes, halved lengthwise

1 head iceberg lettuce, washed and outer leaves/core removed -- chilled until ready to use

balsamic glaze

1 pound bacon, cooked and chopped into bite-sized pieces

blue cheese crumbles

blue cheese dressing (I use Marie's)

cracked pepper (optional)

NOTE: In the picture above, this is served alongside slices from a bone-in ribeye, but any grilled meat would be delicious

Cut lettuce into 2 or 4 portions.  Open and fan leaves a bit so that when you add the toppings, they fall in between.  Spoon blue cheese dressing over lettuce.  Then sprinkle with blue cheese crumbles, then tomatoes, then bacon.  Drizzle balsamic glaze lightly over all. Finish with cracked pepper.

Serve--