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!
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.
Ingrédients
1 pièce(s)
Pomme de laitue iceberg
100 g
Tranches de bacon
7 g
Ciboulette
1 pièce(s)
Crème sure
(Contient Lait)
2 cs
Mayonnaise
(Contient Moutarde, Oeuf Peut contenir Crustacés, Soya, Oeuf, Blé, Gluten, Sésame, Lait, Poisson, Noix, Sulfites, Moutarde)
2 pièce(s)
Tomate
1 pièce(s)
Échalote
2 cs
Vinaigre de vin blanc
(Contient Sulfites Peut contenir Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Blé)
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
¼ cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
- 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!