Fully Loaded Wedge Salad
Serves 2 | 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Iceberg Lettuce Head
100 g
Bacon Strips
7 g
Chives
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
2 unit(s)
Tomato
1 unit(s)
Shallot
2 tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Sugar*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. 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 tomatoes to a small bowl, then season with salt and pepper. Peel, then finely chop shallots. Add shallots and 1 1/2 tbsp vinegar to another small bowl. Thinly slice chives. Peel outer leaves from lettuce, then discard. Remove stem then quarter lettuce, leaving each wedge intact.
Combine mayo, sour cream, half the chives, 1/4 tsp sugar and remaining vinegar in another small bowl. Season with salt and pepper, then stir to combine.
Drain shallots. Divide lettuce wedges between plates, then drizzle over chive dressing. (NOTE: Use remaining lettuce for a future creation!) Using your hands, crumble bacon pieces over top. Sprinkle tomatoes, shallots and remaining chives over top. Dig in with a knife and fork!