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Petite iceberg wedge salad with sliced tomatoes, radishes, and bacon on a white round table on a white background.

Petite Iceberg Wedge Salad

candied bacon, tomatoes, point reyes original blue

STARS

Give the steakhouse classic an update by crumbling "bacon candy" on wedges of crunchy iceberg lettuce with cucumbers and radishes for even more crunch and cherry tomatoes for bright tart-sweetness.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  10 minutes
Ingredients

Dressing

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons blue cheese
  • 2 tablespoons cream cheese
  • 2 tablespoons buttermilk
  • 1 lemon, juiced
  • ¼ cup minced parsley
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Salad

  • 2 tablespoons brown sugar
  • ½ teaspoon cayenne pepper
  • 8 slices bacon
  • 1 heads iceberg lettuce, quartered
  • 2 cups cherry tomatoes, halved
  • 4 radishes, sliced thinly
  • 1 large Persian cucumber, sliced into ¼-inch rounds
  • ½ crumbled blue cheese
Directions
1
Blend the dressing ingredients until smooth and season to taste.
2
On a plate, combine the brown sugar and cayenne. Dredge the bacon in the sugar mixture, coating both sides thoroughly. 
3
Heat a skillet over medium heat and add the bacon. Cook for 5-8 minutes, flipping once, until crisp. Transfer to a paper towel-lined plate to cool. Crumble the cooled bacon or roughly chop.
4
Place an iceberg wedge on each plate. Top with tomatoes, radishes, cucumbers, candied bacon, dressing and crumbled blue cheese. 

Petite Iceberg Wedge Salad

candied bacon, tomatoes, point reyes original blue

STARS

Give the steakhouse classic an update by crumbling "bacon candy" on wedges of crunchy iceberg lettuce with cucumbers and radishes for even more crunch and cherry tomatoes for bright tart-sweetness.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  10 minutes
Servings:  4

Ingredients

Dressing

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons blue cheese
  • 2 tablespoons cream cheese
  • 2 tablespoons buttermilk
  • 1 lemon, juiced
  • ¼ cup minced parsley
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Salad

  • 2 tablespoons brown sugar
  • ½ teaspoon cayenne pepper
  • 8 slices bacon
  • 1 heads iceberg lettuce, quartered
  • 2 cups cherry tomatoes, halved
  • 4 radishes, sliced thinly
  • 1 large Persian cucumber, sliced into ¼-inch rounds
  • ½ crumbled blue cheese

Directions

1
Blend the dressing ingredients until smooth and season to taste.
2
On a plate, combine the brown sugar and cayenne. Dredge the bacon in the sugar mixture, coating both sides thoroughly. 
3
Heat a skillet over medium heat and add the bacon. Cook for 5-8 minutes, flipping once, until crisp. Transfer to a paper towel-lined plate to cool. Crumble the cooled bacon or roughly chop.
4
Place an iceberg wedge on each plate. Top with tomatoes, radishes, cucumbers, candied bacon, dressing and crumbled blue cheese. 
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