Wedge Salad With Swicy Bacon and Blue Cheese Vinaigrette

Back to recipe

Ingredients

For the blue cheese vinaigrette:

  • 1 tablespoon minced garlic
  • 1 teaspoon P.S. Flavor!™ Creole Kitchen or Creole seasoning of choice
  • 1 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 cup extra-virgin olive oil
  • 6 ounces small-crumble blue cheese
  • 3-5 sprigs fresh basil, chopped (about 1/4 cup)

For the swicy bacon:

  • 1 pound thick-sliced bacon, cold not room temperature
  • 1/4 cup Sugar In The Raw®
  • 2 tablespoons P.S. Flavor!™ Creole Kitchen or kosher salt and black pepper

For the salad:

  • 2 small (1-pound) iceberg or butter lettuce heads, outer leaves removed, each head cut through core into 6 wedges
  • 1 1/2 cups blue cheese vinaigrette
  • 2 English cucumbers, thinly sliced (about 1 1/2 cups)
  • 6 medium radishes, thinly sliced (about 1 cup)
  • 6 Campari tomatoes, halved and roasted
  • 6 slices swicy bacon, each slice cut into 6 pieces
  • Fresh basil leaves, to garnish
  • Salt and pepper, to taste

Directions

Make the vinaigrette:

  1. In a blender or food processor, puree the garlic, seasoning, vinegar, mustard and honey. Slowly drizzle in oil.
  2. Transfer the dressing to a bowl. Stir in crumbled blue cheese and basil. 

Make the swicy bacon:

  1. Preheat oven to 350 F.
  2. Place cold bacon on a parchment paper-lined sheet tray.
  3. Combine sugar and spice
  4. Coat top of bacon with half of the spice mix, evenly covering all surfaces. Flip and coat with remaining sugar and spice evenly on bacon. Ensure bacon is fully coated “coast to coast.”
  5. Roast bacon approximately 10 minutes. Remove from oven and drain excess fat into a disposable container.
  6. Flip bacon and return to oven, roast another 8-10 minutes.
  7. Cook until deep red-brown color. The tips will be almost dark and crisp.
  8. Remove pan from oven. Pour excess fat into a disposable container. 
  9. Transfer hot bacon to a fresh parchment paper-lined tray, single layer.
  10.  Allow to cool and crisp.

Make the salad:

  1. Arrange lettuce wedges on one or two serving platters. Spoon 1 cup vinaigrette evenly over cut sides of wedges. Top with cucumbers, radishes, tomatoes and swicy bacon.
  2. Garnish with fresh basil. Add salt and pepper to taste. Serve with remaining dressing.

https://www.cutco.com/learn/wedge-salad-with-swicy-bacon-blue-cheese-vinaigrette