Loaded Wedge Salad
Takes about 20 minutes
Makes 1 wedge salad
-what you need-
- Iceberg lettuce cut into 1/4
- Cooked crispy bacon, about 3-4 slices
- Hunk of good blue cheese
- Cherry tomatoes
- Fresh chives for garnish
Marinated Shallots
- 2 small shallots thinly sliced
- Olive oil, about 1/3 cup depending on jar size
- 1 Tbs Balsamic vinegar
- 1/4 tsp dried or fresh oregano
- Pinch of salt
Ranch Dressing Recipe – my best ranch dressing, click for how to make.
Salt and Pepper Fries
- 1 large russet cut into fries
- Few tablespoons of olive oil
- Salt & Pepper to taste
-what to do-
- To start make sure everything is super cold, your iceberg wedge, your tomatoes and your ranch. The colder the more quenching this salad is.
- Next make the quick marinated shallots. This is optional but really takes this wedge to next level. You can do this a day ahead or day of, just needs a little time to marinate. In a jar with a lid, preferably small, add your thinly sliced shallots, pinch of salt, oregano, balsamic then top with oil until all onions are covered. The seal tight and let sit at room temp until ready to eat.
- I served my wedge with salt and pepper fries, if you’re like me and want them on the side now’s the time to start those. It’s a large russet cut into fry shape, coated in olive oil, salt and pepper and air fried for 20 minutes until golden brown, shaking a few times through. That’s it!
- Now to assemble the wedge. Take your 1/4 cut iceberg wedge and place on a large plate.
- Top with crispy crumbled bacon, crumbled blue cheese, tomatoes, marinated onions, a heavy pour of ranch and garnish with chives.
- The amounts you choose here is all based on your heart.
- Serve with a side of fries and ENJOY!!!
Why did the wedge blush?
It saw the salad dressing.
the hungry crumb 