Chopped Iceberg Wedge (Food Network Magazine)

Recipe courtesy of The Mermaid Oyster Bar for Food Network Magazine
Photo by Kimberly D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    cup mayonnaise

  • 1/4

    cup ketchup

  • 2

    tablespoons horseradish

  • 1

    or 2 dashes Worcestershire sauce

  • Kosher salt

  • 6

    thick strips smoked bacon, cut into 1-inch pieces

  • 1

    head iceberg lettuce

  • 6

    cherry tomatoes, halved

  • 4

    scallions, thinly sliced

  • 1/2

    cup crumbled blue cheese

  • Freshly ground pepper

  • 1

    tablespoon chopped fresh parsley

Directions

Make the dressing: Whisk the mayonnaise, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl until smooth. Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper-towel-lined plate to drain. Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions. Scatter the bacon and blue cheese over the salad; season with pepper and sprinkle with the parsley. Serve with more dressing on the side.

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