Chopped Iceberg Wedge (Food Network Magazine)

By KDCooks

Recipe courtesy of The Mermaid Oyster Bar for Food Network Magazine

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

Preparation

Step 1

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.