You may not think you need a recipe for a lettuce wedge salad made with a hunk of iceberg and some blue cheese dressing but I came across a few tips that made it a little more special.
- Dice tomatoes, sprinkle with salt, and put it in a strainer.
- Dice red onion and place it in a bowl with a teaspoon of red wine vinegar.
- After the liquid has had time to drain from the tomatoes, mix them with the onion.
It’s my first attempt at cooking bacon in the oven and I’m skeptical about the grease spattering. I’m pleased to report that a half pound of bacon (6 slices) placed in the center of the oven produces only a small amount of grease spatter; not nearly as much as a skillet on the stovetop. The bacon is cooked on a foiled lined cookie sheet at 350 degrees for about 10 minutes. There’s no need to flip it. Remove it from the pan and de-grease with paper towels. Give it a few minutes to cool and then cut into small pieces for the salad.
Assembling the wedge at the table lets everyone build to taste. We set up the table with a good quality bottle of blue cheese dressing, gorgonzola, bacon pieces, the tomato and onion mixture, and fresh ground black pepper.
Another delectable main course salad to add to our summer repertoire!