Crispy iceberg lettuce with pickled onions, bacon and a creamy feta dressing.
Directions for: Wedge Salad with Bacon and Feta Cream
Ingredients
8 slices bacon
1 head iceberg lettuce, cut into 6 wedges
Chunky Feta Cream Sauce, recipe follows
2 medium tomatoes, diced
Pickled Red Onions, recipe follows
Coarsely ground black pepper
Chunky Feta Cream Sauce2 oz feta, crumbled
cup whole-milk Greek yogurt
2 Tbsp olive oil
tsp paprika
Coarsely ground black pepper
Pickled Red Onions1 cup warm water
cup apple cider vinegar
4 tsp sugar
1 tsp kosher salt
1 large red onion, thinly sliced
Tabasco sauce
Directions
1. Add the bacon to a large saute pan, turn the heat to medium and cook, flipping after 5 minutes, until the bacon is crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. When cool enough to handle, chop into small pieces.
2. Arrange the lettuce wedges on a platter. Top with the Chunky Feta Cream Sauce, bacon, tomatoes and Pickled Red Onions. Season with coarsely ground black pepper.
Chunky Feta Cream Sauce1. In a high-speed blender, combine the feta, yogurt, olive oil, paprika and a few turns of pepper and blend until very smooth. Taste and adjust the seasoning if desired. Cover and refrigerate until ready to use (this can be made a day or two in advance).
Pickled Red Onions1. Whisk together the water, vinegar, sugar and salt in a bowl. Add the onion, cover and let sit at room temperature for an hour or in the refrigerator overnight. Add tabasco sauce to taste.
See more: Appetizer, Bacon, Cheese, Salad, Vegetables