This chopped wedge salad was inspired by Trivoli Tavern in Chicago. They serve their wedge salad chopped, doused in the most delicious ranch dressing, and topped with Au Cheval’s famous bacon. It’s probably the best salad I’ve ever had.
Ingredients:
- 1 head iceberg lettuce, chopped
- 1 shallot, finely diced
- Hand full of fresh chives, chopped
- Hand full of fresh dill, chopped
- 2 eggs, hard boiled and quartered (optional)
- Gorgonzola cheese, crumbled
- 1/2 lb thick cut bacon, diced
- 2 tbsp honey or molasses
- 2 tbsp brown sugar
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1-2 cups ranch dressing
Method:
1. Coat the bacon in the honey/molasses, brown sugar, black pepper and cayenne pepper. Bake in the oven at 375°F for about 10 minutes or until caramelized.
2. In a large bowl, combine chopped iceberg, shallot, chives and dill.
3. Top with gorgonzola cheese, candied bacon, hard boiled eggs (optional), more fresh dill and chives.
4. Serve with plenty of ranch!!!!
