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Wedge Salad with Bacon and Feta Cream

PREP TIME
1h 25 min
YIELDS
4 - 5 servings

Crispy iceberg lettuce with pickled onions, bacon and a creamy feta dressing.

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Ingredients

8
slice 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 Sauce

2
ounce feta, crumbled
½
cup whole-milk Greek yogurt
2
tbsp olive oil
½
tsp paprika
Coarsely ground black pepper

Pickled Red Onions

1
cup warm water
½
cup apple cider vinegar
4 ½
tsp sugar
1
tsp kosher salt
1
large red onion, thinly sliced
Tabasco sauce
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Directions

Step 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.

Step 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.

Step 3

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).

Step 4

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.

Rate Recipe

My rating for Wedge Salad with Bacon and Feta Cream
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