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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.

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My rating for Wedge Salad with Bacon and Feta Cream
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