Chopped Iceberg Wedge

Last night I made pork chops with Worcestershire sauce, buttered corn, and this Chopped Iceberg Wedge salad for the family. I found this recipe in my Food Network Magazine, June 2010 issue (one of my many magazine subscriptions). The salad was a big hit and very easy to make. The recipe said it serves 4 people and I would definitely agree. There were basically 3 of us eating and we were all able to have seconds and thirds!

I modified the recipe by using pre-cooked bacon you heat in the microwave. During the week and with a toddler pulling on my pant leg, it’s less time consuming for me to make it this way instead. Not as tastey, but still good!

What you will need:

1 cup mayonnaise

1/4 cup ketchup

2 tablespoons horseradish

1 or 2 dashes Worcestershire sauce

Kosher salt

6 thick strips smoked bacon, cut into 1-inch pieces

1 head iceberg lettuce

6 cherry tomatoes, halved

4 scallions, thinly sliced

1/2 cup crumbled blue cheese

Freshly ground pepper

1 tablespoon chopped fresh parsley

Directions:

1. Make the dressing: Whisk the mayonnaise, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl until smooth.

2. Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper-towel-lined plate to drain.

3. Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions. Scatter the bacon and blue cheese over the salad; season with pepper and sprinkle with the parsley. Serve with more dressing on the side.

Tagged as: chopped iceberg wedge, Food Network