The Wedge Salad

This Wedge Salad delivers big flavor with bacon lardons and home-made blue cheese dressing.

Every once in a while I stumble upon a keto food with the perfect macros that I can’t imagine how I ever lived without. 

My wife and I were out to dinner at The Capitol Grill in Hartford several nights ago and ordered The Wedge Salad. I forgot just how good these can be when they are done right and this one was friken amazing! We don’t often go to high-end steak houses but this place is worth the trip just for the wedge salad.

We are big fans of salads at our home but usually go for the more nutritious lettuce varieties like, Kale, Spinach, Arugula or at least Romaine. In fact, I don’t think I’ve even purchased a head of iceberg lettuce in over 20 years!

It’s time for a change!

In this case, the iceberg in the wedge salad is just a crisp delivery system for the whole-fat yumminess of the blue cheese dressing and bacon lardons.

To do this dish justice be sure to chill down your salad plates and dressing and keep the wedge cold and crisp until right before serving. If you want to go crazy, chill a few salad forks too.

I can see how this classic wedge salad might even be a meal for some if you add some grilled salmon or chicken but the slab bacon is really all you will ever need. Sometimes, messing with perfection is not always a good idea!

The lardons also adds a nice additional level of crunch to the crisp lettuce so you get to hold the croutons – perfect!

The Wedge Salad

2018-02-17 02:08:04

Serves 4

A delicious classic wedge salad that is perfectly Keto

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

1986 calories

41 g

275 g

175 g

69 g

61 g

1396 g

5558 g

25 g

0 g

104 g

Nutrition Facts

Serving Size

1396g

Servings

4

Amount Per Serving

Calories 1986

Calories from Fat 1547

% Daily Value *

Total Fat 175g

269%

Saturated Fat 61g

304%

Trans Fat 0g

Polyunsaturated Fat 42g

Monounsaturated Fat 62g

Cholesterol 275mg

92%

Sodium 5558mg

232%

Total Carbohydrates 41g

14%

Dietary Fiber 12g

49%

Sugars 25g

Protein 69g

Vitamin A

144%

Vitamin C

89%

Calcium

103%

Iron

33%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 1 large head of Iceberg lettuce
2. 1 cup crumbled blue cheese, divided (reserve a 1/4 cup)
3. 1/2 cup sour cream - Full fat
4. 1/3 cup mayonnaise (olive oil - Hellmans)
5. 2 tablespoons olive oil
6. 1 tablespoon freshly squeezed lemon juice
7. 1 teaspoon red wine vinegar
8. 1 teaspoon Dijon mustard
9. 1 clove of garlic
10. 1 tablespoon chopped fresh chives
11. 1/2 pound smoked slab bacon
12. 1 large shallot, cut crosswise into 1/8-inch-thick rounds and separated into rings
13. 1 cup cherry or grape tomatoes, halved lengthwise
14. 1/2 teaspoon kosher salt
15. 1 teaspoon freshly ground black pepper

Instructions

1. Place 4 salad plates in the refrigerator to chill.
2. Mash garlic clove with salt with a chef knife against a cutting board to make a paste.
3. Mash 1/2 of the blue cheese with the back of a fork in a medium bowl until mostly smooth. Add the sour cream, mayonnaise, oil, lemon juice, vinegar, mustard, salt, garlic paste, chives, and black pepper, and mix thoroughly until completely combined.
4. Add half the remaining cheese and mix gently, leaving clumps of cheese here and there. Cover and refrigerate while you prepare the salad. Make at least 1/2 hour ahead of serving.
5. Cut smoked slab bacon into 1/8 inch cubes.
6. Cook the bacon in a single layer in a large frying pan over medium heat, turning occasionally, until crisp and deeply browned and most of the fat has rendered out. Transfer with tongs to the paper towel-lined plates; set aside.
7. Core the lettuce and cut it into quarters through where the core was. Place a wedge on each of the chilled salad plates. Divide the shallot rings and tomatoes evenly among the plates. Spoon about 3 tablespoons of the dressing over each wedge. Add the reserved slab bacon lardons evenly over the salads. Serve immediately.

Notes

1. The dressing can be made and stored in an airtight container in the refrigerator for up to 3 days.
2. Fresh crushed peppercorns are best

By Adam Levy

beta

calories

1986

fat

175g

protein

69g

carbs

41g

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