Mini Iceberg Wedge Salads with Bacon Ribbons

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Ok, so this is more of a lifehack than a recipe, I think….but, whatever. I love (LOVE!) a good wedge salad and for the longest time, I have been trying to figure out how to make an hors d’oeuvre sized wedge (and no, I didn’t just make it easy on myself and look on Pinterest because that’s cheating, and I don’t have a Pinterest account anyway). The issue for me was always the bacon: How do I get the bacon to stay put?

The answer dawned on me as I was tying my shoes for a run. I should mention that I am probably one of the only people on Earth who actually thinks about tying her shoe while she ties her shoe because I am woefully awful at tying shoes. I still make the bunny-ears-configuration to tie them, and I will be happy when I get into my 80s and velcro is fashionable.

So, anyway, the answer: bacon ribbons. Let’s start there, shall we?

Bacon Ribbons

The Ingredients:

  • Bacon – As much as you like, but use a thick-cut, quality bacon.
  • Brown Sugar
  • Cayenne Pepper – This is optional but oh-so-good. Sweet and spicy, everyone!

Note: If you are using the ribbons for the wedge recipe, omit the brown sugar and cayenne.

The Tools:

  • Foil-Wrapped Baking Sheet
  • Long Bamboo Skewers – You can buy these at Williams-Sonoma or any other kitchen store.
  • Plate with Paper Towels

The Action:

  • Preheat your over to 425 degrees. (You can do 400 if you like, but I find that the higher temperature works a bit better.)
  • Grab a skewer and thread the bacon onto it like a ribbon candy. You should be able to fit three pieces of bacon on a skewer.
  • Place the bacon on the baking sheet with the fattiest side up.
  • Sprinkle with brown sugar and cayenne.
  • Bake until crisp…about 15 minutes or so…watch it.
  • Remove to a paper towel-covered plate and let the bacon drain a bit. Keep it standing the same way it baked.
  • When the bacon is cool, ease it off of the skewers.

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You can use the bacon ribbons in the wedge recipe below (omit the brown sugar and cayenne) , but these are versatile! I used one to garnish my Michelada in a previous post. These also make great eyebrows for funny-face pancakes (omit the cayenne, then, or your kids will never eat your food again).

Now, on to the wedgies…

Mini Iceberg Wedge Salads

You can probably get 20-24 minis out of a single head of lettuce.

The Ingredients:

  • One Head of Iceberg Lettuce
  • Package of Grape Tomatoes – 8-10oz
  • Bleu Cheese – Crumble it yourself…you can use any bleu that you like.
  • Bacon Ribbons
  • Red Onion – This is optional. I like them for color on the plate…
  • Bleu Cheese Dressing or Dip 
  • Freshly Cracked Black Pepper

The Tools:

  • Knife and Cutting Board
  • Scissors
  • Toothpicks
  • Serving Plate

The Action:

  • Cut the iceberg head in quarters. Wash and drain each quarter carefully. Pat dry.
  • Using you knife, cut mini triangular wedges from the head. You want a few layers on lettuce for each wedge.
  • Cut each bacon ribbon in half carefully with scissors. Trust me – it is too delicate for a knife. You will need one bacon ribbon for every two wedges.
  • Cut each grape tomato in half and scoop out the seeds.
  • Stuff each tomato half with bleu cheese. You will need one tomato for every two wedges.
  • Stack the wedges: Place a bacon ribbon on the wedge and add the stuffed tomato on top. Secure with a toothpick.
  • Place on your serving plate. Garnish with onion bits and black pepper. Add dressing or dip on the side.

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