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