Wedge Salad with Candied Bacon and Buttermilk Bleu Cheese!
Recipe type: Salad / Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
A big salad with candied bacon and tangy dressing that works well as an entree.
  • For the salad:
  • 1/2 head iceberg lettuce.
  • 1 large tomato.
  • 1/4 cup crumbled blue cheese.
  • 1/2 cup chopped red onion.
  • Croutons. (I used store-bought, but if you wish to make your own, go for it!)
  • Chives.
  • For the bleu cheese dressing:
  • 1/2 cup crumbled blue cheese, softened.
  • 1/4 cup mayonnaise.
  • 1/4 cup sour cream.
  • 1 tablespoon lemon juice.
  • 3 tablespoons buttermilk.
  • 1/3 cup chopped chives.
  • 1/2 teaspoon sea salt.
  • 1 1/2 teaspoons black pepper.
  • For the bacon:
  • 6 strips thick cut bacon.
  • 1/4 cup packed brown sugar.
  1. Bacon:
  2. Preheat oven to 400 degrees.
  3. Spread the bacon strips on a baking sheet. Bake the bacon in the oven for 15 minutes. Remove from the oven and sprinkle the brown sugar liberally over the hot bacon, and place back in the oven for 5 to 10 minutes more, or until the sugar has “candied”.
  4. Allow to cool before chopping into 1/2 inch wide strips.
  5. Dressing:
  6. Whisk all ingredients together until mixture is well-combined.
  7. Assemble:
  8. Cut the lettuce into two equal wedges and place on two plates.
  9. Pour enough dressing over the lettuce to get good coverage.
  10. Cut the tomato into wedges and distribute evenly between the two plates. Sprinkle additional bleu cheese over this and add the chopped onion, bacon and croutons. Garnish with chives and serve.
Recipe by The Bacon Hunter at