For a refresh on the classic wedge salad, reach for cute little gem lettuces, fully loaded with crispy bacon, crumbled blue cheese, hard-boiled eggs, and creamy ranch.
What You Get
Yogurt ranch dressing
Little gem lettuces
Blue cheese crumbles
What You’ll Need
Red wine vinegar
Salt and freshly ground pepper
Makes 3 servings
25 minutes active
25 minutes total
Bring a pot of water to a simmer. Gently add 3 of the eggs and cook until hard-boiled, 11 minutes. Using a slotted spoon, transfer the eggs into a bowl of cold water. When the eggs are cool enough to handle, peel and chop.
Roughly chop the bacon ends. Warm a large sauté pan over medium-low heat. Add the bacon ends and fry until crispy, 5 minutes. Transfer the bacon to a plate lined with paper towels.
Meanwhile, thinly slice the shallot. In a small bowl, toss the shallot with 2 tablespoons red wine vinegar and a pinch of salt. In a separate bowl, thin out the yogurt ranch dressing by whisking in a splash of water.
Trim off the base of the little gems and cut them into wedges. Thinly slice half of the radishes, reserving the rest for another use.
Arrange the lettuce wedges on a platter or individual plates. Season with salt, drizzle with olive oil, and spoon the ranch dressing over the top. Sprinkle generously with the pickled shallots, bacon ends, hard-boiled eggs, blue cheese, and radishes. Season again with salt and pepper and serve.