Wedge Salad

also called wedge salad · iceberg wedge · blue cheese wedge · steakhouse wedge · lettuce wedge · quarter wedge

The table

1 head(cored, chilled hard for an hour)iceberg lettucequarter through the corespoon over
4 slices(cut in 1/2-in lardons)thick-cut baconrender 10 min
1 large(sliced in thin rings)shallotpickle 20 min
1/4 cup(60 mL)red wine vinegar
1 tspsugar
1/2 tspkosher salt
3/4 cup(180 mL; cold, from the drawer)blue cheese dressing
2 oz(60 g; crumbled)blue cheese
2 Tbs(sliced thin)chives
1/2 tspblack pepper
Poured and never tossed. A wedge that has sat dressed is a bowl of cold soup with a lettuce in it
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1quarter through the core

2render 10 min

3pickle 20 min

4spoon over

goes in with what steps 1, 2 and 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 20 min2 of 4 steps give no time
Needs you
about 10 min
If you get it wrong
Narrow — the wedge has to be cold enough to sweat, and a head left out on the bench never gets there again inside the hour

  1. render 10 min

    10 minneeds you(we think)from the start

  2. pickle 20 min

    20 minwalk awayfrom the start

  3. quarter through the core

    not timedfrom the start

  4. spoon over

    not timed20 min in

You'll need skillet

Goes with

See how it is written
>> title: Wedge Salad
>> category: Salads
>> tags: iceberg, bacon, blue cheese, steakhouse, no-cook
>> counters: The Bowl Shop
>> aka: wedge salad, iceberg wedge, blue cheese wedge, steakhouse wedge, lettuce wedge, quarter wedge
>> pairs-with: blue-cheese-dressing, ranch-dressing
>> servings: 4
>> time: 35 min
>> slack: narrow — the wedge has to be cold enough to sweat, and a head left out on the bench never gets there again inside the hour

>> step: render 10 min
Render @thick-cut bacon{4%slices}(cut in 1/2-in lardons) in a cold #skillet{} over medium heat for ~render{10%min}, until the fat is gone out of them and the pieces rattle.

>> step: pickle 20 min
Pickle @shallot{1%large}(sliced in thin rings) in @red wine vinegar{1/4%cup}(60 mL) with @sugar{1%tsp} and @kosher salt{1/2%tsp} for ~stand{20%min}.

>> step: quarter through the core
Quarter @iceberg lettuce{1%head}(cored, chilled hard for an hour) straight down through the stem so each quarter holds together.

>> step: spoon over
Spoon @blue cheese dressing{3/4%cup}(180 mL; cold, from the drawer) over @&(~1)wedges{} and scatter @&(~3)rendered lardons{}, @&(~2)pickled shallots{}, @blue cheese{2%oz}(60 g; crumbled), @chives{2%Tbs}(sliced thin) and @black pepper{1/2%tsp} across them.

Poured and never tossed. A wedge that has sat dressed is a bowl of cold soup with a lettuce in it.