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Categories:
wedges mustard red wine vinegar clove garlic olive oil sugar blue cheese kosher salt grape tomatoes bacon red onion
Viewed: 70 - Published at: 3 years agoIngredients
- 1 head iceberg lettuce, cut into 4 wedges
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1 teaspoon sugar
- 2 tablespoons blue cheese, crumbled
- Kosher salt and freshly ground black pepper
- 1/2 pint grape tomatoes
- 2 strips bacon, cooked until crispy and crumbled
- 1/4 cup finely diced red onion
Method
- Heat a grill or grill pan and place the lettuce wedges on a platter.
- Prepare the vinaigrette by briskly whisking together the Dijon, vinegar, and garlic.
- Drizzle in the olive oil while whisking to create an emulsion.
- Add the sugar and blue cheese, and whisk gently to mix.
- Season with salt and pepper to taste.
- Lightly oil the tomato slices, and season with salt and pepper.
- Grill until slightly charred on the outside and then transfer to the platter with the lettuce wedges.
- Pour the vinaigrette over the lettuce and tomato and top with bacon and red onion.
