Ingredients

The following ingredients have 4 Servings
  • 4 slices bacon
  • 1 large head of iceberg lettuce
  • 1 cup blue cheese dressing
  • 1 oz crumbled blue cheese
  • Sliced cherry tomatoes, sliced radishes, green onions, for topping
  • Fleur de sel and freshly ground pepper, to taste

Instruction

  • Chop the bacon. Place in a medium skillet and cook until crisp. Remove to a paper towel lined plate with a slotted spoon.
  • Remove any wilted or brown leaves from the head of lettuce. Place the head on a cutting board and cut it in half, through the core. Place each half flat side down and cut into half, again through the core, creating 4 wedges. Take each wedge and cut the core out on a diagonal. Rinse gently under running water, then shake off or wipe down any excess water.
  • Place each wedge on a plate, cut side up.
  • Top each with 1/4 cup of the blue cheese dressing, then sprinkle on the cooked bacon. Divide the blue cheese, cherry tomatoes, radishes and green onions. Sprinkle each with fleur de sel and pepper.
  • Serve immediately.