Ingredients

The following ingredients have 4 Servings
  • 2 shallots (sliced thin)
  • 1/3 cup vegetable oil
  • 1 head iceberg lettuce
  • 1 cup grape tomatoes (diced)
  • 1/2 cup finely diced red onion
  • 6 slices bacon (fried and crumbled)
  • 1/2 cup blue cheese dressing (see notes)
  • 4 tablespoons balsamic vinegar (optional)
  • blue cheese crumbles (optional4)

Instruction

  • Slice the shallots either crosswise into thin rings or lengthwise into thin strips. Add the shallots and vegetable oil to a skillet and place over medium heat. Use a spatula to stir the shallots until the slices are separated. Cook and stir for about 5 minutes until tender.
  • Reduce the heat to low and continue cooking and stirring a couple more minutes, until the shallots are golden brown. Watch carefully and do not burn! Remove the shallots with a slotted spoon to a paper towel lined plate and cool completely.
  • Rinse the head of lettuce and remove the outermost leaves. Cut the lettuce in halve through the core, then cut each half into two wedges. Trim the bottom core and place each wedge on a plate.
  • Drizzle each wedge with 2 tablespoons (or more) of the blue cheese dressing. Evenly sprinkle the diced tomatoes, red onion, and bacon over the dressing. If desired, drizzle 1 tablespoon balsamic vinegar over top.
  • Garnish each salad with a mound of crispy fried shallots. Add extra blue cheese crumbles, if desired.