Wedge Salad

Happy Halloween everybody!  In this night that is a ode to candy, I thought it would be nice to make a big salad for our dinner to offset all the junk food.

This is basically food porn to me. I have to ration out our bacon into different portions and freeze the bulk of it. If I didn't, I would find a reason to cook some every night of the week. And I know my physician wouldn't approve of that kind of damage to my cholesterol.  So I wrap several slices together in aluminum foil and toss them into the freezer. It also works well if you want to slice them into little bacon bit pieces. When the bacon is semi-frozen it is much easier to slice.

I crisped up a few slices and blotted them with a paper towel to remove some of the grease.

We had these really bright cherry tomatoes to use.

The classic wedge salad uses iceberg lettuce, but I bought hearts of romaine because I think there is a little more flavor than iceberg. I cut it lengthwise down the middle and then topped it with blue cheese dressing, cherry tomatoes, green onions, and bacon.

There is a reason this dish has been on restaurant menus for decades. It has about everything you could ask for in a dish. There is a great texture from the crisp lettuce and crunchy little bacon bits.  Then you get acidity and sweetness from the tomatoes, and a great tangy zip from the blue cheese. Sweet, salty, tangy, crunchy, ...what more could you want?  Plus, there is something so gratifying about needing a steak knife to cut into your salad.

Now excuse me while I indulge myself on near-lethal amounts of sugar.