Crispy iceberg lettuce wedge dressed in creamy French Roquefort made from sheep's milk and topped with smoked pastured bacon and pomegranate seeds.
Crunchy wedge salad with Roquefort dressing, bacon, pomegranate and love – that's what this dish is about. You can serve this for lunch or your most elegant holiday affair. Read on to see how it's made.
There's only one blue cheese that can be called Roquefort. It has to come from sheep's milk in the South of France, and it has to be aged in the natural Combalou caves of Roquefort-sur-Soulzon.
I know what you're thinking! Blue cheese from a sheep? EWE! Trust me, it's the best! And when Roquefort sits atop a crisp cut wedge of iceberg lettuce sprinkled with smoky pastured bacon, red onion, and juicy pomegranate arils, you've got yourself a showstopper first course.
Let's start with the lettuce. I've said it once, and I'll say it again. Iceberg is the most underrated lettuce out there. There isn't another lettuce that crunches quite like it. And it is so hydrating because it's 96% water. Because it grows in a big round, tight head, iceberg is ideal for an elegant wedge salad – the kind of salad you eat upright, with a knife and fork. Just be sure to buy organic to avoid ingesting pesticides.
Let's make this delicious salad!
The Recipe
Makes four salads
LFG Roquefort Wedge Salad
1 Head Organic Iceberg Lettuce (washed, drained and cut into four wedges)
2 oz Roquefort Cheese
4 Strips Pastured Smoked Bacon
Arils from one Pomegranate
Red Onion (sliced thin)
Roquefort Dressing
2 T Extra virgin Olive OIl
2 T Apple Cider Vinegar
4 T Plain Sheep Yogurt
1 Small Garlic Clove (minced)
1/2 t Dijon Mustard
1 t Black Pepper
1/4 t Salt
1.5 oz Roquefort Cheese
Step 1: Make the Dressing
In a medium bowl, whisk together olive oil, vinegar, yogurt, garlic, mustard, pepper, and salt until emulsified and creamy. Break 1.5 oz of Roquefort into small crumbles over the bowl. Stir well to distribute the cheese. Cover and refrigerate. The longer you let it sit, the more intense the flavor.
Step 2: Cook the Bacon
However you prefer, baked or pan fried, cook the bacon until crispy. Drain on paper towels. Cut or tear into small pieces.
Step 2: Assemble the Wedge Salads
On four cold salad plates, place iceberg quarters in the center. Spoon about 1 tablespoon of dressing onto the tops of each. Set a few red onion slices onto each salad. Then top each with an equal amount of bacon pieces. Crumble the remaining 2 oz of Roquefort and divide between all four salads. Finally, sprinkle a generous amount of pomegranate seeds to finish the presentation.
Serve as a first course to an elegant holiday meal, or just enjoy this wedge salad for lunch or dinner on its own. ENJOY!