Iceberg Wedge Salad with Bacon and Hard-boiled Egg

Ingredients

• 1 head iceberg lettuce
• 4 slices bacon
• 2 large eggs
• ½ cup blue cheese dressing
• 1 cup croutons
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. 1

   Place the 2 eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 9 minutes. Then drain and cool in ice water.

2. 2

   While the eggs cook, fry the 4 bacon slices in a skillet over medium heat until crisp, about 6-8 minutes. Transfer to a paper towel-lined plate and crumble when cool.

3. 3

   Cut the 1 head of iceberg lettuce into 4 wedges, keeping the core intact so they hold together. Arrange the wedges on a serving platter.

4. 4

   Peel the cooled eggs and chop them into small pieces. Sprinkle the chopped eggs and crumbled bacon evenly over the lettuce wedges.

5. 5

   Drizzle the 1/2 cup blue cheese dressing over the wedges, then top with the 1 cup croutons. Season with the 1/4 teaspoon salt and 1/4 teaspoon black pepper and serve immediately.

6. 6

   For extra flavor, add a sprinkle of fresh chives or a dash of hot sauce if you have them.

Tools you’ll need

• small saucepan
• skillet
• paper towels
• cutting board
• knife
• serving platter

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