Iceberg lettuce may not be the most exciting of greens, but it does one thing really, really well: the wedge salad. Kale may be having its moment right now, but there is something about a crisp wedge salad that I really love. Maybe it has something to do with the generous portion of toppings that accompany it. Toppings like fried shallots. And bacon. And heirloom cherry tomatoes. And creamy avocado dressing. I promise–iceberg lettuce, normally boring and uninteresting to eat will become something you crave when it is covered in all this goodness.
- Vegetable oil
- 4 shallots, peeled and sliced thin
- 1 head iceberg lettuce
- Avocado buttermilk dressing
- 4 strips bacon, cooked and chopped
- 1 cup cherry tomatos, halved
- In a medium sized pan over medium heat, add about 1 inch of vegetable oil. Heat oil until it sizzles when a small piece of shallot is added. Add about ¼ to ½ of the shallot slices, depending on the size of your pan (you don't want the slices too crowded or on top of each other). Fry until golden brown, flipping once during cooking. This will take 3-4 minutes per batch. Drain onto a clean paper towel and set aside. Continue with remaining shallots.
- Cut iceberg lettuce into 4 large or 8 smaller sized wedges. Drizzle with a generous portion of avocado buttermilk dressing (Click here for recipe). Top with bacon, tomatoes, and fried shallots. Serve immediately.