BLT Wedges

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 4 slices thick-cut bacon, diced
  • 3 tablespoons tomato paste
  • 2 tablespoons white wine vinegar
  • 2 tablespoons sour cream
  • 1 tablespoon minced shallot
  • 1 tablespoon chopped fresh tarragon
  • 1/2 teaspoon sugar
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 head iceberg lettuce, cut into 6 wedges
  • 1 cup cherry tomatoes, quartered
Directions

Cook the bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve the drippings.

Make the dressing: Combine the tomato paste, vinegar, sour cream, shallot, tarragon, sugar and 1 tablespoon bacon drippings in a medium bowl; whisk well. Add the olive oil in a slow stream, whisking until emulsified. Whisk in 2 to 3 tablespoons water to make the dressing thin enough to drizzle. Season with salt and pepper.

Arrange the iceberg wedges on a platter and drizzle with the dressing. Top with the tomatoes and bacon.

Photograph by Jonny Valiant


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