Iceberg Wedge Salad with Warm Bacon Dressing
- 1 head iceberg lettuce
- 4 slices bacon
- 2 teaspoons brown sugar
- 1/4 cup red wine vinegar
- Salt and freshly ground black pepper
- 1 hard-boiled egg, finely chopped
Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside.
In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately.
Recipe courtesy of Sandra Lee
Recipe courtesy of Rachael Ray