Not-Classic Wedge With Pickled Pepper Olive Relish and Blue Cheese

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
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1 cup cider vinegar

1 tablespoon salt 

1 tablespoon sugar 

1/2 cup thinly sliced mixed color lipstick peppers 

1/2 cup bacon lardons 

1/2 cup crumbled blue cheese

1/2 cup black nicoise olives, chopped 

Olive oil, for drizzling

1 head iceberg lettuce, cut into 4 to 5 wedges 


  1. Add vinegar, salt, sugar and peppers to a small saucepot and bring to a boil. Reduce to a simmer and stir, cooking just until sugar is dissolved. Remove from heat and strain, reserving the vinegar on the side.
  2. Add bacon lardons to a saute pan over medium heat and cook until fat is rendered and bacon is crispy. Transfer to a paper towel-lined plate.
  3. Add strained peppers, bacon, blue cheese and olives to a medium bowl and stir together. Lightly dress with olive oil and reserved pickling liquid to taste.
  4. Spoon half of the pepper relish onto a serving platter. Top with iceberg wedges. Spoon remaining relish on top of the wedges. Serve!