Not-Classic Wedge With Pickled Pepper Olive Relish and Blue Cheese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 399
- Total Fat
- 34
- Saturated Fat
- 12
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 12
- Cholesterol
- 50
- Sodium
- 715
- Total: 35 min
- Active: 25 min
Ingredients
1 cup cider vinegar
1 tablespoon salt
1 tablespoon sugar
1/2 cup thinly sliced lipstick peppers (preferably in assorted colors; see Cook's Note)
8 ounces slab bacon, cut into lardons (about 1/2 cup)
1/2 cup crumbled blue cheese
1/2 cup pitted nicoise olives, chopped
Extra-virgin olive oil, for drizzling
1 head iceberg lettuce, cut into four 1-inch rounds
Directions
- Combine the vinegar, salt, sugar and peppers in a small saucepan and bring to a boil. Reduce to a simmer and cook, stirring, just until the sugar is dissolved. Remove from the heat and let cool. Drain the peppers with a slotted spoon and transfer to a medium bowl, reserving the pickling liquid. Set aside.
- Meanwhile, place the bacon lardons in a large skillet over medium heat and cook, stirring occasionally, until the fat is rendered and the bacon is crispy, 3 to 5 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon.
- Add the bacon to the bowl with the pickled peppers, then stir in the blue cheese and olives. Lightly dress with olive oil and reserved pickling liquid to taste.
- Spoon half of the pepper relish onto a serving platter. Top with the iceberg. Spoon the remaining relish on top of the lettuce. Serve!
Cook’s Note
You can find lipstick peppers at farmers markets. Alternatively, substitute mini peppers.