BLT Wedges

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.
  3. Arrange the iceberg wedges on a platter and drizzle with the dressing. Top with the tomatoes and bacon.

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