Name: BLT Wedges
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
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

Recipe courtesy Food Network Magazine

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BLT Wedges

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