BLT Wedges
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 224
- Total Fat
- 21
- Saturated Fat
- 5
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 4
- Cholesterol
- 15
- Sodium
- 390
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.