Best Wedge Salad (Printer-Friendly)
Crisp iceberg wedges with creamy olive dressing, bacon, boiled eggs, blue cheese, tomatoes, and gluten-free croutons.
# The Ingredients You'll Need:
→ Salad
01 -
3 heads iceberg lettuce
02 -
6 large eggs
03 -
1 lb slab bacon, approximately 3 inches wide
04 -
2 tsp olive oil
05 -
12 oz cherry tomatoes, quartered
06 -
2 cups gluten-free croutons
07 -
12 oz blue cheese crumbles
08 -
1 cup finely chopped chives
09 -
½ cup finely chopped flat-leaf parsley
10 -
Salt, to taste
→ Creamy Ripe Green Olive Dressing
11 -
1½ cups Whole30 mayonnaise
12 -
2 garlic cloves, pressed
13 -
¼ cup chopped fresh flat-leaf parsley
14 -
1 tbsp chopped fresh chives
15 -
3 tbsp lemon juice
16 -
Kosher salt, about 2 pinches
17 -
2 tbsp red wine vinegar
18 -
5 tbsp extra virgin olive oil
19 -
6 oz can California ripe green olives, drained and divided
# Step-by-Step Instructions:
01 -
Using a hand mixer or blender, combine Whole30 mayonnaise, pressed garlic, parsley, chives, lemon juice, kosher salt, red wine vinegar, olive oil, and two-thirds of the drained olives. Blend until smooth. Add remaining olives and pulse a few times until coarsely chopped. Set aside.
02 -
Cut each iceberg lettuce head into quarters with stem attached to preserve wedge shape. Rinse gently and drain for 5 minutes. Place wedges cut side up on a tea towel-lined tray and refrigerate uncovered for 60 minutes to crisp.
03 -
Slice bacon into ½-inch wide strips, then cut into 1-inch pieces. Heat olive oil in a pan over medium heat and sauté bacon until crispy, about 20 minutes. Remove with slotted spoon and drain on paper towels.
04 -
Bring enough water to a rolling boil to cover eggs. Prepare a bowl with ice water. Gently add eggs to boiling water and cook precisely 8 minutes 40 seconds. Immediately transfer eggs to ice water for 3 minutes. Peel and slice lengthwise into ¼-inch thick slices.
05 -
Arrange iceberg wedges cut side up on a large platter. Season lightly with salt. Evenly sprinkle blue cheese crumbles, then top with chopped chives and parsley. Drizzle the creamy ripe green olive dressing generously over wedges.
06 -
Distribute sliced eggs, quartered cherry tomatoes, crispy bacon pieces, and gluten-free croutons atop salad. Optionally season with freshly ground black pepper and marinated red onions for added texture.
# Extra Tips:
01 -
Use gluten-free croutons to maintain gluten-free status. Refrigerate lettuce wedges uncovered to maximize crispness before assembly. Optional crispy marinated onions may be sautéed for 5 minutes and added for crunch.