Wedge salads are a steakhouse classic but often get overlooked as iceberg lettuce is not known for its nutritional value. By loading up on fresh herbs, tomatoes and even bacon though, this salad can definitely have some redeeming properties. You can certainly use any head lettuce in this recipe and if your lettuce doesn’t stand up to quartering into wedges you can simply serve as a chopped salad instead. Thickly cut bacon provides choline and B vitamins while blue cheese provides probiotics and Vitamin K. The pork rinds provide a crunch as a crouton substitute along with glycine to support relaxation and neurotransmitter balance.
For the salad:
4 slices thickly cut pasture-raised bacon
1 large head iceberg, romaine or other head lettuce, quartered
2 medium heirloom tomatoes, diced
1/4 cup red onion, finely diced
1/4 cup pork rinds, crumbled
2 Tbsp fresh dill, finely chopped
2 Tbsp fresh parsley, finely chopped
For the dressing:
1/4 cup blue cheese, crumbled
4 Tbsp paleo mayo
1 Tbsp lemon juice
1 Tbsp red wine vinegar
pinch sea salt
pinch black pepper
dash hot sauce
Cook the bacon on a cast iron skillet until crispy, remove from heat and drain on paper towels, then crumble or chop. Assemble the dressing by placing blue cheese in a bowl and smashing with a fork. Add in the mayo, lemon juice, vinegar and whisk with a fork until combined. If needed may add a small amount of water to thin. Season to taste with the salt, pepper and hot sauce.
Assemble the salad by placing one wedge on each plate and topping with the dressing. Sprinkle with chopped bacon, tomatoes, red onion, pork rinds and fresh dill and parsley. Serve alongside a medium rare grassfed steak for a match made in heaven!