A smokehouse twist on the traditional wedge salad with Parmesan bacon crisps, carnalized onions, and a creamy ranch dressing spiked with Cattlemen's® Cowboy Rub.
1/4 cup (60 milliliters) Parmesan Cheese, shredded
4 tsps (40 milliliters) Bacon, Cooked, chopped
Wedge Salad | Serves 4
4 each Iceberg Lettuce, 1/6 cut wedge
16 each Grape Tomatoes, blistered
1 cup (250 milliliters) Caramelized Onions
4 each Parmesan Bacon Crisps
3/4 cup (175 milliliters) Cowboy Ranch Dressing
Procedure
Cowboy Ranch Dressing
In a bowl combine dressing with rub. Whisk and hold refrigerated for service.
Parmesan Bacon Crisps
Set oven to 400°F (200°C). On a parchment lined sheet tray sprinkle 1 tablespoon (15 ml) of cheese onto tray in 3" (7.5-cm) circles. Top each with 1 teaspoon (5 ml) bacon.
Bake until cheese is melted and golden brown, about 5 minutes. Remove and cool slightly. Remove from tray and store in an airtight container.
Service
If serving as portions, plate 1 wedge. Arrange 4 blistered tomatoes and 1/4 cup (60 ml) of caramelized onions on wedge. Lay 1 parmesan bacon crisp against the wedge and drizzle with 3 tablespoons (45 ml) of dressing.
If serving as to-go option, arrange iceberg wedge with tomatoes and caramelized onions. Pack parmesan crisp and dressing separately on the side.
