Beef Bacon Black and Blue Wedge Salad

Directions Print

1. Press down on the stem of lettuce, and tear off, keeping the head still intact. Wash and dry lettuce but keep it whole. Cut the head into slices against the grain of the lettuce leaves, approximately 1/2 inch thick to get six slices.
2. Cook bacon on griddle or flat top until desired doneness. For this salad it is recommended the bacon be a little bit crispy. Rough chop the beef bacon but keep large pieces. Set aside.
3. Slice tomatoes in half and reserve.
4. Place the sliced lettuce on a plate but overlap them halfway. Pour blue cheese fromage dressing over the lettuce and garnish with the tomatoes, beef bacon, carrots, pecan halves, and finally the crumbled blue cheese.
   Optional garnishes include chopped green onion or chopped chives.