To accompany my favorite blue cheese dressing, we enjoyed wedge salads topped with lots of tomatoes, crispy bacon and extra blue cheese crumbles. Originally, I had planned to serve it as more of a side salad along with our main course, but by the time we finished our salads, we were stuffed to the brim! It was a perfect, quick, week-night dinner! My husband was in heaven, because it was a pretty close copycat version of the salad he gets at his FAVORITE southern steakhouse....Aspens.
This "recipe" serves 2 LARGE salads, but you could easily cut the lettuce wedges in half to create 4 side salads.
BLT Lettuce Wedges
-Copycat Recipe from Aspen's Steakhouse-
1 recipe Blue Cheese Dressing
1/2 head crisp, iceberg lettuce
1 vine-ripened tomato
6-8 slices bacon, cooked and crumbled
My favorite method for cooking bacon is in the oven. Preheat the oven to 425 degrees. Cover a rimmed baking sheet with heavy-duty foil, making sure that the foil reaches over the edges of the pan. Place strips of bacon VERY close together on the baking sheet, since they will shrink significantly during cooking (If you really pack them tightly, you can fit an entire 1 lb. package on one sheet). Bake until bacon reaches desired crispiness....Start with 10-15 minutes, and add a few minutes at a time, to avoid burning. Remove from oven and set on paper towels. Crumble when cool.
Wash and dry lettuce. Cut in half to create wedges. Arrange on individual plates. Top with diced tomatoes, blue cheese dressing, bacon, and Gorgonzola crumbles. Add freshly ground pepper and serve immediately.