The Fully Loaded Iceberg Wedge Salad

Ingredients · for 4 (scales to your household)

• 2 Tomatoes $1.18
• 1/2 tsp Kosher salt $0.03
• 1 Red onion $0.60
• 1 tbsp White wine vinegar, for soaking onion $0.08
• 4 ounces Bacon $2.04
• 2 ounces Bread crumbs $0.47
• 1/4 tsp Ground black pepper $0.03
• 1 head Iceberg lettuce, outer leaves discarded $2.79
• 1 tbsp Buttermilk Blue Cheese Dressing $0.15
• 2 tbsp Chives $0.53

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Set a fine-mesh strainer over a bowl and add diced tomatoes. Sprinkle liberally with salt and toss to combine. Place onion in a small bowl and pour enough vinegar on top to cover. Let tomatoes and onion stand while you prep the other ingredients.
2. In a small skillet, cook bacon over medium-high heat, stirring occasionally, until crisped, about 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. You should have about 2 tablespoons (30ml) rendered fat in the skillet. Add bread crumbs and cook over medium heat, stirring frequently, until browned and crisp, 3 to 4 minutes. Transfer to a paper towel–lined plate to drain and season liberally with salt and pepper.
3. Arrange iceberg wedges on plates and spoon dressing over each. Drain quick-pickled onions and sprinkle all over salads, along with drained tomatoes (discard any extracted liquid), bacon, toasted bread crumbs, and chives. Serve.

Per serving