| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 ear corn, shucked
- 1/4 cup barbecue sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon dark brown sugar
- 1/2 pound slab bacon about 1 inch thick, halved lengthwise
- 1 head iceberg lettuce, quartered into wedges
- 1 cup cherry tomatoes, halved
- Kosher salt and coarsely ground black pepper
- Blue Cheese Dressing, recipe follows
- 2 tablespoons Ryan’s Pickled Red Onions, recipe follows
- 1/2 cup mayonnaise
- 2 tablespoons buttermilk
- 1 tablespoon white vinegar
- 1/4 teaspoon sugar
- Dash hot sauce
- Kosher salt and freshly cracked black pepper
- 1/4 cup crumbled blue cheese
- 1 medium red onion, thinly sliced
- 1 tablespoon whole black peppercorns
- 1/4 cup apple cider vinegar
- 1/4 cup white vinegar
- 2 tablespoons sugar
- 2 teaspoons kosher salt
Instructions
- For the corn: Preheat the broiler. Line a baking sheet with foil.
- Rub the oil on the corn on the prepared baking sheet. Broil the corn, turning every few minutes, until charred on all sides, about 10 minutes. Remove the corn and let it cool slightly, then cut the kernels from the cob and set aside; discard the cob.
- For the bacon: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
- Mix the barbecue sauce, vinegar and sugar in a small bowl. Put the bacon on the prepared baking sheet and brush with a layer of the sauce. Bake, flipping and basting with more sauce every 10 minutes, until the bacon is cooked through and juicy and the sauce is sticky and dark, 45 to 55 minutes. Cut the bacon in half crosswise to yield 4 pieces.
- To assemble the salad: Arrange the wedges of lettuce on a large platter. Add the tomatoes, corn and bacon around the wedges. Season the lettuce and tomatoes with salt. Top with coarsely ground pepper. Spoon the dressing over the lettuce wedges and top with the pickled onions. Serve immediately.
- Mix the mayonnaise, buttermilk, vinegar, sugar and hot sauce in a medium bowl. Season with a pinch each of salt and pepper, then fold in the blue cheese, leaving a few lumps of cheese.
- Place the onions and peppercorns in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a medium bowl until the sugar is dissolved. Pour over the onions and refrigerate for 2 to 3 hours. The pickled onions will keep about 2 weeks in the fridge.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 627 |
| Total Fat | 50 g |
| Saturated Fat | 13 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Sugar | 22 g |
| Protein | 13 g |
| Cholesterol | 55 mg |
| Sodium | 941 mg |
Reviews
I saw them making this on The Kitchen and wanted to try it. It was super easy to make and was delicious!
Best wedge salad I’ve ever had!