| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 cup cider vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
- 1/2 cup thinly sliced lipstick peppers (preferably in assorted colors; see Cook’s Note)
- 8 ounces slab bacon, cut into lardons (about 1/2 cup)
- 1/2 cup crumbled blue cheese
- 1/2 cup pitted nicoise olives, chopped
- Extra-virgin olive oil, for drizzling
- 1 head iceberg lettuce, cut into four 1-inch rounds
Instructions
- Combine the vinegar, salt, sugar and peppers in a small saucepan and bring to a boil. Reduce to a simmer and cook, stirring, just until the sugar is dissolved. Remove from the heat and let cool. Drain the peppers with a slotted spoon and transfer to a medium bowl, reserving the pickling liquid. Set aside.
- Meanwhile, place the bacon lardons in a large skillet over medium heat and cook, stirring occasionally, until the fat is rendered and the bacon is crispy, 3 to 5 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon.
- Add the bacon to the bowl with the pickled peppers, then stir in the blue cheese and olives. Lightly dress with olive oil and reserved pickling liquid to taste.
- Spoon half of the pepper relish onto a serving platter. Top with the iceberg. Spoon the remaining relish on top of the lettuce. Serve!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 399 |
| Total Fat | 34 g |
| Saturated Fat | 12 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 12 g |
| Cholesterol | 50 mg |
| Sodium | 715 mg |
Reviews
I used the mini peppers for this and it really great. Even my non-salad eaters said it was the best salad I’ve made. I can’t decide if that’s a compliment or not, but I will be making it again!!!!
Phenomenal!