Little Gems Wedge Salad with Bacon & Blue Cheese

What You Get

Eggs

Bacon ends

Shallot

Yogurt ranch dressing

Little gem lettuces

Radishes

Blue cheese crumbles

What You'll Need

Red wine vinegar

Salt and freshly ground pepper

Olive oil

Step 1

Bring a pot of water to a simmer. Gently add 3 of the eggs and cook until hard-boiled, 11 minutes. Using a slotted spoon, transfer the eggs into a bowl of cold water. When the eggs are cool enough to handle, peel and chop.

Step 2

Roughly chop the bacon ends. Warm a large sauté pan over medium-low heat. Add the bacon ends and fry until crispy, 5 minutes. Transfer the bacon to a plate lined with paper towels.

Step 3

Meanwhile, thinly slice the shallot. In a small bowl, toss the shallot with 2 tablespoons red wine vinegar and a pinch of salt. In a separate bowl, thin out the yogurt ranch dressing by whisking in a splash of water.

Step 4

Trim off the base of the little gems and cut them into wedges. Thinly slice half of the radishes, reserving the rest for another use.

Step 5

Arrange the lettuce wedges on a platter or individual plates. Season with salt, drizzle with olive oil, and spoon the ranch dressing over the top. Sprinkle generously with the pickled shallots, bacon ends, hard-boiled eggs, blue cheese, and radishes. Season again with salt and pepper and serve.