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Super Wedge

March 2010
Super Wedge

by 1 people

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This layered masterpiece takes the classic wedge salad from ho-hum to whoa—yum!

Makes: 4 servings

Prep: 15 mins

Cook: 20 mins

  • 4 ounces sliced bacon coarsely chopped
  • 1/3 cup mayonnaise
  • Salt and pepper
  • 1 head romaine lettuce, quartered lengthwise
  • 4 eggs, hard-boiled and peeled
  • 1 carrot, shredded
  • 2 small tomatoes, finely chopped
  • 1 hass avocado
  1. In a medium skillet, cook the bacon over medium heat, stirring often, until crisp, 4 to 5 minutes. Transfer to paper towels to drain.
  2. In a small bowl, whisk 2 1/2 tablespoons water into the mayonnaise; season with salt and pepper. Divide the romaine wedges among 4 plates and drizzle with half of the mayo dressing.
  3. Using an egg slicer, slice each egg lengthwise, then crosswise. Sprinkle 1 egg on top of each wedge; top with the cooked bacon, the carrot, tomatoes and avocado. Season with salt and pepper, then drizzle with the remaining dressing.
  • For extra protein, add a sprinkling of chopped cooked chicken, turkey or shrimp.