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Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees . In a medium bowl, toss the bread with 1 tbsp. EVOO; season generously with salt and pepper. Spread on a baking sheet and bake until crunchy, 8 to 10 minutes. Let cool.

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  • Meanwhile, in a large skillet (preferably cast-iron), cook the bacon over medium until crisp; transfer to a paper towel-lined plate. Drain the skillet, reserving 2 tbsp. of the drippings. Let the bacon cool, then chop.

  • In the same skillet, heat 1 tbsp. EVOO over medium. Add the lettuce wedges, cut side down, and cook until lightly charred, about 45 seconds per side.

  • In a small bowl, whisk the reserved bacon drippings with the lemon juice, mustard and the remaining 2 tbsp. EVOO until smooth; season. Divide the wedges among four plates and top with the croutons, bacon, red onion and cheese. Drizzle with the dressing; season.

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