If you love wedge salads, like I do, you’ve got to try this BLT Wedge with Apple Cider Vinaigrette. I had this delicious wedge at Bar Louis and now I want to make it at home and you will too.
In order to make the wedge salad you have to make two ingredients first; the Apple Cider Vinaigrette and the Bruschetta Tomatoes.
Apple Cider Vinaigrette Recipe
2 cups apple cider
2/3 cup olive oil
1/4 cup apple cider vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
In a small saucepan on medium heat add the apple cider and cook until it reduced to 3/4 - 1 cup, about 10-15 minutes. Remove and pour into a bowl to cool down completely. Once cooled add the cider to a blender and add the mustard, blend until smooth. While the blender is running slowly add in the olive oil. Add in the apple cider vinegar and salt. Blend until combined. Taste to adjust seasoning. Pour into a dressing dispenser and refrigerate until ready to use.
Makes enough for 6 serving
2-3 medium to large firm ripe tomatoes, seeded and chopped
1/2 red onion, chopped
1 celery stalk, chopped
1/2 teaspoon salt
1 1/2 teaspoons oregano
4-5 fresh basil leaves, chopped
1/4 cup olive oil
In a medium size bowl combine all ingredients, cover and refrigerate until ready to use.
BLT Wedge Ingredients per serving
1/4 head of iceberg lettuce, rinsed
2 strips of bacon, cooked and crumbled
1/2 cup bruschetta tomatoes
1/4 cup green onions, chopped
1/2 hard boiled egg, chopped
1/4 - 1/2 cup blue cheese crumbles
1/4 cup blue cheese dressing
1/4 cup Apple cider Vinaigrette
Salt and pepper, to taste
On a large plate or wide bowl arrange as listed in ingredients. Use more or less of each ingredient per your preference and enjoy. Yum Yum!