Wedge Salad Charcuterie Board
A wedge salad board is a fun and festive way to serve a crowd!
Servings: 8
Ingredients
- 4 lg. boiled eggs more for decorating, optional
- 8 slices bacon cooked crisp and chopped
- 2 heads iceberg lettuce cored and rinsed
- 1 lg. tomato seeded and diced
- 2 scallions thinly sliced
- 1 1/2 c. blue cheese dressing
- 4 oz. blue cheese crumbled
- Freshly grated black pepper for serving
Instructions
- EGGS: Gently place the eggs in a saucepan. Cover with cold water about an inch higher than the eggs. Bring to a boil. Remove from the heat, cover the saucepan with a lid, and let sit for 10 minutes. Drain the hot water and immediately cover with cold water to stop the cooking. Peel the eggs when cool enough to handle. Dice the eggs. Keep refrigerated until ready to serve.
- BACON: Preheat the oven to 400 degrees Line a rimmed baking sheet with foil or parchment paper. Lay the bacon slices side-by-side on the baking sheet.
- Cook the bacon for 15-20 minutes or until it's reached the desired crispiness. Make sure to check on it after 12-15 minutes, as some ovens cook faster. Remove the baking sheet from the oven; using tongs transfer the bacon to a paper towel-lined plate.
- LETTUCE WEDGES: Remove the core from both heads of lettuce. Rinse under cold water, shake well, and pat dry. Cut both heads of lettuce into 4 equal portions for a total of 8 wedges and place them around your board.
- TO ASSEMBLE: Just before serving, drizzle each wedge with blue cheese dressing, then garnish with chopped eggs, bacon, tomato, scallions, and blue cheese crumbles. Place a small bowl or pitcher of dressing topped with more blue cheese crumbles in the center of the board and serve.
- To allow guests to serve themselves simply put all the toppings in small bowls and place them around the board, Enjoy!
Notes
I chopped up the outside lettuce leaves and used them as a bed for the charcuterie board!
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