photo by Paulette Tavormina

Cool crisp comfort food

Ingredients (serves 4)

4 slices bacon
2 cups 1/2-inch French bread cubes without crusts (2 ounces)
2 tablespoons olive oil
2 ounces soft blue cheese such as Roquefort, crumbled
2/3 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons tomato paste
1/2 teaspoon freshly ground black pepper
1 head iceberg lettuce, quartered lengthwise
1 large tomato, cored and cut into large dice

Additional Information

  • Prep Time: 20m
  • Cook Time: 20m
  • Total Time: 20m


Preheat the oven to 350°F. Place the bacon in a single layer on a rimmed baking sheet, and bake 10 minutes, turning it once until crisp. Transfer to a paper-towel-lined plate and when cool enough to handle, break into large pieces. Pour 1 tablespoon of the bacon grease into a small bowl.
At the same time, on a rimmed baking sheet, toss the bread with the oil and the cheese, and bake 20 minutes, tossing occasionally, until the cubes are crisp.
To the bowl with the bacon grease add the mayonnaise, lemon juice, tomato paste, and pepper. Place the wedges on 4 plates. Drizzle the mayonnaise mixture over and scatter the blue cheese croutons, tomato, and bacon over the top.


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Reader Comments

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denise korsak

I’ve loved and eaten wedge salads in the past until I started thinking about the cleanliness of the deep layers of the lettuce. My husband says that nothing gets in between the leaves due to the density. What about pesticides? I’d like to try your blt recipe, but I’m frankly, afraid od the lettuce. LOL. Thanks, D