Wedge Salad with Spicy Candied Pecans, Bacon and Sour Cream Blue Cheese Dressing
Recipe - Elk River
Wedge Salad with Spicy Candied Pecans, Bacon and Sour Cream Blue Cheese Dressing
Prep Time20 Minutes
Servings6
0Ingredients
1/4 cup sugar
2 tbsp butter
2 tbsp water
1 tbsp honey
3/4 tsp salt, divided
1/4 tsp cayenne
5 oz. whole pecans (1 1/4 cups)
1/3 cup mayonnaise
1/3 cup sour cream
1/4 cup buttermilk
2 tsp red wine vinegar
1 garlic clove, finely chopped
1/4 teaspoon pepper
1 cup crumbled blue cheese (4 oz.)
1 medium head iceberg lettuce, cored and cut into 6 wedges
4 slices crispy cooked bacon, crumbled
10 oz cherry tomatoes, halved
Directions
- Line a large baking sheet with parchment paper.
- In a medium skillet, combine sugar, butter, water, honey, 1/2 teaspoon salt and cayenne over medium-high heat. Bring to a boil. Add pecans and cook, stirring constantly, for 3 to 4 minutes, until deeply browned and fragrant, but not burned. Immediately transfer onto the baking sheet and use 2 forks to separate the nuts. Let cool completely. Coarsely chop 3/4 cup of the pecans. Reserve the remainder for another use (our vote: chef’s snack).
- In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, vinegar, garlic, remaining 1/4 teaspoon salt and pepper. Stir in 1/2 cup blue cheese.
- Place iceberg wedges onto serving plates. Top with dressing, remaining crumbled blue cheese, bacon, cherry tomatoes and candied pecans.
20 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
ESSENTIAL EVERYDAY Sugar, Granulated, Pure, 4 Pound
$3.29 was $3.39$0.82/lb
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
Essential Everyday Honey, 24 Ounce
$8.59$0.36/oz
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
Spice Trend Cayenne Pepper, 0.7 Ounce
$2.99$4.27/oz
Diamond Pecan, Halves, 6 Ounce
$7.99$1.33/oz
Hellmann's Real Mayo, 30 Ounce
$6.49 was $7.29$0.22/oz
Essential Everyday Sour Cream, 8 Ounce
$1.79$0.22/oz
Pompeian Vinegar, Gourmet, Red Wine, 16 Fluid ounce
$2.49 was $3.19$0.16/fl oz
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
BelGioioso Blue Cheese, Crumbled, 5 Ounce
$4.49$0.90/oz
Produce Iceberg Lettuce, Organic, 1 Each
$3.49 was $3.99
Jimmy Dean Premium Hickory Smoked Bacon, 12 oz., 12 Ounce
$4.49 was $8.39$0.37/oz
Bushel Boy Cherry Tomatoes, 1 Pint
$5.49$5.49/pt
Directions
- Line a large baking sheet with parchment paper.
- In a medium skillet, combine sugar, butter, water, honey, 1/2 teaspoon salt and cayenne over medium-high heat. Bring to a boil. Add pecans and cook, stirring constantly, for 3 to 4 minutes, until deeply browned and fragrant, but not burned. Immediately transfer onto the baking sheet and use 2 forks to separate the nuts. Let cool completely. Coarsely chop 3/4 cup of the pecans. Reserve the remainder for another use (our vote: chef’s snack).
- In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, vinegar, garlic, remaining 1/4 teaspoon salt and pepper. Stir in 1/2 cup blue cheese.
- Place iceberg wedges onto serving plates. Top with dressing, remaining crumbled blue cheese, bacon, cherry tomatoes and candied pecans.