Steaks be grilling this weekend. All the better with chef Paul Shufelt’s take on the classic steakhouse wedge.
“Our wedge salad is a take on the classic, combining the simple flavour of iceberg, with lardons made from Irvings Farm thick-cut bacon and vine ripe tomatoes from Doef’s—more often than not larger tomatoes, heirlooms in the summer. We make our mayonnaise in house as well as the ketchup and relish.” –chef Paul Shufelt.
| 1 head | iceberg lettuce (crisp and juicy) cut into four wedges |
| tomatoes (depending on size) cut into wedges | |
| Hayloft’s Thousand Islands dressing | |
| lardons | |
| chopped chives |
Hayloft’s Thousand Islands Dressing
| 1 c | mayo |
| ketchup | |
| white vinegar | |
| sugar | |
| sweet green relish | |
| minced red onion |
Mix all the ingredients together. Make the day before to allow the flavours to develop.
Lardons
Cut thick cut (or slab) bacon into ¼-inch pieces about 1 inch long. Fry in a skillet over medium heat until the fat has rendered and the bacon is crisp, about 6-8 minutes. Drain on paper towels.
To serve: Dollop the dressing generously around the wedges of lettuce and the tomatoes. Scatter the lardons, toss the chives over and season to taste.
Serves 4.