Blt Wedge With Roquefort Recipes

BLT WEDGES

BLT Wedges image

Provided by Food Network Kitchen

Time 25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 slices thick-cut bacon, diced
3 tablespoons tomato paste
2 tablespoons white wine vinegar
2 tablespoons sour cream
1 tablespoon minced shallot
1 tablespoon chopped fresh tarragon
1/2 teaspoon sugar
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 head iceberg lettuce, cut into 6 wedges
1 cup cherry tomatoes, quartered

Steps:

Cook the bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve the drippings.
Make the dressing: Combine the tomato paste, vinegar, sour cream, shallot, tarragon, sugar and 1 tablespoon bacon drippings in a medium bowl; whisk well. Add the olive oil in a slow stream, whisking until emulsified. Whisk in 2 to 3 tablespoons water to make the dressing thin enough to drizzle. Season with salt and pepper.
Arrange the iceberg wedges on a platter and drizzle with the dressing. Top with the tomatoes and bacon.

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