OK, so there are wedge salads and then there is this Flat Wedge Salad. The bacon gets taken up a notch in the flavor department with a slightly spicy, sweet basting of cayenne and maple syrup while it cooks! Lots of bleu cheese dressing and other toppings make this complete!
If you’re a regular here you know I love sour dough and I’ve even made a six part series on it (see below), too. I’m originally from San Francisco and love the stuff. Boudin is one of the bakers from there that has a nationwide chain of restaurants (Boudin SF) and I fell in love with their version of the wedge salad.
We were out shopping the other day and I decided to keep things light and ordered it. So good!
This Boudin Copycat Wedge Salad is the perfect salad to start your meal, or have it for lunch with a sandwich.
What’s a Wedge Salad?
Typically this salad is cut into a wedge (one-quarter head) of iceberg lettuce. I prefer a wedge of it that’s flat, who needs to fight their salad to cut it? It’s usually topped with blue cheese dressing, crispy bacon, and more blue cheese crumbles. Feel free to add other toppings like diced tomato, red onion, and even avocado.
This flat wedge salad has it all when it comes to flavors and textures.
You have the ice cold lettuce drizzled with a lemon and bleu cheese salad dressing that I use in my Thunderbird Salad, or use your favorite bleu cheese salad dressing.
Then there’s some chopped bacon for the salty, BUT the added sweet from the maple syrup and punch of heat from the cayenne pepper.
Next sprinkle diced Roma tomatoes and some sunflower or pumpkin seeds on top to finish it off. Enjoy!
Flat Wedge Salad (Boudin Copycat)
- 1 head iceberg lettuce
- 8 slices of bacon
- 1/4 cup maple syrup
- 1/4 tsp cayenne pepper
- 4 oz bleu cheese crumbles
- 1 medium lemon juiced (about 3 tbsp)
- 2 tbsp olive oil
- fresh cracked black pepper
- 2 Roma tomatoes seeded and diced
- 1/2 cup red onion diced (optional)
- 2 tbsp sunflower seeds (or pumpkin seeds)
- In a small bowl whisk together the cayenne pepper and maple syrup. Set aside. Whisk together the bleu cheese crumbles, lemon juice, olive oil and black pepper (See Note 1). Set aside in refrigerator.
- In a large skillet add the uncooked bacon and over medium-low heat render and cook until crispy. Baste with cayenne maple syrup often as it cooks and gets sticky. Set aside and after it's cooled, chop into bite size pieces.
- Remove core/stem from the head of chilled iceberg lettuce. Cut the lettuce into 1 inch thick flat wedges OR into quarter wedges. Lay each flat wedge on a plate, or on its "back" if quartered, with center of the lettuce pointing up.
- Drizzle blue cheese dressing on top of each lettuce wedge and top with diced tomato, red onion, crumbled bacon, sunflower seeds and more blue cheese crumbles (optional). Serve immediately.
- OR substitute the lemon juice, olive oil and bleu cheese crumble dressing for your favorite bleu cheese salad dressing, if you prefer.