Ingredients
- 8 slices bacon
- 1 head iceberg lettuce, cut into 6 wedges
- Chunky Feta Cream Sauce, recipe follows
- 2 medium tomatoes, diced
- Pickled Red Onions, recipe follows
- Coarsely ground black pepper
- Chunky Feta Cream Sauce
- 2 ounces feta, crumbled
- 1/2 cup whole-milk Greek yogurt
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- Coarsely ground black pepper
- Pickled Red Onions
- 1 cup warm water
- 1/2 cup apple cider vinegar
- 4 1/2 teaspoons sugar
- 1 teaspoon kosher salt
- 1 large red onion, thinly sliced
- Tabasco sauce
How to Make
-
Step 1: Add the bacon to a large saute pan, turn the heat to medium and cook, flipping after 5 minutes, until the bacon is crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. When cool enough to handle, chop into small pieces.
-
Step 2: Arrange the lettuce wedges on a platter. Top with the Chunky Feta Cream Sauce, bacon, tomatoes and Pickled Red Onions. Season with coarsely ground black pepper.
-
Step 3: Chunky Feta Cream Sauce:
-
Step 4: In a high-speed blender, combine the feta, yogurt, olive oil, paprika and a few turns of pepper and blend until very smooth. Taste and adjust the seasoning if desired. Cover and refrigerate until ready to use (this can be made a day or two in advance).
-
Step 5: Pickled Red Onions:
-
Step 6: Whisk together the water, vinegar, sugar and salt in a bowl. Add the onion, cover and let sit at room temperature for an hour or in the refrigerator overnight. Add Tabasco sauce to taste.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.