RUSSIAN WEDGE SALAD

Russian Wedge Salad image

Provided by Nancy Fuller

Time 35m

Yield 6 servings

Number Of Ingredients 11

Previous Next

6 slices bacon
1 head iceberg lettuce, cut into 6 wedges
1 tomato, chopped
1 cup mayonnaise
1 clove garlic
1 tablespoon minced red onion
1 tablespoon sweet pickle relish
1 tablespoon ketchup
1 tablespoon sweet chili sauce
2 hard-boiled eggs
Kosher salt and freshly ground black pepper

Steps:

Make the salad: Preheat the oven to 375 degrees F. Put the bacon on a baking rack set in a rimmed baking sheet and bake until crispy, 10 to 15 minutes. Cool, then crumble.
Meanwhile, make the Russian dressing: Pulse the mayonnaise, garlic, red onion, pickle relish, ketchup and chili sauce in a food processor until slightly smooth. Add the eggs and pulse a few more times until combined. Season with salt and pepper.
Divide the iceberg wedges among 6 salad plates, spoon the Russian dressing over the tops, then garnish with crumbled bacon and chopped tomato.