Katie maxes out her crunchy salad with sweet and tasty bacon, grilled corn, marinaded red onion and appetizing blue cheese dressing!
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Barbecue Bacon Wedge Salad with Grilled Corn
RECIPE COURTESY OF KATIE LEE BIEGEL
Level: Easy
Total: 1 hr
Active: 30 minutes
Yield: 4 portions

Components

Corn:

1 tablespoon olive oil
1 ear corn, shucked

Bacon:

1/4 cup barbecue sauce
2 tablespoons apple cider vinegar
1 tablespoon dark brown sugar
1/2 pound piece bacon about 1 inch thick, halved lengthwise

Salad:

1 head iceberg lettuce, quartered into wedges
1 cup cherry tomatoes, cut in half
Kosher salt and coarsely ground black pepper
Blue Cheese Dressing, dish follows
2 tablespoons Ryan's Pickled Red Onions, dish follows

Blue Cheese Dressing:

1/2 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon white vinegar
1/4 teaspoon sugar
Dash hot sauce
Kosher salt and newly cracked black pepper
1/4 cup crumbled blue cheese

Ryan's Pickled Red Onions:

1 medium red onion, thinly sliced
1 tablespoon whole black peppercorns
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons sugar
2 teaspoons kosher salt

Directions

For the corn: Pre-heat the broiler. Line a baking sheet with foil.

Rub the oil on the corn on the prepared flat pan. Broil the corn, turning every couple of minutes, up until charred on all sides, about 10 minutes. Remove the corn and let it cool a little, then cut the kernels from the cob and set aside; dispose of the cob.

For the bacon: Pre-heat the oven to 350 degrees F. Line a baking sheet with parchment.

Mix the barbecue sauce, vinegar and sugar in a small bowl. Put the bacon on the prepared flat pan and brush with a layer of the sauce. Bake, turning and basting with more sauce every 10 minutes, till the bacon is cooked through and juicy and the sauce is sticky and dark, 45 to 55 minutes. Cut the bacon in half crosswise to yield 4 pieces.

To assemble the salad: Set up the wedges of lettuce on a big plate. Include the tomatoes, corn and bacon around the wedges. Season the lettuce and tomatoes with salt. Leading with coarsely ground pepper. Spoon the dressing over the lettuce wedges and leading with the marinaded onions. Serve instantly.

Blue Cheese Dressing:
Yield: Makes about 1 cup

Mix the mayonnaise, buttermilk, vinegar, sugar and hot sauce in a medium bowl. Season with a pinch each of salt and pepper, then fold in the blue cheese, leaving a few swellings of cheese.

Ryan's Pickled Red Onions:
Yield: Makes about 2 cups

Place the onions and peppercorns in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a medium bowl till the sugar is liquified. Put over the onions and refrigerate for 2 to 3 hours. The pickled onions will keep about 2 weeks in the fridge.

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Katie Lee Biegel's Barbecue Bacon Wedge Salad with Grilled Corn|The Cooking area|Food Network