Wedge Salad with Frizzled Shallots, Crispy Applewood Bacon and Creamy Smoked Black Pepper Dressing

Name: Wedge Salad with Frizzled Shallots, Crispy Applewood Bacon and Creamy Smoked Black Pepper Dressing
Prep time: 30 min
Cook time: 20 min
Yield: 4
Cuisine: American,
Ingredients: 1/2 cup mayonnaise; 1/2 cup sour cream; 1/4 cup milk; 4 tsps cider vinegar; 2 cloves garlic minced; 1 tbsp McCormick® Black Pepper, Coarse Ground smoked; 1/2 tsp McCormick® Perfect Pinch® Italian Seasoning; 1/2 tsp McCormick® Onion Salt; 5 large shallots thinly sliced and separated into rings; 1 tbsp flour; 1/4 cup oil; 1 small head iceberg lettuce cored and cut into 4 wedges; 4 small vine-ripened tomatoes cut into wedges; 4 slices thick-cut applewood bacon crisply cooked and crumbled

Smoking ground black pepper over mesquite chips in a cast-iron skillet enriches its flavor. Use to prepare a creamy dressing for a steakhouse-style wedge salad with crispy bacon and shallots.

30m

PREP TIME

20m

COOK TIME

286

CALORIES

14

INGREDIENTS

Servings: 4

Ingredients

Creamy Smoked Black Pepper Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup milk
4 teaspoons cider vinegar
2 cloves garlic, minced
1 tablespoon McCormick® Coarse Ground Black Pepper, smoked
1/2 teaspoon McCormick® Perfect Pinch® Italian Seasoning
1/2 teaspoon McCormick® Onion Salt
Frizzled Shallots
5 large shallots, thinly sliced and separated into rings
1 tablespoon flour
1/4 cup oil
Wedge Salad
1 small head iceberg lettuce, cored and cut into 4 wedges
4 small vine-ripened tomatoes, cut into wedges
4 slices thick-cut applewood bacon, crisply cooked and crumbled

KEY PRODUCTS

INSTRUCTIONS

1 For the Dressing, mix mayonnaise, sour cream and milk in medium bowl. Stir in vinegar, garlic, smoked black pepper, Italian seasoning and onion salt until well blended. Cover. Refrigerate at least 1 hour to blend flavors.
2 For the Shallots, toss shallots with flour in large bowl. Heat oil in small skillet or saucepan on medium-high heat. Add 1/2 of the shallots; cook 5 to 8 minutes or until well browned, stirring occasionally to prevent shallots from burning. Remove with slotted spoon to plate lined with paper towels. Repeat with remaining shallots. (Shallots will become crispier as they cool.)
3 For the Wedge Salad, place lettuce and tomato wedges on each salad plate. Drizzle with Dressing. Sprinkle with bacon and Frizzled Shallots.