Katie Lee Biegel’s Barbecue Bacon Wedge Salad with Grilled Corn | The Kitchen | Food Network

Katie maxes out her crunchy salad with sweet and savory bacon, grilled corn, pickled red onion and tangy 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 min
Yield: 4 servings

Ingredients

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 slab bacon about 1 inch thick, halved lengthwise

Salad:

1 head iceberg lettuce, quartered into wedges
1 cup cherry tomatoes, halved
Kosher salt and coarsely ground black pepper
Blue Cheese Dressing, recipe follows
2 tablespoons Ryan’s Pickled Red Onions, recipe 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 freshly 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: Preheat the broiler. Line a baking sheet with foil.

Rub the oil on the corn on the prepared baking sheet. Broil the corn, turning every few minutes, until charred on all sides, about 10 minutes. Remove the corn and let it cool slightly, then cut the kernels from the cob and set aside; discard the cob.

For the bacon: Preheat 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 baking sheet and brush with a layer of the sauce. Bake, flipping and basting with more sauce every 10 minutes, until 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: Arrange the wedges of lettuce on a large platter. Add the tomatoes, corn and bacon around the wedges. Season the lettuce and tomatoes with salt. Top with coarsely ground pepper. Spoon the dressing over the lettuce wedges and top with the pickled onions. Serve immediately.

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 lumps 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 until the sugar is dissolved. Pour 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 Kitchen | Food Network

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