These skewers are perfect year round and are basically a wedge salad in bite size form. They are a great way to incorporate a salad/ vegetable appetizer into the mix.
Yield: 24 Skewers
1 Head of Iceberg Lettuce
24 Grape Tomatoes
12 Slices of Thick Cut Bacon
24 Bamboo Toothpicks
12 oz of Bleu Cheese Dressing
12 oz of Crumbled Bleu Cheese
Wash and dry the iceberg. Cut the iceberg into one inch cubes. Cut bacon into 1.5 inch long strips. Fry bacon until crispy. Assemble as follows: Iceberg, two bacon slices, and one grape tomato. Drizzle bleu cheese dressing over each skewer and sprinkle with crumbled bleu cheese.
Leftover Tip: Use all the ingredients to create a full sized wedge salad. To add extra protein to this salad I recommend pan frying a salt, pepper and garlic powder seasoned steak to medium rare. Any cut of steak works, but Flank or Skirt is best for salads. Make sure the pan is very hot to sear the steak quickly and seal in the flavor.
Chef Tip: Bacon will shrink in size while cooking. To guarantee you will get appropriately sized pieces allow the bacon to come to room temperature before cooking.