I made this version and twist on a wedge salad recently and really liked it. I think it is easier to eat and looks beautiful when served individually. I’m serving this as a starter to my Valentine’s Day Menu this year. It is light and fresh with just a touch of lushness from the blue cheese crumbles and crisp bacon. Iceberg always gets a bad rap for not being “nutrient rich” like spinach or kale. But those guys don’t stand a chance against iceberg when it comes to crispy, crunchy lettuce. That’s where iceberg is a star. This iceberg steak with blue cheese, orange and bacon salad is a winner in my book and is just packed with flavor. I’m bringing back iceberg in a big way. Give it a try.
Some tips on preparing the tomatoes and bacon. First, cook the bacon until really crisp. Let it drain on paper towels to remove excess fat. Then crumble it and top your lettuce steaks. I like to use a hefty, thick cut of bacon so there is some substance. You can certainly use regular cut bacon and use more strips.
On the tomatoes, use any tomatoes you like. I like the compari tomatoes and simply cut them in half and squeeze out the seeds and liquid. This way, I just get the firm outer layer of the tomato and none of the liquid that could dilute the dressing.
For the dressing, I loved using the orange infused olive oil with the fresh orange juice. It cuts through the richness of the bacon and blue cheese and lightens up the whole dish. Could you use regular olive oil instead of the orange olive oil? Of course! I was just going for that citrus flavor. You’ll also note that I made just enough for a drizzle over the salad. I didn’t want to weigh it down with the dressing. If you like your salad “wetter” simply double the recipe.
If you like oranges as much as I do, check out my post on other ways to use fresh oranges. 5 Amazing Recipes using fresh Oranges
To get started with this recipe, gather all your ingredients for the dressing. Then, to make the dressing, simple add all the ingredients to a small bowl and whisk until incorporated. Be sure to taste and adjust salt and pepper to your liking.
Next, prep all your ingredients. Slice the iceberg into thick “steaks”. I usually get two thick steads from the middle of a large head of lettuce. Be sure to save the rest for another salad. Plate each steak on an individual plate.
Next, fry up your bacon until it is really crispy. Drain on a paper towel lined plate. Then crumble the cooled bacon and put to the side.
To prep your tomatoes, just cut them in half and squeeze out the seeds and liquid from the middle. This way, the tomato juice won’t dilute your dressing. Chop the tomatoes. Peel the clementine and remove all the white pith and membrane “strings” that are attached. Separate into segments and cut each segment into half. You are now ready to assemble your salad.
Top each iceberg steak with half the chopped tomato, blue cheese, bacon, cut orange segments and green onion. Sprinkle with salt and pepper and drizzle with the dressing.
Serve and enjoy. It doesn’t get any easier than this. It is a beautiful salad and one you and your guests are going to love. Looking for other creative and tasty salads? Be sure to try some of these:
Jicama, Apple, Carrot, and Shrimp Salad
Wheat Berry Vegetable Salad with Dried Fruit and Walnuts
Smashed Cucumber and Raspberry Salad
Raspberry and Lemon Salad with Crispy Chicken Croutons
Shrimp, Summer Corn and Tomato Salad
Red Apple and Chicken Salad with Nut Clusters
Iceberg Steak with Blue cheese, Orange and Bacon
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Middle slices of a head of iceberg lettuce cold
- 1/4 Cup Blue cheese crumbles
- 3 Strips of bacon cooked crispy and crumbled
- 1 Green onion chopped
- 4 Compari tomatoes seeded and chopped
- 1 Clementine peeled and pith/strings removed and each individual segment cut in half
- Kosher salt and freshly ground black pepper
ORANGE VINAIGRETTE
- 1 Tbsp. Orange Olive oil
- Juice of half an orange
- 2 Tsp. Rice wine vinegar
- 1/2 Tsp. Kosher salt
- 1/8 Tsp. Freshly ground black pepper
Instructions
- Make the dressing. Put the ingredients in a small bowl and whisk until well incorporated. Taste and adjust salt and pepper to your liking.
- Place the iceberg “steaks” on plates and top each with half the chopped tomato, blue cheese, bacon, cut orange segments and green onion. Sprinkle with salt and pepper and drizzle with the dressing.
- Serve and enjoy.
