Iceberg Wedge Salad with Bacon and Hard-boiled Egg

Step 1

Place the 2 eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 9 minutes. Then drain and cool in ice water.

Step 2

While the eggs cook, fry the 4 bacon slices in a skillet over medium heat until crisp, about 6-8 minutes. Transfer to a paper towel-lined plate and crumble when cool.

Step 3

Cut the 1 head of iceberg lettuce into 4 wedges, keeping the core intact so they hold together. Arrange the wedges on a serving platter.

Step 4

Peel the cooled eggs and chop them into small pieces. Sprinkle the chopped eggs and crumbled bacon evenly over the lettuce wedges.

Step 5

Drizzle the 1/2 cup blue cheese dressing over the wedges, then top with the 1 cup croutons. Season with the 1/4 teaspoon salt and 1/4 teaspoon black pepper and serve immediately.

Step 6

For extra flavor, add a sprinkle of fresh chives or a dash of hot sauce if you have them.