Iceberg Wedge with Bacon

Step 1

Place the 6 bacon strips in a single layer in a cold skillet, laid flat and not overlapping.

Step 2

Turn the heat to medium and cook the bacon, without moving it, until the edges are dark brown and smell smoky, about 8 minutes.

Step 3

Flip each bacon strip using tongs and cook the other side until the surface is dark brown and crispy all over, about 4 more minutes.

Step 4

Slide the bacon onto a paper towel to cool and drain. Once cool enough to handle, break each strip into 1-inch pieces.

Step 5

Slice the half head of iceberg lettuce in half crosswise (perpendicular to the core) to create two wedges, each about 2 inches thick.

Step 6

Place one wedge on each plate, flat-side up. Drizzle half of the ranch dressing over the surface of each wedge.

Step 7

Sprinkle the crumbled blue cheese evenly across the dressing on each wedge, about 1/4 cup per plate.

Step 8

Scatter the bacon pieces over the top of each wedge, dividing them equally. Season with a small pinch of salt and pepper.