Wedge Salad with Prawns, Blue Cheese & Bacon

Serves 6
Prep time 1 hour, 30 minutes
Cook time 45 minutes
Total time 2 hours, 15 minutes
Allergy Shellfish
Meal type Appetizer, Lunch, Main Dish, Salad, Side Dish, Starter
Misc Pre-preparable, Serve Cold
This is a wonderfully satisfying salad-meets-meal, and has two of our favorite things: bacon and prawns!


  • 3 heads Iceberg Lettuce (outer leaves removed, quartered into wedges)
  • 1lb bacon
  • 24 Large prawns
  • 1/2 cup Ratto's Extra Virgin Olive Oil
  • 2 cloves garlic (minced)
  • 1 dash soy sauce
  • 1 rosemary sprig (choppes)
  • 8oz Roquefort or Gorgonzola Picante
  • 4oz plain, cream topped yogurt
  • 2-3 tablespoons Ratto's White Wine Vinegar
  • 1 Small shallot (minced)
  • 1 teaspoon fresh thyme (minced)
  • salt & pepper
  • red chli flakes


Step 1
Clean and devein prawns.
Step 2
Marinate prawns in 1/4 c olive oil, garlic, salt & pepper, a few red chili flakes and rosemary.
Step 3
Cook bacon on a rack in a parchment-lined deep sheet pan in a 350 degree oven, turning once, until perfectly crisp. Drain bacon on paper towels. Reserve fat.
Step 4
Make dressing: Combine cheese, remaining olive oil, yogurt, vinegar, shallot, thyme in a food processor. Add salt and pepper & correct seasoning.
Step 5
Sauté prawns in bacon fat until just pink and curled, turning once. Sprinkle with a dash of soy sauce, plus salt and pepper.
Step 6
To plate, place Iceberg wedge pointing up. Drizzle a generous dollop of dressing on the wedge & plate. Top with crumbled bacon & prawns.