This crunchy, satisfying wedge salad features napa cabbage instead of the traditional iceberg lettuce, as well as hot, crispy bacon and chickpeas for heartiness. The toppings include quick-pickled red onion and a creamy blue cheese dressing made with the onion pickling liquid.
Make ahead: The pickled onion and blue cheese dressing can be made and refrigerated separately for up to 4 days in advance.
Storage: Refrigerate the cabbage wedges, dressing, onions and chickpea-bacon mixture separately for up to 4 days. Reheat the chickpeas and bacon in a skillet before serving, if desired.
Ingredients
Servings: 4–6
Directions
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Step 1
In a small, shallow bowl, whisk together the vinegar, water, sugar and salt until the sugar and salt dissolve. Add the onion, stir to combine and let sit for at least 15 minutes to soften a bit, giving them a stir once or twice; or cover and refrigerate until needed.
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Step 2
In a large skillet over medium heat, cook the bacon until nearly all of the fat is rendered and the bacon is almost crisp, 10 to 12 minutes, stirring occasionally. Stir in the chickpeas, and continue to cook until the bacon is totally crisp and the chickpeas are warm, another 2 minutes.
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Step 3
While the bacon and chickpeas are cooking, drain the onions, capturing the pickling liquid in a medium bowl. Add the mayonnaise and pepper to the bowl, and whisk well to combine. Stir in the cheese, then taste and season with salt if needed. You should have about 1 cup of dressing.
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Step 4
Divide the cabbage wedges among individual plates or arrange on a large serving platter. Evenly drizzle the dressing on the wedges, making sure you get plenty of blue cheese on each one. Divide the pickled onions and tomatoes among the wedges, and use a slotted spoon to evenly distribute the bacon and chickpeas across the salad. (Reserve any leftover bacon fat for another use.) Serve immediately.
Substitutions
If you can’t have pork >> use turkey bacon.
If you’d prefer no meat >> just skip it, and instead warm a teaspoon of pimentón in a couple of tablespoons of olive oil, and warm the chickpeas in that. Season them with salt and lemon juice before spooning on top of the salad.
To make it vegan >> follow the advice above for the chickpeas, use vegan mayonnaise and substitute a vegan blue cheese in place of the regular blue cheese (or just whisk the vegan mayonnaise together with the onion pickling liquid and call it a day).
Can’t get your hands on a napa cabbage? >> Use romaine, iceberg or any crunchy lettuce.
Notes
To maintain neat wedges, trim as little as possible from the bottom of the head of cabbage, keeping most of the core intact. Slice all the way through the head, so each wedge includes a small piece of the core.
