Iceburge Wedge With Bacon & Blue

Cheese
Serves: 4
Time: 35 minutes

INGREDIENTS
1 head of iceberg lettuce
1/4 cup finely chopped chives
8 slices of bacon
1 cup crumbed blue cheese
2 red vine-ripened tomatoes, cut into wedges
lemon wedges, to serve with finished salads
Dressing:
1 cup of mayonnaise
1 cup of sour cream
1/2 cup crumbled blue cheese
juice of 1 lemon
2 tablespoon honey
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil

BLT SANDWICH WITH BASIL-AVOCADO

MAYO
Yield: serves 2
Time: 30 minutes

Ingredients
4 slices of sourdough bread
extra-virgin olive oil
1 clove of garlic
8 thick-cut slices of applewood smoked bacon
2 sprigs of rosemary
Kosher salt and freshly ground black pepper
1 beefsteak tomato, thick cut slices
4 whole leaves of butterhead lettuce
Basil-Avocado Mayo:
1/4 mayonnaise
1 ripe avocado
4-6 leaves of fresh basil
juice of half a lemon
2-3 tablespoon of water
Kosher salt and freshly ground black pepper

Directions
1. Pre-heat oven to 375 degrees F.
2. Begin by cooking the bacon. On a roasting tray lay bacon out in a single
layer and scatter rosemary over the top. Drizzle with a little olive oil and
place in the oven and bake for 15-17 minutes until crispy and golden brown
(time will vary depending on the thickness of your bacon.
On a separate tray lay the slices of bread out in a single layer and drizzle with
a little olive oil. Season with salt and pepper and toast in the oven for 7-10
minutes until golden and toasted. When done remove from the oven and rub
the oiled side of the bread with the garlic clove so it imparts a little garlic
flavor.

3. Make the dressing by combining the mayonnaise, lemon juice, basil,

avocado, salt and pepper in a blender. Puree until smooth and bright green -add a little water to thin slightly so it is the consistency of plain mayonnaise
again (the avocado makes it a lot thicker).
4. To assemble the sandwich place one slice of bread (oil-garlic side up and
smear with a good helping of basil-avocado mayo. Top with 2 slices of tomato.
Season the tomato with salt and pepper. Top with 4 slices of bacon. Smear
the final side of bread with basil-avocado mayo and place on top.