Prep Time: 20 minutes  Cook Time: 10 minutes  Serves: 4-6


  • Dressing:
  • 1 tbsp. rice vinegar
  • ½ tsp. dry mustard
  • 1 cup mayonnaise
  • ¼ cup sour cream
  • ½ tsp. Worcestershire sauce
  • Dash of Tabasco sauce
  • 1 clove garlic, minced
  • ¾ tsp. Kosher salt
  • ¼ tsp. black pepper
  • 2 ounces crumbled Blue cheese
  • Salad:
  • 8 ounces smoked bacon, thick sliced, cut up and fried
  • 1 head iceberg lettuce, cored and cut into quarters
  • 3 ripe tomatoes, cored and quartered
  • Kosher salt
  • Fresh black pepper
  • ½ red onion, thinly sliced into half moons
  • 4 ounces crumbled blue cheese
  • 1½ cups baked candied pecans (recipe follows)
  • Candied Pecans:
  • 1½ cups pecans
  • 2 cups apple cider
  • 2 tbsp. white sugar
  • ½ tsp. Kosher salt
  • ¼ tsp. black pepper


1. To make blue cheese dressing: In a small bowl, whisk the vinegar and dry mustard until mustard is dissolved. Add the mayonnaise, sour cream, Worcestershire, Tabasco, garlic, salt and pepper and whisk to combine. Add the blue cheese and whisk again. Cover and refrigerate at least an hour. (Keeps for 3 days).

2. On a platter, spoon a little of the dressing and spread out to cover. Place lettuce wedges on top of the dressing. Arrange tomatoes, onions, bacon, and blue cheese over the lettuce. Dollop dressing over all, and scatter the pecans. Grind fresh pepper and serve immediately.

3. To make candied pecans: In a bowl, soak the pecans in the apple cider for at least 30 minutes. Drain. Spread pecans on a baking sheet and sprinkle with sugar, salt and pepper. Bake at 325° degrees for 14 minutes, until sugar is melted and pecans are toasted. Immediately transfer pecans to a plate to cool (otherwise, they’ll stick to baking pan, and won’t come off!)


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