Ingredients :
Serves 4
2 heads of baby iceberg lettuce, cut in half,
1/2 cup of bacon lardons ( slab bacon, thickly cut into 2-inch strips, cooked until crisp and fat is rendered.) ,
28 baby shrimp,
4 slices of red onions,
1 corn off the cob,
2 tablespoons of cranberries,
16 pieces of marcona almonds,
3 cherry tomatoes cut in half,
1 teaspoon olive oil.
Russian dressing (recipe below)
1/2 cup shallots minced,
1/2 cup capers chopped,
1/2 cup Dijon mustard,
2 tablespoons paprika,
1 1/2 quart mayonnaise,
1 1/2 cups ketchup,
1/2 tablespoon celery seed,
1 1/2 cups white onion,
1/2 qt water,
1 1/2 tablespoon old bay,
Place all ingredients in bain-marie and buzz with hand blender till consistency.
Place 2 tablespoons of dressing on bottom of plate to hold wedge in
place.
Place 1/2 of an iceberg on top of dressing.
Toss 1 teaspoon olive oil, corn, red onion, cherry tomatoes, almonds, cranberries and season with salt and pepper to taste,
dress on top of lettuce.
Sautee shrimp on medium heat for 2 minutes until cooked through and
add bacon lardons ( slab bacon thickly cut into 2-inch strips, cooked until crisp and fat is
rendered.) until warm, place warm on top of wedge.
Enjoy !
