The name says it all. Everyone's favorite sandwich served as a salad with a warm bacon vinaigrette dressing.
1 large head iceberg lettuce
6 oz. bacon
3 tbsp. cider vinegar
3 tbsp. water
Salt and coarsely ground pepper, to taste
1 large tomato, diced
2 hard-cooked eggs, chopped
1. Cut lettuce into four wedges; place on salad plates and chill until ready to use.
2. Cook bacon over medium heat until crisp. Remove and drain on paper towels. Pour off all but 2 tbsp. drippings.
3. Add vinegar, water, salt, and pepper to drippings. Simmer, whisking constantly, for 1 min. Crumble bacon and add to dressing in skillet, stir in tomatoes.
4. For service, pour hot dressing over iceberg wedges. Garnish with hard-cooked eggs, croutons, and parsley.