Wedge salad with creamy black pepper dressing from Spiced: Unlock the Power of Spices to Transform Your Cooking (page 30) by America's Test Kitchen Editors

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Notes about this recipe

  • jenburkholder on April 21, 2024

    This was a good salad. My husband added blue cheese crumbles and son added feta crumbles. All very tasty!

  • averythingcooks on January 19, 2022

    This dressing is lovely over the crisp iceberg lettuce. I did not want the bacon (this time) so I rendered the fat from some pieces of "fatty bacon ends" that I keep in the freezer (and then discarded the solids) in order to sizzle/steep the pepper. I have no comparison to the same recipe made with "uncooked" pepper, but it's a pretty easy step (as the assumption is you are cooking bacon anyways) and as I said, the result is really good. A repeat for sure.

  • hbakke on July 22, 2019

    Love the dressing! Perfect with the tomatoes and bacon.

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