This smoky twist on the classic comes loaded with blue cheese dressing, bacon, tomatoes, and crispy shallots. "I love wedge salads and we have a great blue cheese dressing that I worked really hard to create," Tim Peelen says. "It's grilled, just long enough to give it a bit of char. We ran it as a special, but it was so popular, we couldn't take it off the menu."
BURGER SHAKE SEASONING 1 Tbsp kosher salt 1 tsp peppercorn medley or black pepper 1 tsp dried Greek oregano 1 tsp granulated garlic
Combine all ingredients in a small bowl. Store in an airtight container for up to 3 months.
BLUE CHEESE DRESSING 1 cup mayonnaise 1 cup sour cream 1 tsp Worcestershire sauce 1/2 tsp dry mustard 1/2 tsp kosher salt 1/2 tsp granulated garlic 1/4 tsp ground pepper 1 1/4 cups crumbled blue cheese
Whisk together all ingredients except blue cheese until smooth. Fold in blue cheese. Refrigerate at least 3 hours or up to 7 days.
ASSEMBLY 4 strips bacon 1 shallot, thinly sliced 1 head iceberg lettuce 2 Tbsp olive oil 1 Roma tomato, diced 4 Tbsp crumbled blue cheese 1 Tbsp chopped scallions Lemon wedges
Preheat grill to medium-high heat. Fry bacon until crisp; chop and set aside. Crisp-fry shallots in bacon drippings; set aside.
Cut lettuce into 4 wedges through the core. Brush with oil and sprinkle with seasoning. Grill cut-side down for 30 seconds per side until marked but still crisp.
Arrange wedges on platter. Top each with 1/4 cup dressing. Garnish with bacon, tomatoes, blue cheese, shallots, and scallions. Serve with lemon wedges.
A sneak peek of Tim Peelen’s recipe in Phoenix Eats & Drinks reflects his philosophy as co-owner of Joe’s Farm Grill and Joe’s Real BBQ, approachable, farm-driven flavors made thoughtfully, where simple ingredients are treated with care and meant to be shared.