Directions:
- Cook the bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve the drippings.
- Make the dressing: Combine the tomato paste, vinegar, sour cream, shallot, tarragon, sugar and 1 tablespoon bacon drippings in a medium bowl; whisk well. Add the olive oil in a slow stream, whisking until emulsified. Whisk in 2 to 3 tablespoons water to make the dressing thin enough to drizzle. Season with salt and pepper.
- Arrange the iceberg wedges on a platter and drizzle with the dressing. Top with the tomatoes and bacon.
- Photograph by Jonny Valiant
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.84 Kcal (946 kJ) | ||
| Calories from fat | 188.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.94g | 32% | |
|---|---|---|---|
| Cholesterol | 13.72mg | 5% | |
| Sodium | 142.41mg | 6% | |
| Potassium | 328.78mg | 7% | |
| Total Carbs | 6.32g | 2% | |
| Sugars | 3.84g | 15% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 4.17g | 8% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 0.4mg | 2% | |
| Calcium | 32.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 136.47 Kcal (571 kJ) | ||
| Calories from fat | 113.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.65g | 32% | |
|---|---|---|---|
| Cholesterol | 8.29mg | 5% | |
| Sodium | 86.05mg | 6% | |
| Potassium | 198.67mg | 7% | |
| Total Carbs | 3.82g | 2% | |
| Sugars | 2.32g | 15% | |
| Dietary Fiber | 0.93g | 6% | |
| Protein | 2.52g | 8% | |
| Vitamin C | 5mg | 14% | |
| Iron | 0.2mg | 2% | |
| Calcium | 19.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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