Happy May Day everyone! I cannot believe it is already May, where in the world is the time going?
My week has been pretty eventful so far this week. Yesterday I had the great opportunity to stage at a local Austin restaurant. Staging is an unpaid internship when a chef works briefly, for free, in another chef’s kitchen to learn and be exposed to new techniques and cuisines. I have staged in a few Austin kitchens and it really is such a fun experience.
Staging can lead to a pretty long day so when I got home last night, cooking something elaborate for dinner was definitely not a priority. Enter the wedge salad.
I love throwing dinners like this together- some bacon, tomatoes, left over beef tenderloin and voila dinner is served!
1/4 of full wedge salad
1/4 cup grape tomatoes, halved
2 strips bacon
2-4 oz beef tenderloin (you can also use chicken, or nothing at all)
2 Tbsp blue cheese dressing
Wash your lettuce and tomatoes thoroughly. Cook up your bacon, let it rest on a paper towel and then crumble into bits. Assemble salad. Easy peasy!