Line a baking sheet with parchment paper and place the bacon on top. Place the bacon in a cold oven and turn it up to 400F. Cook the bacon for 20-25 minutes, rotating the pan once halfway through. Transfer to a plate lined with a paper towel and set aside to drain.
4 strips bacon
Once the bacon is in the oven, place the shallots in a bowl. Cover them with lemon juice and set them aside to pickle.
1 shallot, 1 lemon
Place the garlic, anchovies, and salt in a large bowl.*** Using a fork mash the three ingredients together to form a loose paste. Add the egg yolk, Dijon mustard, and lemon juice. Whisk to combine.
1 clove garlic, 2 anchovy fillets, ¼ tsp salt, 1 egg yolk, 1 tsp Dijon mustard, 1 tbsp lemon juice
While whisking constantly, slowly stream in the olive oil followed by the canola oil. Continue to whisk until the mixture thickens and becomes glossy.
1 tbsp olive oil, ¼ cup neutral oil
Fold in the Parmigiano Reggiano and taste. Adjust the seasoning by adding additional salt or lemon juice. Pour the finished dressing into a small bowl and chill in the fridge until ready to serve.
¼ cup Parmigiano Reggiano
Place the lemon wedges onto four plates. Balance an iceberg quarter on each. Spoon the dressing over the wedge and, using scissors, snip the bacon over top. Next, add some of the drained pickled shallots, followed by the crushed potato chips, and fresh dill. Finish with a dusting of shredded cured egg yolk and serve immediately.
4 lemon wedges, 1 head iceberg lettuce, ½ cup Ruffles Potato Chips, ¼ cup Fresh dill , 1 cured egg yolk**
