Michael Abatello from City Cellar in Westbury shows News 12's Lily Stolzberg how make a wedge salad.

Recipe:
Ingredients:
-Baby romaine hearts
-Bacon
-1 cup of mayo
-1 tablespoon of vinegar
-2 tbl shallot
-1 tsp parsley

Directions:
-Wash and split the baby romaine hearts.
-Cut the bacon in a small dice and cook on a low heat in a sauté pan until rendered and crispy, cool in the excess fat.
-For the dressing, mince shallot and parsley, then whisk mayo, vinegar and buttermilk together.
-Place the cherry tomato in a roasting pan in the oven coated with olive oil for 12 minutes at 325 degrees.