Momofuku's chili crunch romaine salad

You can't argue with a wedge salad, with its hunk of crisp lettuce and dressing dripping into its crannies. The Momofuku team has given it a peppery twist by using their chili crunch in this recipe: Put ½ cup Momofuku soy sauce, 1 garlic clove, ⅓ of a white onion—roughly chopped, 1 tsp MSG, 2 tbsp white vinegar, and 2 tbsp water to a blender and blend until smooth. Set aside; You'll have extra dressing.

Cook 2 thick-cut bacon strips to your preferred doneness, then set aside. Cut ½ cup caramelized pecans in half. Cut 1 romaine heart in half lengthwise. Slice 1 radish into thin rounds. Cut ½ cup caramelized pecans in half.

In a small bowl, mix 3 tbsp Momofuku Chili Crunch, 3 tbsp lemon juice, and 3 tbsp of the dressing. Place a romaine half on each plate and spoon chili-soy dressing over the top. Lay a bacon strip on each and top with the pecans, sliced radish, and a handful torn basil. Serve immediately.