WEDGE SALAD
Steps:
- For the salad: Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.
- For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).
- Assembly: Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives.
- Any leftover dressing can be refrigerated for up to 1 week.
WEDGE SALAD
Steps:
- Puree 1 cup each mayo and blue cheese with 1/2 cup buttermilk, 1 shallot, lemon zest, Worcestershire sauce, parsley, salt and pepper. Drizzle over iceberg wedges; top with egg mimosa (See No. 42) and crumbled bacon.
- See all 50 Simple Salads
WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING
This a great salad to have for a simple lunch or to serve with a nice dinner. Fresh ingredients make this salad very elegant and the wedge presentation makes it a great starter for a special occasion dinner. It is best to chill the dressing for 24 hours prior to serving.
Provided by cabanagrl
Categories Salad Green Salad Recipes
Time P1DT30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
- Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 9.1 g, Cholesterol 51.4 mg, Fat 30.6 g, Fiber 1.1 g, Protein 13.7 g, SaturatedFat 13.5 g, Sodium 892.3 mg, Sugar 5.3 g
BAREFOOT CONTESSA'S CAESAR SALAD WITH PANCETTA
I saw Ina make this on her show entitled "Picnic at the Pond". Don't leave out the anchovies; it's what makes the dressing wonderful!
Provided by Juenessa
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. (Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Ask that it's cut 1/2-inch thick.).
- Remove to paper towels and drain.
- Place the tomatoes on a baking sheet and coat with olive oil.
- Sprinkle with salt and pepper.
- Roast for 15 to 20 minutes, until soft.
- Wash the lettuce leaves carefully and spin-dry in a salad spinner.
- Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices.
- Place them in a large mixing bowl.
- For the dressing, place the egg yolk (*if you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise), mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade.
- Process until smooth.
- With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick.
- Add the 1/2 cup grated Parmesan cheese and pulse 3 times.
- Toss the lettuce with enough dressing to moisten well.
- Add 1 cup grated Parmesan and toss.
- Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.
Nutrition Facts : Calories 656, Fat 62.8, SaturatedFat 12.2, Cholesterol 57, Sodium 1006.9, Carbohydrate 14.2, Fiber 5.8, Sugar 5.9, Protein 13.7
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