Colorado Wedge Salad Food

COLORADO WEDGE SALAD

Steps:

• For the buttermilk dressing: In a large bowl, add the buttermilk, mayonnaise, sour cream, ketchup, vinegar, hot sauce, garlic and some salt and pepper. Add the chives and parsley and whisk together. Adjust the consistency with more buttermilk or mayonnaise. Taste and adjust the seasoning. Refrigerate until using.
• For the salad: To serve, place the iceberg wedges on individual plates. Drizzle 2 to 3 tablespoons of dressing over each. Top with the red onions, tomatoes and blue cheese. Place 3 whole bacon strips over each and garnish with the chives. Serve with extra dressing on the side.

LADD'S CHOPPED WEDGE SALAD

Steps:

• Fry the bacon in a skillet until crisp, about 7 minutes. Drain on a paper towel. Chop into small pieces.
• Arrange the chopped iceberg on a small platter, then sprinkle over the grated mozzarella and chopped bacon. Drizzle with the Italian Ranch Dressing and finish with the pepper.
• Combine the mayonnaise, sour cream, milk, Parmesan, pesto, sun-dried tomatoes, salt, pepper and lemon zest and juice in a food processor. Process until well combined.

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

THE WEDGE SALAD

Steps:

• For the dressing: Whisk together the yogurt, kefir, dill, oil, garlic powder, salt, onion powder and cayenne in a medium bowl. Allow to sit for 1 hour in the refrigerator to let the flavors mingle.
• For the salad: Preheat a grill pan over medium-high heat.
• Cut the radicchio into 8 wedges, then drizzle with the olive oil and sprinkle with salt. Place the wedges on the grill and cook until slightly browned and wilted, about 2 minutes per side. Place the wedges on a platter.
• Meanwhile, quarter the romaine and nestle it in between the wedges of radicchio. Dollop the dressing around the platter and crumble the Gorgonzola over the top.

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.