French Wedge Food

WEDGE SALAD WITH HOMEMADE FRENCH DRESSING

Steps:

• Remove the outside leaves from the lettuce and cut in half. Remove the core and slice the halves in half again, making 4 wedges and wash thoroughly. Drizzle with Creamy French Dressing and sprinkle the tomato halves and bacon over the salad.
• Combine the first 8 ingredients in a small bowl. Add the oil slowly while whisking constantly. Season, to taste, with salt and pepper.

FRENCH WEDGE

Steps:

• Toast the walnut pieces in 350F oven for up to 5 minutes, tossing regularly and being careful not to burn.
• In mixing bowl, add mustard, red wine vinegar, salt and pepper. Slowly drizzle in olive oil while whisking. Chill until ready to dress salad.
• Halve the iceberg lettuce half and put each quarter head on a salad plate. Arrange the avocado slices next to the wedge.
• Re-whisk then pour the dressing to taste over each wedge. Top with walnuts, tomatoes and Roquefort.
• Feastie.

BAKED POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F.
• Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
• Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.