ICEBERG HEARTS WITH BLUE CHEESE VINAIGRETTE
Blue cheese provides a needed spark to basic iceberg lettuce here.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Combine mustard, vinegar, and half of the blue cheese in a bowl. Slowly drizzle in oil, whisking until the mixture becomes thick. Season with salt and pepper.
- Place one wedge of lettuce on each serving plate, and drizzle with dressing. Garnish with the remaining cheese.
LETTUCE WEDGES WITH BLUE CHEESE DRESSING
Steps:
- In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion powder. Whisk the mixture together until smooth. Add the cheese and mix just until blended. Chill in an airtight container in the refrigerator at least 2 hours before serving.
- Core and quarter each head of lettuce. Serve a generous dollop of dressing over each lettuce wedge and top with the bacon and tomato. Season with pepper.
ICEBERG LETTUCE WITH BLUE CHEESE VINAIGRETTE
Salad is easy when you don't have to chop, shred,or tear any greens. Just quarter a head of iceberglettuce, and top with a zesty blue cheese vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 7
Steps:
- Whisk together vinegar, shallot, and mustard. Pour inoil in a slow, steady stream, whisking constantly untilemulsified. Whisk in half the blue cheese. Season with salt.
- Arrange lettuce wedges on a platter. Drizzle withvinaigrette. Sprinkle with remaining blue cheese, andseason with pepper.
CLASSIC STEAKHOUSE WEDGE SALAD
The classic wedge with diced avocado and grated carrot plus smoky bacon, the crunchiest croutons and homemade thick and creamy blue cheese dressing.
Provided by Lisa Lotts
Categories Appetizer Main Course
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°.
- Tear the bread into smallish chunks and put them in a mini food processor. Pulse several times until you have medium sized shreds and crumbles of bread (the more stale the bread, the better for pulsing into uneven shards).
- Transfer the bread to a baking sheet. Drizzle with olive oil and oregano and toss to coat. Spread the bread evenly onto the pan and bake for 8 minutes. Stir the bread and return to the oven for an additional 8 minutes or until the breadcrumbs are light brown and very crispy. Set aside to cool.
- Bring a small pot of water to a boil. When the water is boiling add the eggs and cook for 6 minutes. Drain the water and rinse the eggs with cold water to stop the cooking. When the eggs are cool enough to handle, remove the shells and either finely dice the egg, or sieve it through a mesh sieve by adding the egg to the sieve and pressing firmly on it with the back of a spoon until it's forced through the the tiny holes (note, this takes a little elbow grease). Scrape the egg off of the back of the sieve and transfer to a bowl.
- While the croutons are toasting and egg is cooking, chop the bacon into 1/2" pieces. Heat a medium skillet over medium high heat. When the pan is hot, add the bacon to the skillet and fry, stirring occasionally until crispy and golden. Transfer the bacon to a dish lined with paper towels to soak up the excess fat. Set aside.
- Remove any wilted or discolored leaves from the outside of the lettuce. Cut the iceberg lettuce into quarters through the core. Turn each quarter onto a flat side and trim the tough core from each piece.
- Place each wedge of lettuce onto individual plates or one large platter. Divide the blue cheese dressing over each iceberg lettuce wedge. Sprinkle each with tomatoes, grated carrot, red onions, blue cheese crumbles, bacon, egg and avocado. Add a few tablespoons of toasted croutons to each salad and serve.
Nutrition Facts : Calories 418 kcal, Carbohydrate 32 g, Protein 16 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 127 mg, Sodium 782 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving
ICEBERG LETTUCE SALAD
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the dressing: In a medium bowl, whisk together the blue cheese, oil, mayonnaise, vinegar and hot sauce. Season with salt and pepper and add more hot sauce if preferred. Set aside.
- For the salad: Divide the lettuce rounds among 4 plates. Pour 1/2 cup of the dressing over each. Top each with one-quarter of the tomatoes and bacon. Sprinkle some chives on top. Serve immediately.
ICEBERG WEDGE SALAD WITH BLUE CHEESE DRESSING
A crisp salad with tangy blue cheese dressing, crumbled cheese and crunchy toasted walnuts - a great accompaniment to steak
Provided by Chelsie Collins
Categories Side dish, Starter
Time 10m
Number Of Ingredients 8
Steps:
- Make the dressing in a medium-sized bowl by combining the buttermilk, soured cream, mayonnaise, lemon juice and 50g of the blue cheese. Season and stir through the chives. Chill until ready to serve.
- When ready to serve, pour half the dressing over the lettuce wedges and crumble over the remaining blue cheese and a scattering of walnuts. Serve the rest of the dressing on the side.
Nutrition Facts : Calories 516 calories, Fat 46 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium
ICEBERG LETTUCE WITH BLUE CHEESE DRESSING
Provided by Mark Bittman
Categories easy, quick, weekday, salads and dressings
Time 5m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mash yogurt with blue cheese, lemon juice, a pinch of salt, and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.
- Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 248 milligrams, Sugar 3 grams
ICEBERG LETTUCE WITH BLUE CHEESE DRESSING
This recipe reminds me of childhood. It's extremely retro, with an optional update. Definitely not for the nutrition-conscious. Did you know iceberg lettuce has the poorest nutritional content of all lettuces? The lettuce certainly won't boost your vitamin A or C levels, or fatten you up but the dressing sure will! This was in today's NY Times, an article about "loser lettuces" (iceberg and romaine) by Mark Bittman, the Minimalist. I would take exception with calling romaine a loser lettuce; unlike iceberg it has lots of nutrition. Then again, sometimes you just can't beat the crunchy cold of iceberg. I made this last night and it was just as I remembered it :)
Provided by Kumquat the Cats fr
Categories Salad Dressings
Time 5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mash yogurt with blue cheese, lemon juice, a pinch of salt and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.
- Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.
Nutrition Facts : Calories 466.9, Fat 28.1, SaturatedFat 17.8, Cholesterol 82.5, Sodium 1108.4, Carbohydrate 30.3, Fiber 6.5, Sugar 21.6, Protein 27.9
ICEBERG HEARTS WITH BLUE CHEESE VINAIGRETTE
Very simple, very fresh salad with homemade dressing. Yum. A nice addition to a more complicated meal.
Provided by sugarpea
Categories Salad Dressings
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix mustard, vinegar, and half of the blue cheese; gradually add the olive oil while whisking and whisk until emulsified; season with salt and pepper.
- Plate each iceberg head; drizzle with dressing and garnish with the remaining cheese.
Nutrition Facts : Calories 360.1, Fat 35.5, SaturatedFat 9.1, Cholesterol 21.3, Sodium 451.5, Carbohydrate 5, Fiber 1.7, Sugar 2.6, Protein 7.4
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