Iceberg Wedge With Buttermilk Herb Dressing Food

ICEBERG WEDGE

Steps:

• Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.
• Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.

ICEBERG WEDGES WITH BLUE CHEESE DRESSING

Steps:

• In a bowl, combine buttermilk, mayonnaise, half of the blue cheese, lemon juice, and hot sauce.
• Stir to combine
• Stir in chives, salt, and pepper.
• Serve with iceberg wedges and top with remaining blue cheese.

ICEBERG WITH SMOKED-BACON-AND-BUTTERMILK DRESSING

Steps:

• Trim the loose outer leaves from the heads of iceberg, and cut each into 4 wedges and place in the freezer for 10 minutes before serving, along with 4 serving plates.
• Remove the chilled plates and arrange each with a circle of sliced tomatoes. Set a wedge in the center of each plate. Nap with 1/4 cup dressing.
• Sprinkle bacon over each wedge. Serve immediately.

ICEBERG WEDGES WITH BACON AND BUTTERMILK DRESSING

Steps:

• Preheat the oven to 275°F
• Prepare a bowl of ice water.
• In a medium pot of boiling water, blanch the tomatoes just until the skins loosen, about 30 seconds.
• Using a slotted spoon, transfer the tomatoes to the ice water to cool.
• Drain and peel the tomatoes, pat dry and halve crosswise.
• Arrange the tomatoes, cut side up, on a nonstick baking sheet and drizzle with 2 tablespoons of the olive oil.
• Sprinkle with the chopped thyme and season with salt and pepper.
• Roast for about 2 1/2 hours, or until the tomatoes are very tender and slightly shrunken.
• Transfer the tomatoes to a plate and let cool.
• Meanwhile, spread the brioche cubes on a small baking sheet and toast for about 15 minutes, or until golden and crisp.
• Let the croutons cool.
• In a small bowl, whisk the mayonnaise, crème fraîche and buttermilk until smooth.
• Add the lemon juice, parsley, mint and 1 tablespoon of the chives and season with salt and pepper.
• Refrigerate until chilled.
• In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and slightly crisp, 8 to 10 minutes.
• Transfer to paper towels to drain.
• Put each iceberg wedge on a plate, add a tomato half and drizzle with the remaining 2 tablespoons of olive oil.
• Scatter the croutons and bacon on top.
• Garnish with the remaining 2 tablespoons of chives and serve, passing the buttermilk dressing at the table.

ICEBERG WEDGES WITH CHILE-BUTTERMILK DRESSING

Steps:

• In a blender, combine buttermilk, chile oil, canola oil, vinegar, and oregano; season with salt and pepper.
• Cut lettuce head into 8 wedges; divide among plates. Serve with dressing and croutons.

WEDGE SALAD

Steps:

• Whisk together sour cream, mayonnaise, buttermilk, and lemon juice in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper. Cover and refrigerate at least 30 minutes (and up to 3 days) to allow the flavors to really meld.
• Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard.
• Halve cherry tomatoes (if using beefsteak, halve and squeeze out some seeds beforehand, so it's not watery, then cut into bite-size pieces). Season with salt and pepper; let stand 5 minutes. Cut lettuce through its core into 4 wedges; place each one on a plate. Spoon dressing on top and sprinkle with bacon, tomatoes, remaining 1/4 cup blue cheese, and more chives.

ICEBERG WEDGES WITH BUTTERMILK BLUE CHEESE DRESSING

Steps:

• Whisk together buttermilk, mayonnaise, shallot, chives, lemon juice, coarse salt, pepper, and celery salt in a small bowl. Fold in blue cheese. Cover with plastic wrap, and refrigerate until cold, about 30 minutes.
• Place each wedge of lettuce on an individual plate. Drizzle each wedge with dressing and garnish with tomatoes, if desired.

ICEBERG WEDGES WITH CREAMY BLUE CHEESE DRESSING

Steps:

• Whisk mayonnaise, 1/2 cup blue cheese, yogurt, buttermilk, and vinegar in medium bowl until almost smooth. Mix in remaining blue cheese. Season dressing generously with cracked black pepper. (Can be made 1 week ahead. Cover and refrigerate.)
• Arrange lettuce wedges on 8 plates. Spoon dressing over lettuce. Sprinkle with green onions and additional black pepper and serve.

GRILLED ICEBERG WEDGES WITH BUTTERMILK-BASIL DRESSING

Steps:

• Light a grill and preheat for at least 10 minutes or preheat a grill pan. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp but still slightly chewy, about 5 minutes. (You could do this in a cast-iron skillet right over the grill).
• In a medium bowl, whisk the buttermilk with the sour cream, vinegar and basil. Season with salt and pepper.
• Brush the cut sides of the iceberg wedges with oil and season with salt. Grill over moderately high heat until the edges are browned and grill marks form, 1 to 2 minutes. Turn to brown the other cut side, 1 to 2 minutes longer.
• Transfer the wedges to a platter and drizzle with half of the dressing. Sprinkle with the bacon and serve, passing the remaining dressing at the table.

ICEBERG WEDGE SALAD WITH WARM BACON DRESSING

Steps:

• Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl.
• Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.

ICEBERG WEDGE WITH BUTTERMILK-HERB DRESSING

Steps:

• Place first 9 ingredients in a blender; process 45 seconds or until herbs are finely chopped.
• Place 1 lettuce wedge on each of 6 plates. Drizzle each wedge with 3 tablespoons dressing; top each serving with 8 tomato halves.
• Divide onion evenly among servings. Garnish with chive pieces, if desired.