ICEBERG WEDGE WITH WARM BACON AND BLUE CHEESE DRESSING
Categories Cheese Leafy Green Onion Pork Appetizer Quick & Easy Mayonnaise Blue Cheese Lemon Bacon Spring Summer Lettuce Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)
- Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.
ICEBERG WEDGE SALAD WITH WARM BACON DRESSING
Steps:
- Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside.
- In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately.
ICEBERG WEDGE SALAD WITH WARM BACON DRESSING
An easy salad fit for company.
Provided by kikosmom
Categories Salad Green Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 13.4 g, Cholesterol 20.1 mg, Fat 7.9 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 439.5 mg, Sugar 8.6 g
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 WEDGE WITH WARM BACON & BLUE CHEESE DRESSING
Make and share this Iceberg Wedge With Warm Bacon & Blue Cheese Dressing recipe from Food.com.
Provided by Juenessa
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients in medium bowl.
- Add blue cheese and stir until well blended.
- If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
- (Can be made 1 day ahead. Cover and chill.).
- Cook bacon in large skillet over medium heat until golden brown and beginning to crisp.
- Arrange lettuce on plates.
- Spoon dressing over.
- Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally.
- Garnish with red onion.
Nutrition Facts : Calories 507.9, Fat 43.4, SaturatedFat 12.8, Cholesterol 57.9, Sodium 1081.2, Carbohydrate 20.7, Fiber 2, Sugar 6.7, Protein 11.1
ICEBERG WEDGE WITH BUTTERMILK BLUE CHEESE DRESSING
Provided by Aaron McCargo Jr.
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slice the lettuce into thick wedges. In a medium-sized bowl, add the mayonnaise, sour cream, buttermilk, salt and pepper, to taste, hot sauce, chives, garlic, and lemon juice. Whisk together, then slowly fold in the blue cheese crumbles. Arrange the lettuce on a serving platter and drizzle with the dressing. Garnish with tomatoes, avocado, and bacon. Serve.
ICEBERG WEDGE SALAD WITH WARM BACON AND BLUE CHEESE DRESSING
Steps:
- Mix the mayonnaise, lemon juice, pepper, and hot sauce in a medium bowl. Add the cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
- Cook the bacon in a large skillet over medium heat until golden brown and beginning to crisp.
- Arrange the lettuce wedges on plates. Spoon the dressing over. Using a slotted spoon, transfer the warm bacon from the skillet onto the salads, dividing equally. Garnish with red onion.
- do ahead
- The DRESSING can be made 1 day ahead. Cover and chill.
LAYERED BLUE CHEESE, BACON AND ICEBERG SALAD
What's better than a classic wedge? One that's stacked with all the usual suspects, plus some new friends. Carrots add just the right amount of color and root-veggie crunchiness. You can toss the salad with ranch or French dressing if you don't have blue cheese on hand.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak the onions in ice water for at least 20 minutes. Strain.
- Meanwhile, cook the bacon in a large skillet over medium heat until brown and crisp, 6 to 7 minutes per side. Remove, drain on paper towels and roughly chop.
- Whisk together the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl.
- Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a layer with a third of the lettuce, then add the following in separate layers: the tomatoes, the olives, half the remaining lettuce, the carrots, the croutons, and the remaining lettuce. Sprinkle the top with the onions and bacon. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.)
- If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.
ICEBERG WEDGE BLUE CHEESE BACON & TOMATO SALAD
I first tried a salad like this in a restaurant. I think my homemade version is much better. Hat's off to Luby for the outstanding recipe for Blue Cheese Dressing which is the only one I will eat now. I copied the recipe verbatim, and included all steps in making the dressing straight from Luby's recipe, #55514. This is my favorite salad in the summertime, reminds me of a BLT without the bread.
Provided by The Big Cheese
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
- Add remaining ingredients mixing thoroughly.
- Must refrigerate for 24 hours before serving for best flavor.
- For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
- Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
- Serve nice and cold, adding salt and pepper to taste.
ICEBERG WEDGES WITH CREAMY BLUE CHEESE DRESSING
This is a simple and fantastic retro-diner salad that is based on a recipe from the January 2003 issue of Bon Appetit magazine. Another rare recipe that my picky DH actually likes! I often serve this to compliment one of his BBQ's, and sometimes add tomato wedges, especially if I have some that are garden fresh.
Provided by mersaydees
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl, whisk together mayo, 1/2 cup of the blue cheese, yogurt, buttermilk, and vinegar until nearly smooth.
- Mix in remaining blue cheese.
- Season with black pepper.
- (Dressing can be made 1 week ahead and stored in refrigerator).
- Arrange lettuce wedges on 8 plates.
- Spoon dressing over wedges.
- Sprinkle with green onions and season with additional black pepper.
ICEBERG WEDGES WITH BACON AND BUTTERMILK DRESSING
"This salad from Thomas Keller's family-style restaurant, Ad Hoc, in Yountville, California, is a twist on the quintessential American combination of iceberg lettuce, tomato wedges and packaged bacon bits with a mayonnaise dressing. Only the iceberg lettuce wedges stay the same: The tomatoes are oven-roasted, the bacon is cut extra thick and the buttermilk dressing is spiked with chives, mint and parsley." This salad still is one of my favorites and this take on it is delicious! Food & Wine Magazine, October 2007 edition, Entertaining Napa Style. Have not allowed for cooling or chilling time.
Provided by Manami
Categories Pork
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 282.8, Fat 25.9, SaturatedFat 7.5, Cholesterol 32.3, Sodium 332.4, Carbohydrate 8.8, Fiber 2.1, Sugar 4.3, Protein 5.3
ICEBERG WITH TOMATOES, BLUE CHEESE, AND BACON
The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.
Categories Bon Appétit Salad Lettuce Blue Cheese Walnut Bacon Sour Cream Celery Tomato Lunch Quick & Easy Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; coarsely chop.
- Cook bacon in a large skillet over medium-high heat, turning halfway through, until brown and crisp, 8-10 minutes total. Transfer to paper towels to drain. Let cool; crumble.
- Place half of blue cheese in a medium heatproof bowl and microwave on medium until melted, about 1 minute (this will make it easier to whisk). Add crème fraîche, mayonnaise, vinegar, lemon juice, and hot sauce to blue cheese and whisk until smooth; season dressing with salt and pepper. Cover and chill until cold, at least 30 minutes.
- Place 1 slice of iceberg lettuce on each plate and spoon about 1/4 cup dressing over each. Top with walnuts, bacon, celery, tomatoes, tarragon, and remaining blue cheese.
- Do Ahead
- Dressing can be made 3 days ahead. Keep chilled.
ICEBERG WEDGE WITH WARM BACON AND BLUE CHEESE DRESSING
Make and share this Iceberg Wedge With Warm Bacon and Blue Cheese Dressing recipe from Food.com.
Provided by Chef Rangel
Categories Greens
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.).
- Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over.
- Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onions and candied nuts.
Nutrition Facts : Calories 507.9, Fat 43.4, SaturatedFat 12.8, Cholesterol 57.9, Sodium 1081.2, Carbohydrate 20.7, Fiber 2, Sugar 6.7, Protein 11.1
ICEBERG WEDGES WITH CREAMY BLUE CHEESE DRESSING
Categories Salad Cheese Leafy Green No-Cook Quick & Easy Yogurt Blue Cheese Winter Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
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.
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