Iceberg Wedges With Grilled Bacon And Croutons Food

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.

GRILLED WEDGE SALAD

Steps:

• Cut 1 head iceberg lettuce into 4 wedges. Brush the cut sides with olive oil and season with salt and pepper. Grill over medium-high heat until well marked, 1 to 2 minutes per cut side. Top with blue cheese dressing, chopped cherry tomatoes, chopped cooked bacon and crumbled blue cheese.

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 WEDGE WITH WARM BACON AND BLUE CHEESE DRESSING

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.