WEDGE SALAD RECIPE
This classic Wedge Salad recipe is the perfect side dish for your next meal!
Provided by Blair Lonergan
Categories Salad
Time 15m
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together mayonnaise, sour cream, Worcestershire sauce, vinegar, parsley, chives and dill. Add buttermilk until the dressing reaches desired consistency. Season with salt and pepper, to taste.
- Cut the lettuce into 4-6 wedges, depending on how large you like each serving.
- Place each wedge on individual plates. Generously drizzle with dressing. Sprinkle chopped bacon, onion, tomatoes, cheese and parsley over top.
Nutrition Facts : ServingSize 1 wedge salad with about 2 tablespoons of dressing, Calories 251.7 kcal, Carbohydrate 6 g, Protein 7.1 g, Fat 22.6 g, SaturatedFat 7.5 g, Cholesterol 26.2 mg, Sodium 488.8 mg, Fiber 1.3 g, Sugar 3.8 g, UnsaturatedFat 2.1 g
CHOPPED ICEBERG WEDGE
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the dressing: Whisk the mayonnaise, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl until smooth.
- Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper-towel-lined plate to drain.
- Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions. Scatter the bacon and blue cheese over the salad; season with pepper and sprinkle with the parsley. Serve with more dressing on the side.
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.
CHOPPED ICEBERG SALAD WITH BUTTERMILK DRESSING AND CRISPY CHICKPEAS
The classic iceberg salad is always a welcome piece of Americana. You can even put the iceberg in the freezer for 30 minutes before serving to make it extra cold. So juicy. Hydrating. American. I love it. The combination here of tangy buttermilk dressing, juicy lettuce, pickled onions and crispy chickpeas is not your average chopped iceberg salad. Great textures and tastes!
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the onions: To pickle the onions, bring the vinegar, sugar, a pinch of salt and 1 cup water to a boil in a medium saucepan over medium heat. Put the onions in a small heatproof bowl and pour the pickling liquid over them. Let the onions cool to room temperature on the counter. Transfer to a resealable container and store in the refrigerator until ready to use.
- For the buttermilk dressing: In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste. Set aside. If too thick, add a splash of more buttermilk or water to adjust.
- For the chickpeas: Pour the oil into a small, heavy-bottomed pot and heat over medium heat until it registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a wire rack.
- Season the chickpeas with the paprika and salt and pepper to taste. Using a slotted spoon, drop half of the chickpeas into the hot oil and fry until browned and crispy, 3 to 5 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. Repeat with the remaining chickpeas.
- For the salad: Spread the iceberg lettuce on a baking sheet and season liberally with salt and pepper. Drizzle with the dressing and follow with a layer of the scallions. Top with the pickled onions (drained of their liquid) and the crispy chickpeas. Season to taste.
ICEBERG SALAD WITH ROQUEFORT DRESSING & BACON
Top crunchy lettuce with crumbled bacon and a buttermilk and blue cheese dressing for a creamy, salty, sensational side salad
Provided by Jennifer Joyce
Categories Side dish, Vegetable
Time 30m
Number Of Ingredients 13
Steps:
- Mix the red onion and lemon juice together in a small bowl, cover and set aside. Cook the bacon in a dry frying pan over a medium heat for 10-15 mins, turning halfway, until very crisp. Drain on kitchen paper, then crumble into tiny pieces and set aside.
- To make the dressing, put all the ingredients in a bowl, season and whisk until well combined. Cut the lettuce into chunky pieces and place on a platter or in a bowl with the tomatoes, cucumber, radishes and onion. Just before serving, pour the dressing over and sprinkle with the bacon.
Nutrition Facts : Calories 208 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium
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
GRILLED ICEBERG WEDGES WITH BUTTERMILK-BASIL DRESSING
Provided by Kristin Donnelly
Categories Salad Backyard BBQ Basil Bacon Grill Lettuce Buttermilk
Yield Makes 4 servings
Number Of Ingredients 9
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 WITH SMOKED-BACON-AND-BUTTERMILK DRESSING
Provided by Julia Reed
Categories easy, salads and dressings
Time 20m
Yield 8 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 11 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 4 grams, TransFat 0 grams
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- Preheat the oven to 275°. 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.
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- Whisk buttermilk, sour cream, herbs, lemon juice and garlic in a small bowl to combine; season buttermilk dressing with salt and pepper.
- Heat a cast-iron skillet on the grill or stovetop. Working in batches, cook bacon in skillet, turning occasionally, until browned and crisp, 8–10 minutes. If cooking bacon on the grill, transfer to grate with tongs and grill bacon, turning once, until charred around the edges, about 1 minute. Transfer bacon to paper towels to drain.
- Toss bread in same skillet until coated in bacon drippings. Cook, turning often, until crusty and browned, about 2 minutes.
- Drizzle buttermilk dressing over iceberg wedges and crumble bacon over. Top with grilled croutons and Gorgonzola crumbles.
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