Modern Wedge Salad With Blue Cheese Ice Cream Food

WEDGE SALAD WITH BLUE CHEESE DRESSING

Steps:

• In a small bowl, mix the first 7 ingredients. Cut lettuce into 6 wedges. To serve, top wedges with dressing, tomatoes and bacon.

WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING

Steps:

• Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
• Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

OUTBACK-STYLE BLUE CHEESE WEDGE SALAD

Steps:

• Make the dressing: Whisk the mayonnaise, vinegar, buttermilk and sugar in a small bowl. Stir in the blue cheese and season with salt and pepper. Refrigerate until chilled, about 30 minutes.
• Meanwhile, make the glaze: Combine the sugar, balsamic vinegar and 2 tablespoons water in a small nonstick skillet. Bring to a simmer over medium heat and cook, stirring occasionally, until thickened, about 5 minutes. Pour into a small bowl and let cool.
• Make the salad: Divide the iceberg wedges among plates. Spoon the dressing on top, letting it run down the sides. Drizzle all over with some of the glaze, about 1 teaspoon per wedge (you will not need all the glaze). Top with the tomatoes, red onion, bacon and blue cheese.

CRUNCHY ICEBERG SALAD WITH CREAMY BLUE CHEESE

Steps:

• For the dressing, place 4 ounces of blue cheese in a small bowl and microwave for 15 seconds, until it begins to melt. Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. Set aside or refrigerate until ready to use.
• For the salad, combine the celery, radishes, and scallions in a bowl. Slice the whole head of lettuce across to make four 3/4-inch-thick round disks and place each on a dinner plate. Spoon the dressing on the lettuce and sprinkle on a quarter of the vegetable mixture. Distribute the remaining crumbled blue cheese on the salads, sprinkle with fleur de sel and pepper, and serve.

ASIAN WEDGE SALAD WITH BLUE CHEESE

Steps:

• Dressing: Roughly chop celery, carrot, and onion, then place in the bowl of a food processor. Purée until smooth, stopping to scrape down the sides of the bowl halfway through, about 30 seconds total. Peel ½ of the Asian pear; roughly chop and add to food processor. Blend for 15 seconds. Add vinegar and sugar; blend for 15 seconds. Add soy sauce, grapeseed oil, and sesame oil; blend another 15 seconds. Pour into a lidded container and refrigerate overnight: this will allow the onions to mellow and balance out the flavors. Makes 1½ cups. (Store in lidded container in the refrigerator for up to 1 week.)
• Salad, part 1: Slice the chile into very thin rings and place in a small bowl filled with ice water. Stir, then let soak 1 minute; the seeds will sink to the bottom and some of the heat will be removed. Remove the chiles floating on top of the water and dry on paper towels. Set aside.
• Salad, part 2: Peel remaining half of the pear and cut into matchsticks (batons). Set aside. Discard the outer leaves of the lettuce and give the head a quick wash. Cut away the root and discard, then slice head into 4 large wedges. Slice off the curved back of each wedge so it has a flat surface to rest on.
• Assemble: Place a heaping spoonful of dressing in the center of a plate, and nestle an iceberg wedge on top of the dressing. Drizzle 2 more spoonfuls of dressing over the wedge. Garnish with several pear batons, serrano slices, and sesame seeds. Thinly slice the nori sheet; place a small "nest" of nori on top of the wedge. Cut Cambazola into cubes and arrange around the salad. Assemble the other salads and serve immediately.

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 WEDGE BLUE CHEESE BACON & TOMATO SALAD

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 WEDGE SALAD WITH BLUE CHEESE DRESSING

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.