![]() Pin it and share it if it looks good to you. Wedge Salad Recipeĭid you try my wedge salad recipe? Give it a star rating. I like to top is off with the diced bacon last.Īnd I always, always serve it with extra dressing on the side. Next, I sprinkle on the tomato and cucumber. How to assembleįirst, put one of those lettuce wedges on a salad plate, with the straight cut sides facing upward.Īll of those little crevices of the iceberg wedge catch the dressing like little reservoirs. Simply because I love the way cucumbers taste with ranch.įeel free to modify your toppings to your liking. They are seasonal, but they are so good! And so pretty on the wedge salad with all the different colors.□ That is what I am using here.Īlso, I add some diced and peeled cucumber. I love the baby heirloom tomatoes from Trader Joe’s. My slices were pretty big, so just 1 slice worked well for me.Īnd now for tomatoes. I suggest using 1 to 2 slices of bacon per person. ![]() I really like the flavors of a BLT, and so that is the theme I am going with here people. And I just so happen to have the BEST homemade ranch dressing recipe. If you’ve never made your own ranch, you need to. But I do not like bleu cheese dressing!□ So I am using ranch dressing on mine.□□□ What to put on wedge saladīleu cheese dressing is what I usually think of when I hear wedge salad. Then cut the head of lettuce (larger chef’s knife works best for this) into four equal parts by using your knife to cut a giant + sign, right down the middle. Drain quick-pickled onions and sprinkle all over salads, along with drained tomatoes (discard any extracted liquid), bacon, toasted bread crumbs, and chives. But this can be done with any knife.Īfter you remove the core, place the core side down on the board for best stability. The core will pop right out, as seen below. Just take a small knife and trace around the stem. So here is what to do if that happens to you. □ But every once in a while I’ll get a stubborn head of iceberg. I usually like to use the bang-it-on-the-cutting-board method. You always want to remove the core from your head of iceberg lettuce. No other variety that I know of will stay in perfect slices. No other variety that I know of is as crisp. Then cut in half and in half again to create 4 wedges. Let me assure you that iceberg is the only way to go for a wedge salad. Remove the stem from the iceberg lettuce and remove any wilted leaves. Drizzle each with about 2 tablespoons of blue cheese dressing. Place the iceberg wedges cut side up on a plate. To serve the salads, place a wedge of lettuce on a plate and drizzle with blue cheese dressing. Refrigerate at least 4 hours, preferably overnight. You’ll have four quarters of lettuce to use for the wedges. In a small bowl, whisk together the sour cream, buttermilk, mayonnaise, red wine vinegar, olive oil, sugar, garlic, salt and pepper. Place the cut side down and cut in half again. It has more vitamins, they said.ĭon’t listen to the naysayers, y’all. Cut the (washed and prepped) head of iceberg lettuce in half. ![]() Iceberg got a bad rep a few years ago as the “least nutritious lettuce.” Cue all the eye rolls. □□ What type of lettuce to useįirst, you always want to use iceberg lettuce for wedge salad. Side note: you may want to check out my entire salad recipe archives for more salad ideas. And no dish delivers better on all those fronts than the classic wedge salad-a quarter of a head of iceberg lettuce dripping with creamy blue cheese dressing and scattered with crisp bacon, tomatoes, and more.Wedge salad is something I used to only get at restaurants, but this one is super simple to make and so delicious. We're entering that time of year when foods need to be satisfying but not gut-busting. And yet, even if it isn't that hot out, it's definitely been getting warm enough that my water consumption is starting to spike while my appetite recedes (well, slightly, anyway). To make this dressing chunky: add additional blue. The dressing is pulsed in a food processor to blend all the ingredients together and to get a good blue cheese flavor throughout the dressing. The other day I looked at the thermometer outside my New York City kitchen window and it read 105☏. Homemade blue cheese dressing is made with a base of mayonnaise, sour cream, buttermilk, a splash of vinegar, garlic, salt, pepper and blue cheese. Crisping the fresh bread crumbs in the rendered bacon fat adds more smoky, porky flavor to the dish.Quick-pickling the red onion reduces its harshness while adding a needed bright note to balance the creamy richness of the dressing and meaty bacon.Salting the tomato drains excess water, concentrating its flavor while seasoning it throughout. ![]()
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