Spoon the dressing on top, letting it run down the sides. Top with cherry tomatoes, red onion, green onion, blue cheese, and bacon. Place the wedges onto the serving plates and drizzle with blue cheese dressing. Remove the outer leaves of the iceberg lettuce and slice into 4 wedges. Put the iceberg wedges on a large serving platter and top with the scallions and tomatoes. Whisk together the dressing ingredients until combined. Remove from the heat and add the bacon back in to keep it warm. Add the tomatoes, sprinkle with salt and pepper and cook, shaking the pan often, until slightly softened and a few of the skins are split, about 2 minutes. Add the smashed garlic clove and more oil if necessary and cook for 1 minute to infuse the oil. Return the skillet with the bacon fat to the stove and decrease the heat to low. Then drizzle the creamy blue cheese dressing over the wedge. Drizzle each wedge of lettuce with the balsamic glaze. It’s a wonderful combination of textures and flavors. Cut the head in half, and then cut each half in half again, creating four wedges of lettuce as pictured above. A steakhouse wedge salad with fresh romaine lettuce is topped with creamy blue cheese dressing, crispy bacon bits, tangy blue cheese crumbles, juicy cherry tomatoes, zesty red onion, and sweet candied pecans. Transfer the bacon to a paper towel-lined plate with a slotted spoon. To begin, discard the wilted outer leaves of the iceberg lettuce head, then cut off the stem. Reduce the heat to medium and cook until golden and crispy, stirring often, 10 to 12 minutes. Refrigerate until ready to use.įor the salad: Put the oil and bacon in a large skillet and heat over medium-high heat until it starts to sizzle. Gently stir in the remaining 1/2 cup blue cheese and season with pepper. Add the half-and-half, mayonnaise, sour cream, Worcestershire, 1/2 cup of the blue cheese and whisk until smooth. Top with blue cheese crumbles.Make the blue cheese dressing: Stir together the grated garlic and lemon juice in a medium bowl to form a garlic paste. Whisk together the dressing ingredients until combined. Season with salt and spread out on a baking sheet lined with parchment. Cut baguette into bite-size pieces, pour melted butter and garlic onto bread cubes and toss to coat. Melt butter and garlic together over low heat. Sprinkle on bacon, tomatoes, chives, and pepper on each wedge. Preheat the oven to 300☏ and line a baking sheet with parchment paper.Place wedges on plates and add 1/4 cup of blue cheese dressing to each wedge.Cut lettuce head in half using a sharp chef’s knife, then cut those halves in half to make 4 wedges.Remove the outer leaves from the lettuce.You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom. These step by step photos and instructions are here to help you visualize how to make this recipe. Drizzle with a generous amount of homemade ranch dressing. We opted for cherry tomatoes but you can dice up a Roma tomato in its place. Place icebergs wedges onto individual plates or a platter. The bleu cheese crumbles add loads of rich flavor, especially when paired with our blue cheese dressing. LETTUCE – A wedge salad is made with iceberg lettuce, an entire head should yield 4 salads.ĪDDITIONS – You can use bacon bits, but we recommend freshly cooked bacon. 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. I use about 3 tablespoons per wedge as I like a good dosage of dressing, but you can use as much or as little as you would like. Ingredient Info and Substitution Suggestions In a small bowl, whisk together the sour cream, buttermilk, mayonnaise, red wine vinegar, olive oil, sugar, garlic, salt and pepper. Cut the head of iceberg lettuce into 4 equal wedges and place 1 salad wedge in a bowl or on a plate. Get all measurements, ingredients, and instructions in the printable version at the end of this post. It’s a salad you’ll need to use a knife for, not just a fork! Ingredients you will need Then top with the classics – bacon, crumbled blue cheese, chives, cherry tomatoes, and creamy homemade blue cheese dressing. You take an entire head of iceberg lettuce, peel it of its outer layer, and slice it into wedges. This decadent salad will send your taste buds into overdrive! Why this recipe worksĪ wedge salad is unique in its presentation when compared to a “regular” salad. A cold, crisp bite of wedge salad with bits of bacon, bleu cheese crumbles, chopped chives, and juicy cherry tomatoes in each bite.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |