Spoon the dressing on top, letting it run down the sides. Put the iceberg wedges on a large serving platter and top with the scallions and tomatoes. 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. Sheryl Julian For years, iceberg lettuce got a real thrashing from chefs who thought of it as tasteless and nothing but texture. Return the skillet with the bacon fat to the stove and decrease the heat to low. Drain the tofu and cut into 1/2-inch by 1/2-inch cubes. If you have a home fryer, use that instead. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Heat a saucepan with about a half inch of oil on medium high heat until a drop of water pops when added (or to about 350☏). Drain any excess water and remove the outer leaves of the lettuce head. Jump to Recipe By: Diana Posted: 5/3/22 Updated: 1/31/23 This post may contain affiliate links. Top each wedge with bacon, tomatoes, blue cheese, and onion. Reduce the heat to medium and cook until golden and crispy, stirring often, 10 to 12 minutes. Start by washing the lettuce with cold water. Place lettuce wedges on plates and drizzle with dressing. 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. Fold into the apple mixture and season with the kosher salt. In another bowl, whip the whipping cream until peaks form, then gently fold in the mayonnaise. Add the half-and-half, mayonnaise, sour cream, Worcestershire, 1/2 cup of the blue cheese and whisk until smooth. Add the diced apples to a large mixing bowl and sprinkle with the sugar and lemon juice. You can also round out the meal by serving your wedge salad with a soup or sandwich.Make the blue cheese dressing: Stir together the grated garlic and lemon juice in a medium bowl to form a garlic paste. This Wedge Salad is fresh, crisp, and oh-so-easy to make at home If you’re looking for a salad recipe that’s loaded with all the bells and whistles, this classic wedge salad is just that. Sprinkle with salt and black pepper to taste.Veggies: Add avocado, shredded carrots, or chopped cucumber.If you’re not a fan of blue cheese, use your favorite creamy dressing, like Homemade Ranch Dressing. That classic combo of chicken, bacon, hard-boiled eggs, tomatoes and avocado over salad greens never gets old, especially when it’s tossed with a rich homemade blue cheese dressing.Easily adjust to portion sizes by cutting the iceberg into larger or smaller wedges.Substitute the homemade dressing with your favorite store bought brand.I do suggest keeping the toppings small so that when you sprinkle them on top of the dressing they won’t just roll off the iceberg wedges. If you’re not a fan of the traditional toppings, or just want to add a bit more variation, you absolutely can. Classic Wedge Salad with Blue Cheese Dressing. Salad is any of a wide variety of dishes including: green salads vegetable salads long beans salads of pasta, legumes, or grains mixed salads incorporating meat, poultry, or seafood and fruit salads. The most involved part is whipping up the dressing and even that just takes a few minutes. A garden salad with lettuce, sun-dried tomatoes, cherry tomatoes, beets, cucumber and feta cheese. Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. A classic wedge salad includes iceberg lettuce, blue cheese dressing and bacon bits. For the dressing, place 4 ounces of blue cheese in a small bowl and microwave for 15 seconds, until it begins to melt.
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