French Wedge Recipes

FRENCH DRESSING OVER ICEBERG WEDGES

"This dressing has long been a favorite in our family affirms Carol Underhill from her Bathurst, New Brunswick kitchen. "I go the recipe from a friend years ago, who apparently picked it up from a local restaurant.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2-1/4 cups.

Number Of Ingredients 11

French Dressing Over Iceberg Wedges image

Steps:

Combine the first 10 ingredients in a blender; cover and process until smooth. Store in a jar with a tight-fitting lid; refrigerate. Shake; serve over lettuce wedges.

Nutrition Facts :

Ingredients

3/4 cup ketchup
1/2 cup vegetable oil
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup chopped onion
1 garlic clove
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon paprika
Dash hot pepper sauce
Iceberg lettuce, cut into wedges

BAKED POTATO WEDGES

Provided by Ina Garten

Categories side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 6

Baked Potato Wedges image

Steps:

Preheat the oven to 400 degrees F.
Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

Ingredients

4 large baking potatoes, unpeeled
4 tablespoons good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh garlic
1 teaspoon minced fresh rosemary leaves

WEDGE SALAD WITH HOMEMADE FRENCH DRESSING

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

Wedge Salad with Homemade French Dressing image

Steps:

Remove the outside leaves from the lettuce and cut in half. Remove the core and slice the halves in half again, making 4 wedges and wash thoroughly. Drizzle with Creamy French Dressing and sprinkle the tomato halves and bacon over the salad.
Combine the first 8 ingredients in a small bowl. Add the oil slowly while whisking constantly. Season, to taste, with salt and pepper.

Ingredients

1 head iceberg lettuce
1 cup halved cherry tomatoes
4 slices bacon, cooked crisp and crumbled
Creamy French Dressing, recipe follows
1/4 cup white wine vinegar
1/4 cup ketchup
1 tablespoon sour cream
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 lemon, juiced
1/2 teaspoon paprika
1/3 cup vegetable oil
Salt and freshly ground black pepper

FRENCH WEDGE

I was going to call it French Wench for no other reason but that it sounds funny, but then no one could immediately make sense of it. But seeing as how the wedge salads have become well-known, this should do. A simple, but tasty version with toasted walnuts, avocado, vinaigrette and crumbled Roquefort. Le YUM. Prep time doesn't include however long it takes you to grow an extra hand for holding the bowl while you pour in the olive oil and whisk at the same time.

Provided by Sandi From CA

Categories Greens

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

French Wedge image

Steps:

Toast the walnut pieces in 350F oven for up to 5 minutes, tossing regularly and being careful not to burn.
In mixing bowl, add mustard, red wine vinegar, salt and pepper. Slowly drizzle in olive oil while whisking. Chill until ready to dress salad.
Halve the iceberg lettuce half and put each quarter head on a salad plate. Arrange the avocado slices next to the wedge.
Re-whisk then pour the dressing to taste over each wedge. Top with walnuts, tomatoes and Roquefort.
Feastie.

Nutrition Facts : Calories 590.4, Fat 54.9, SaturatedFat 15.7, Cholesterol 51, Sodium 1072.9, Carbohydrate 12.8, Fiber 6.4, Sugar 4, Protein 17

Ingredients

1/4 cup walnut pieces
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
salt and pepper
3 tablespoons extra virgin olive oil
1/2 head iceberg lettuce
4 ounces Roquefort cheese, crumbled
1/2 avocado, 1/4-inch slices
1 roma tomato, diced

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