ICEBERG WEDGE SALAD WITH CREAMY GORGONZOLA DRESSING
Provided by Brad Sorenson
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs.
- Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.
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.
ICEBERG SALAD WITH CREAMY HONEY DRESSING
Make and share this Iceberg Salad With Creamy Honey Dressing recipe from Food.com.
Provided by dicentra
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Arrange lettuce on a serving platter. Top with radishes, scallions, and cucumber. Refrigerate 10 minutes.
- Whisk sour cream, creme fraiche, vinegar, and honey in a small bowl. Drizzle dressing over salad. Serve immediately.
Nutrition Facts : Calories 157.4, Fat 11.8, SaturatedFat 7.2, Cholesterol 33, Sodium 38.7, Carbohydrate 12.2, Fiber 2.2, Sugar 7.7, Protein 2.9
CRUNCHY SPRING ICEBERG SALAD
A big plate of greens may feel virtuous, but this one is also luxurious. This is a very green salad, with chunks of crisp iceberg lettuce serving as a bed for briefly blanched peas and asparagus, topped with a cooling-yet-spicy cilantro yogurt. Tearing the iceberg into bite-size chunks makes this an easy-to-eat salad, no knife required. It's particularly great for outdoor dining or for those who need to eat with one hand. (We see you, new parents.) The feta adds lovely hints of tang and saltiness that work well with the herbaceous yogurt. The peas and asparagus bring freshness; you could also use other springtime staples such as snow peas, sugar snap peas or sliced radish. Serve with jammy boiled eggs for something heartier.
Provided by Hetty McKinnon
Categories weekday, salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the salad: Bring a medium saucepan of salted water to the boil. Add the frozen peas and asparagus, and cook for 1 to 2 minutes until the asparagus and peas are bright green and crisp tender. Drain and run under cold water until they are cold. Leave to drain.
- Prepare the lettuce: Run a sharp paring knife around the core and gently pull it out. Remove the outer layer of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to dry in a colander. Pat them dry with a clean kitchen towel.
- Prepare the spicy cilantro yogurt: To a blender or small food processor, add the yogurt, cilantro, olive oil, lemon juice, garlic, salt and 1 jalapeño. Blitz until smooth. (Add a teaspoon of water at a time to get the mixture moving in the blender if necessary.) Taste and add the second jalapeño if you would like it spicier.
- Serve as one large salad or divide among four individual serving plates: Add the lettuce chunks to the plate, and scatter the asparagus and peas on top and around the lettuce. Spoon the spicy cilantro yogurt all over the vegetables, dot with feta and squeeze the juice from the lemon half over everything. Season with salt and black pepper, and top with a few cilantro leaves.
ICEBERG SALAD WITH DRIED OREGANO DRESSING AND CREAMY FETA
There is something really good about crunchy lettuce and a bright shallot dressing filled with the flavour of dried oregano completed by creamy feta.
Provided by Danielle Alvarez
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- First, make your vinaigrette. In a small bowl or jar with a lid, combine the shallot, vinegar and salt. Leave to macerate for about 15 minutes. Next, add the oregano and olive oil and mix or shake to combine.
- Cut your iceberg into thin, long wedges and arrange on a platter. Shake the dressing up just before pouring it over the lettuce. Sprinkle a bit of salt on top, followed by the chives and dill, then shave slices of cheese over the whole thing, or simply crumble it in. Serve immediately.
ICEBERG SALAD WITH CREAMY HONEY DRESSING
Creme fraiche is in the dairy section of many grocery stores. It adds a tangy note to the dressing, but more sour cream can be substituted.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Arrange lettuce on a serving platter. Top with radishes, scallions, and cucumber. Refrigerate 10 minutes.
- Whisk sour cream, creme fraiche, vinegar, and honey in a small bowl. Drizzle dressing over salad. Serve immediately
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