Iceberg Wedge Salad Recipe 455
ICEBERG WEDGE
Steps:
- Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.
- Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.
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- To make your own dressing, use my Buttermilk Blue Cheese Dressing recipe. I prefer to make that first and have it on hand already when I'm making the salad.
- Preheat oven to 400F. Arrange bacon slices on a baking sheet. Bake for 8 minutes, then turn the sheet 180 degrees (back to front) and bake for another 5-7 minutes. Transfer the crisp, browned bacon to a towel lined plate to cool.
- Cut the slices of bread into croutons. Toss with enough olive oil to coat the bread and sprinkle with salt. Heat a large skillet over low. Add the croutons and brown slowly until golden brown all over, adding more olive oil to the pan if the croutons seem too dry. Transfer the croutons to a plate. (Alternatively, bake the croutons in the oven at 350F for 15-20 minutes, turning once or twice.)
- Slice the tomatoes and shallots into a medium bowl. Whisk together the vinaigrette of olive oil, red wine vinegar, and kosher salt. Pour the dressing over the tomatoes and toss to combine.
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Estimated Reading Time 2 mins
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Estimated Reading Time 2 mins
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