Chopped Iceberg Salad With Buttermilk Dressing And Crispy Chickpeas Recipes
ICEBERG SALAD WITH BUTTERMILK RANCH DRESSING
Provided by Claire Robinson
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Coarsely chop 1 scallion and add it to the bowl of a food processor with the garlic; pulse until garlic is minced. Add the mayonnaise, buttermilk, and salt and pepper, to taste, and pulse until well combined and smooth. Slice the iceberg into 1-inch thick slices, cutting parallel to the core end and transfer to cold salad plates. Drizzle 2 to 3 tablespoons of the dressing over each slice. Thinly slice the remaining scallion, on a bias, and sprinkle over the salads.
- Note: This dressing tastes better as it sits; make it ahead and keep it chilled in the refrigerator.
CHOPPED ICEBERG WEDGE SALAD (THE MERMAID OYSTER BAR)
This is Zach Braff's (of Scrubs) favorite salad from The Mermaid Oyster Bar in New York City. Recipe was in Food Network Magazine June 2010. I think some grilled shrimp would be DIVINE on top of this salad!!! I suggest letting the dressing rest for an hour or two to get maximum flavor.
Provided by januarybride
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the dressing by whisking the mayo, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl to smooth.
- Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper towel lined plate to drain.
- Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions.
- Scatter the bacon and cheese over the salad; season with pepper and sprinkle with the parsley.
- Serve with more dressing on the side.
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