French Dressing Over Iceberg Wedges Recipes

FRENCH DRESSING OVER ICEBERG WEDGES

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.

WEDGE SALAD WITH HOMEMADE FRENCH DRESSING

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.

GREEN GODDESS DRESSING OVER ICEBERG WEDGES

Steps:

• In a food processor, combine avocado cubes, lemon or lime juice, basil, tarragon, garlic, and asorbic acid. Blend until smooth. With the motor running, slowly pour in olive oil to make a thick, creamy dressing. If dressing is too thick to pour, add water, a few tablespoons at a time, to reach the desired consistency. Pour into a bowl, season, to taste, with salt and pepper and cover. Refrigerate until chilled.
• To serve, pour dressing over iceberg wedges.

ICEBERG WEDGES WITH GRILLED BACON AND CROUTONS

Steps:

• Whisk buttermilk, sour cream, herbs, lemon juice, and garlic in a small bowl to combine; season buttermilk dressing with salt and pepper.
• Prepare grill for medium heat and heat a cast-iron skillet directly on grate. Working in batches, cook bacon in skillet, turning occasionally, until browned and crisp, 8-10 minutes. Transfer to grate with tongs and grill bacon, turning once, until charred around the edges, about 1 minute. Transfer bacon to paper towels to drain.
• Toss bread in same skillet until coated in bacon drippings. Transfer bread to grate and grill, turning often, until crusty and charred in spots, about 2 minutes.
• Drizzle buttermilk dressing over iceberg wedges and crumble bacon over. Top with grilled croutons.

ICEBERG WEDGE SALAD WITH WARM BACON DRESSING

Steps:

• Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl.
• Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.

PIONEER WOMAN'S HOMEMADE RANCH DRESSING WITH ICEBERG WEDGES

Steps:

• Sprinkle salt over garlic and mash together to make a paste, the finer the better. Combine the paste with all ingredients except lettuce. Taste and adjust the seasoning, if needed. Chill for several hours before serving. When ready to serve, thin with more buttermilk if needed.
• Wash and dry the lettuce. Cut into wedges.
• To serve: place wedges on a platter or salad plates and drizzle dressing over wedges, making sure you have enough for all the lettuce leaves.

ICEBERG LETTUCE WEDGES WITH STILTON DRESSING AND RADISHES

Steps:

• In a small bowl mash the Stilton with a fork and stir in the oil, the sour cream, the water, and the vinegar. Divide the lettuce wedges between 2 plates, spoon the dressing over them, and sprinkle the salads with the radishes.

ICEBERG WEDGES WITH GORGONZOLA DRESSING

Steps:

• In a small bowl, combine everything but the lettuce. Mash some of the cheese to thicken dressing.
• Core the lettuce and cut into 8 wedges. To serve, drizzle dressing over top of wedges and sprinkle with ground pepper.

ICEBERG WEDGES WITH CHILE-BUTTERMILK DRESSING

Steps:

• In a blender, combine buttermilk, chile oil, canola oil, vinegar, and oregano; season with salt and pepper.
• Cut lettuce head into 8 wedges; divide among plates. Serve with dressing and croutons.

ICEBERG LETTUCE WEDGES WITH CREAMY GARLIC DRESSING

Steps:

• Remove any tough outer leaves from lettuce heads and cut each into quarters. Remove tough stem end and core. Put quarters on chilled plates.
• Combine sour cream, mayonnaise, vinegar and garlic in a food processor or blender. Add 2 tablespoons cold water and process until blended and smooth. Add parsley, salt and pepper; pulse briefly to mix. Cover and chill until ready to serve (can be made up to 2 days in advance).
• To serve, spoon some dressing on each wedge and sprinkle with scallions, if desired. Serve remaining dressing on the side.