ICEBERG WEDGES WITH PANCETTA GORGONZOLA DRESSING
Provided by Giada De Laurentiis
Categories appetizer
Time 18m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain the excess oil.
- Stir the buttermilk, sour cream, and garlic in a medium bowl to blend; mix 2/3 of the cheese. Season the dressing with salt and pepper, to taste.
- (The dressing can be made up to 2 days ahead. Cover and refrigerate. Stir to blend before using, adding more milk to thin the sauce, if necessary.)
- Arrange each of 6 lettuce wedges on 6 plates. Spoon the dressing over the lettuce. Sprinkle with the pancetta and remaining cheese and serve.
GRILLED ICEBERG WEDGES WITH BUTTERMILK-BASIL DRESSING
Provided by Kristin Donnelly
Categories Salad Backyard BBQ Basil Bacon Grill Lettuce Buttermilk
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Light a grill and preheat for at least 10 minutes or preheat a grill pan. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp but still slightly chewy, about 5 minutes. (You could do this in a cast-iron skillet right over the grill).
- In a medium bowl, whisk the buttermilk with the sour cream, vinegar and basil. Season with salt and pepper.
- Brush the cut sides of the iceberg wedges with oil and season with salt. Grill over moderately high heat until the edges are browned and grill marks form, 1 to 2 minutes. Turn to brown the other cut side, 1 to 2 minutes longer.
- Transfer the wedges to a platter and drizzle with half of the dressing. Sprinkle with the bacon and serve, passing the remaining dressing at the table.
ICEBERG WEDGE WITH BUTTERMILK BLUE CHEESE DRESSING
Provided by Aaron McCargo Jr.
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slice the lettuce into thick wedges. In a medium-sized bowl, add the mayonnaise, sour cream, buttermilk, salt and pepper, to taste, hot sauce, chives, garlic, and lemon juice. Whisk together, then slowly fold in the blue cheese crumbles. Arrange the lettuce on a serving platter and drizzle with the dressing. Garnish with tomatoes, avocado, and bacon. Serve.
ICEBERG WEDGE SALAD WITH WARM BACON DRESSING
An easy salad fit for company.
Provided by kikosmom
Categories Salad Green Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 13.4 g, Cholesterol 20.1 mg, Fat 7.9 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 439.5 mg, Sugar 8.6 g
ICEBERG WITH SMOKED-BACON-AND-BUTTERMILK DRESSING
Provided by Julia Reed
Categories easy, salads and dressings
Time 20m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Trim the loose outer leaves from the heads of iceberg, and cut each into 4 wedges and place in the freezer for 10 minutes before serving, along with 4 serving plates.
- Remove the chilled plates and arrange each with a circle of sliced tomatoes. Set a wedge in the center of each plate. Nap with 1/4 cup dressing.
- Sprinkle bacon over each wedge. Serve immediately.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 11 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 4 grams, TransFat 0 grams
ICEBERG WEDGES WITH CREAMY BLUE CHEESE DRESSING
Categories Salad Cheese Leafy Green No-Cook Quick & Easy Yogurt Blue Cheese Winter Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk mayonnaise, 1/2 cup blue cheese, yogurt, buttermilk, and vinegar in medium bowl until almost smooth. Mix in remaining blue cheese. Season dressing generously with cracked black pepper. (Can be made 1 week ahead. Cover and refrigerate.)
- Arrange lettuce wedges on 8 plates. Spoon dressing over lettuce. Sprinkle with green onions and additional black pepper and serve.
ICEBERG WEDGES WITH BACON AND BUTTERMILK DRESSING
"This salad from Thomas Keller's family-style restaurant, Ad Hoc, in Yountville, California, is a twist on the quintessential American combination of iceberg lettuce, tomato wedges and packaged bacon bits with a mayonnaise dressing. Only the iceberg lettuce wedges stay the same: The tomatoes are oven-roasted, the bacon is cut extra thick and the buttermilk dressing is spiked with chives, mint and parsley." This salad still is one of my favorites and this take on it is delicious! Food & Wine Magazine, October 2007 edition, Entertaining Napa Style. Have not allowed for cooling or chilling time.
Provided by Manami
Categories Pork
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 275°F
- Prepare a bowl of ice water.
- In a medium pot of boiling water, blanch the tomatoes just until the skins loosen, about 30 seconds.
- Using a slotted spoon, transfer the tomatoes to the ice water to cool.
- Drain and peel the tomatoes, pat dry and halve crosswise.
- Arrange the tomatoes, cut side up, on a nonstick baking sheet and drizzle with 2 tablespoons of the olive oil.
- Sprinkle with the chopped thyme and season with salt and pepper.
- Roast for about 2 1/2 hours, or until the tomatoes are very tender and slightly shrunken.
- Transfer the tomatoes to a plate and let cool.
- Meanwhile, spread the brioche cubes on a small baking sheet and toast for about 15 minutes, or until golden and crisp.
- Let the croutons cool.
- In a small bowl, whisk the mayonnaise, crème fraîche and buttermilk until smooth.
- Add the lemon juice, parsley, mint and 1 tablespoon of the chives and season with salt and pepper.
- Refrigerate until chilled.
- In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and slightly crisp, 8 to 10 minutes.
- Transfer to paper towels to drain.
- Put each iceberg wedge on a plate, add a tomato half and drizzle with the remaining 2 tablespoons of olive oil.
- Scatter the croutons and bacon on top.
- Garnish with the remaining 2 tablespoons of chives and serve, passing the buttermilk dressing at the table.
Nutrition Facts : Calories 282.8, Fat 25.9, SaturatedFat 7.5, Cholesterol 32.3, Sodium 332.4, Carbohydrate 8.8, Fiber 2.1, Sugar 4.3, Protein 5.3
ICEBERG WEDGES WITH BUTTERMILK BLUE CHEESE DRESSING
These delicious iceberg wedges with buttermilk blue cheese dressing make a tasy side salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Whisk together buttermilk, mayonnaise, shallot, chives, lemon juice, coarse salt, pepper, and celery salt in a small bowl. Fold in blue cheese. Cover with plastic wrap, and refrigerate until cold, about 30 minutes.
- Place each wedge of lettuce on an individual plate. Drizzle each wedge with dressing and garnish with tomatoes, if desired.
WEDGE SALAD
The beauty of a wedge salad is in its simplicity, and this modernized recipe amplifies each element of the steak-house starter to cool, crunchy, super-satisfying effect. This summer, dig into crisp lettuce, sweet tomatoes, savory bacon, and tangy blue-cheese dressing.
Provided by Sarah Carey
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Whisk together sour cream, mayonnaise, buttermilk, and lemon juice in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper. Cover and refrigerate at least 30 minutes (and up to 3 days) to allow the flavors to really meld.
- Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard.
- Halve cherry tomatoes (if using beefsteak, halve and squeeze out some seeds beforehand, so it's not watery, then cut into bite-size pieces). Season with salt and pepper; let stand 5 minutes. Cut lettuce through its core into 4 wedges; place each one on a plate. Spoon dressing on top and sprinkle with bacon, tomatoes, remaining 1/4 cup blue cheese, and more chives.
ICEBERG WEDGES WITH CREAMY BLUE CHEESE DRESSING
This is a simple and fantastic retro-diner salad that is based on a recipe from the January 2003 issue of Bon Appetit magazine. Another rare recipe that my picky DH actually likes! I often serve this to compliment one of his BBQ's, and sometimes add tomato wedges, especially if I have some that are garden fresh.
Provided by mersaydees
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl, whisk together mayo, 1/2 cup of the blue cheese, yogurt, buttermilk, and vinegar until nearly smooth.
- Mix in remaining blue cheese.
- Season with black pepper.
- (Dressing can be made 1 week ahead and stored in refrigerator).
- Arrange lettuce wedges on 8 plates.
- Spoon dressing over wedges.
- Sprinkle with green onions and season with additional black pepper.
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- Preheat a gas grill to medium (350°F to 400°F). Meanwhile, mash cheese in a medium bowl using a whisk. Whisk in mayonnaise, sour cream, buttermilk, vinegar, lemon juice, and ¼ teaspoon each of the salt and pepper. Set aside dressing.
- Brush lettuce wedges evenly with oil, and sprinkle with remaining ½ teaspoon salt and ¼ teaspoon pepper. Place wedges, cut sides down, on oiled grates. Grill, uncovered, until lettuce edges are browned and grill marks form, about 3 minutes per cut side.
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ICEBERG WEDGE SALAD WITH BUTTERMILK DRESSING - JUST A TASTE
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- In the bowl of a food processor, combine all of the ingredients except for 1/2 cup of blue cheese crumbles. Process the ingredients until the dressing is smooth then stir in the remaining 1/2 cup of blue cheese crumbles. (Alternately, you can whisk together the ingredients in a bowl until well combined.)
- Add the bacon to a large sauté pan set over medium heat. Cook the bacon, draining the grease as needed, until all the fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve the bacon drippings.
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- Whisk buttermilk, sour cream, herbs, lemon juice and garlic in a small bowl to combine; season buttermilk dressing with salt and pepper.
- Heat a cast-iron skillet on the grill or stovetop. Working in batches, cook bacon in skillet, turning occasionally, until browned and crisp, 8–10 minutes. If cooking bacon on the grill, 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. Cook, turning often, until crusty and browned, about 2 minutes.
- Drizzle buttermilk dressing over iceberg wedges and crumble bacon over. Top with grilled croutons and Gorgonzola crumbles.
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