Grilled Iceberg Wedges With Buttermilk Basil Dressing Recipes

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ICEBERG WEDGES WITH PANCETTA GORGONZOLA DRESSING



Iceberg Wedges with Pancetta Gorgonzola Dressing image

Provided by Giada De Laurentiis

Categories     appetizer

Time 18m

Yield 6 servings

Number Of Ingredients 8

2 teaspoons olive oil
4 ounces pancetta, cut into 1/4-inch pieces
2/3 cup buttermilk
1/2 cup sour cream
1 large garlic cloves or 2 small, minced
6 ounces crumbled Gorgonzola
Salt and freshly ground black pepper
1 head iceberg lettuce, cut into 6 wedges

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



Grilled Iceberg Wedges with Buttermilk-Basil Dressing image

Provided by Kristin Donnelly

Categories     Salad     Backyard BBQ     Basil     Bacon     Grill     Lettuce     Buttermilk

Yield Makes 4 servings

Number Of Ingredients 9

3 strips of thick-cut bacon, cut into 1-inch pieces
1/2 cup buttermilk
1/2 cup sour cream
1 tablespoon white wine vinegar
2 tablespoons coarsely chopped basil
Salt
Freshly ground pepper
1 small head of iceberg lettuce, outer leaves removed, head quartered through the core
Vegetable oil, for brushing

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



Iceberg Wedge with Buttermilk Blue Cheese Dressing image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 13

1/2 head iceberg lettuce, cored
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
Salt and freshly ground black pepper
Dash hot sauce (recommended: Tabasco)
2 tablespoons chopped chives
1 teaspoon chopped garlic
1/2 lemon, juiced
1/2 cup blue cheese crumbles
1/4 cup halved cherry tomatoes
1/2 avocado, diced
2 slices bacon, cooked crisp and crumbled

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



Iceberg Wedge Salad with Warm Bacon Dressing image

An easy salad fit for company.

Provided by kikosmom

Categories     Salad     Green Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 head iceberg lettuce, cored and quartered
1 tomato, chopped
2 green onions, chopped
8 slices bacon
1 ½ tablespoons brown sugar
½ cup red wine vinegar
salt and freshly ground black pepper to taste

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



Iceberg With Smoked-Bacon-and-Buttermilk Dressing image

Provided by Julia Reed

Categories     easy, salads and dressings

Time 20m

Yield 8 servings

Number Of Ingredients 4

2 heads iceberg lettuce
8 ripe Roma tomatoes, sliced thin
2 cups buttermilk herb dressing (see recipe)
12 slices smoked bacon, diced into 1/2-inch pieces (about 2 cups) and fried

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



Iceberg Wedges with Creamy Blue Cheese Dressing image

Categories     Salad     Cheese     Leafy Green     No-Cook     Quick & Easy     Yogurt     Blue Cheese     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

1 cup mayonnaise
4 ounces blue cheese, crumbled (about 3/4 cup)
1/2 cup plain nonfat yogurt
1/4 cup buttermilk
3 tablespoons white wine vinegar
Freshly cracked black pepper
2 large heads of iceberg lettuce, each cut into quarters
2 green onions, chopped

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



Iceberg Wedges With Bacon and Buttermilk Dressing image

"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

4 large plum tomatoes, bottoms marked with an X
1/4 cup extra virgin olive oil
1 teaspoon finely chopped thyme
salt, to taste
fresh ground pepper, to taste
2 cups brioche bread, cut into 3/4-inch cubes
1/3 cup mayonnaise
1/4 cup creme fraiche or 1/4 cup sour cream
1/4 cup buttermilk
2 1/2 tablespoons fresh lemon juice (not that bottled stuff)
1 tablespoon chopped flat leaf parsley
1 1/2 teaspoons chopped mint
3 tablespoons snipped chives
1/2 lb thickly sliced bacon, cut into 2-by-1/2-inch pieces
2 medium iceberg lettuce, cut into 4 wedges each

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



Iceberg Wedges with Buttermilk Blue Cheese Dressing image

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

3/4 cup buttermilk
1/2 cup mayonnaise
1/4 cup finely chopped shallot, (about 1 shallot)
2 tablespoons finely chopped fresh chives
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
1/2 cup crumbled domestic blue cheese
1 head iceberg lettuce, core trimmed, cut lengthwise into quarters
1/2 cup halved grapes or small cherry tomatoes, for garnish (optional)

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



Wedge Salad image

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

4 ounces mild blue cheese, such as Danish, crumbled (about 3/4 cup)
1/4 cup sour cream
3 tablespoons mayonnaise (we like Hellmann's)
1/3 cup low-fat buttermilk
1 tablespoon fresh lemon juice
2 tablespoons minced fresh chives, plus more for serving
Kosher salt and freshly ground pepper
5 ounces bacon (6 to 7 slices; we like Smithfield), cut crosswise into 1/2-inch-thick strips
1 cup ripe cherry tomatoes, or 1 beefsteak tomato (8 ounces)
1 head iceberg lettuce, rinsed, outer leaves removed

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



Iceberg Wedges With Creamy Blue Cheese Dressing image

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

1 cup mayonnaise
4 ounces blue cheese, crumbled (about 3/4 cup)
1/2 cup plain nonfat yogurt
1/4 cup buttermilk
3 tablespoons white wine vinegar
fresh ground black pepper
2 heads iceberg lettuce, each cut into quarters
2 green onions, chopped

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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