Iceberg Wedge Salad With Warm Bacon Dressing Recipes

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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 WEDGE WITH WARM BACON AND BLUE CHEESE DRESSING



Iceberg Wedge with Warm Bacon and Blue Cheese Dressing image

Categories     Cheese     Leafy Green     Onion     Pork     Appetizer     Quick & Easy     Mayonnaise     Blue Cheese     Lemon     Bacon     Spring     Summer     Lettuce     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk (optional)
1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

Steps:

  • Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)
  • Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

ST. ANSELM'S ICEBERG WEDGE SALAD



St. Anselm's Iceberg Wedge Salad image

This wedge salad, adorned with blue cheese and warm bacon vinaigrette, is served at the restaurant St. Anselm in Brooklyn. The revelatory vinaigrette is actually a roux made with bacon fat, then thinned with cider vinegar and water, a hit of sugar and another of Dijon mustard. It is superb, and it would not be out of place drizzled over grilled asparagus, accompanied by chopped hard-boiled eggs.

Provided by Sam Sifton

Categories     lunch, quick, salads and dressings, appetizer, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

6 ounces thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons all-purpose flour
1/2 cup cider vinegar
1 tablespoon granulated sugar
1 tablespoon Dijon mustard
Kosher salt and cracked black pepper, to taste
1 large head of iceberg lettuce, cut and cored into 4 wedges
4 ounces blue cheese, crumbled
1/4 cup roughly chopped fresh parsley

Steps:

  • In a large skillet set over medium heat, cook the bacon until crisp, approximately 8 to 10 minutes. Using tongs or a slotted spoon, remove the bacon to a plate lined with paper towels to drain. Pour off all but 1/4 cup of the bacon fat in the skillet.
  • Lower the heat under the skillet, then stir in the flour and cook, stirring often with a spoon, until the flour is lightly browned, approximately 3 to 5 minutes. Add 1 1/2 cups water to the mixture, along with the vinegar, sugar and mustard, and allow to come to a simmer. Whisk the mixture frequently until the dressing is thick enough to resemble gravy and coat the back of a spoon, approximately 10 minutes. Season to taste with salt and pepper and remove from the heat.
  • Put the iceberg wedges on plates. Drizzle with the warm dressing, and sprinkle with the bacon pieces, blue cheese and parsley. Serve immediately.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 11 grams, Sodium 709 milligrams, Sugar 8 grams, TransFat 0 grams

WEDGE SALAD



Wedge Salad image

Wedge salads are essential steakhouse fare and have been for decades - "iceberg wedges, blue cheese, bacon" was Roger Sterling's order on "Mad Men" when he and Don Draper saved the Madison Square Garden account in Season 3, set in 1963. But there is no reason not to bring them home: Pale green-white triangles of commodity iceberg drizzled in pale white-blue dressing, with crumbles of bacon and bright red pops of cherry tomato, and pricks of green chive strewn across the top. Serve a wedge and a steak, or a wedge and a hamburger, or a wedge and a roast chicken, or just a wedge and a lot of warm bread and cold red wine, and it's a pleasant evening you're having, a retro delight. Wedge is a salad for pleasure.

Provided by Sam Sifton

Categories     salads and dressings, side dish

Time 20m

Yield Serves 4

Number Of Ingredients 14

1 cup cherry tomatoes, approximately 12 to 15, cut in half, about a half pint
1 small shallot, peeled and diced, approximately 2 tablespoons
2 tablespoons red-wine vinegar
Kosher salt and freshly ground black pepper, to taste
2 thick slices bacon
8 ounces blue cheese, like Roquefort, crumbled
1/4 cup buttermilk
2 tablespoons mayonnaise
1 tablespoon olive oil
1 teaspoon hot sauce
1 teaspoon lemon juice
1 dash Worcestershire sauce, to taste
1 large head iceberg lettuce, the outer leaves removed, cut into 4 wedges
2 tablespoons finely minced chives

Steps:

  • Combine the tomatoes, shallots and vinegar in a small bowl, and shower with salt and black pepper to taste. Set aside.
  • Cook the bacon in a sauté pan until crisp on both sides, then drain on a paper towel. Crumble when cool, and set aside.
  • Make the dressing. Put half the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, lemon juice or Worcestershire, to taste. Then whisk again, and set aside.
  • Assemble the salad. Place one wedge of lettuce on each plate, and gently spoon dressing over it. Sprinkle each wedge with crumbled bacon, the dressed tomato halves, the remaining blue cheese and some minced chives.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 33 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 14 grams, Sodium 1249 milligrams, Sugar 7 grams, TransFat 0 grams

ICEBERG WEDGE SALAD WITH WARM BACON AND BLUE CHEESE DRESSING



Iceberg Wedge Salad with Warm Bacon and Blue Cheese Dressing image

Categories     Salad     Sauce     Cheese     Lunch     Bacon     Chill

Yield makes 6 servings

Number Of Ingredients 9

1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk (optional)
1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

Steps:

  • Mix the mayonnaise, lemon juice, pepper, and hot sauce in a medium bowl. Add the cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
  • Cook the bacon in a large skillet over medium heat until golden brown and beginning to crisp.
  • Arrange the lettuce wedges on plates. Spoon the dressing over. Using a slotted spoon, transfer the warm bacon from the skillet onto the salads, dividing equally. Garnish with red onion.
  • do ahead
  • The DRESSING can be made 1 day ahead. Cover and chill.

ICEBERG WEDGE SALAD WITH WARM BACON DRESSING



Iceberg Wedge Salad with Warm Bacon Dressing image

Provided by Sandra Lee

Categories     appetizer

Time 17m

Yield 4 servings

Number Of Ingredients 6

1 head iceberg lettuce
4 slices bacon
2 teaspoons brown sugar
1/4 cup red wine vinegar
Salt and freshly ground black pepper
1 hard-boiled egg, finely chopped

Steps:

  • Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside.
  • In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately.

BARBECUE BACON WEDGE SALAD WITH GRILLED CORN



Barbecue Bacon Wedge Salad with Grilled Corn image

Provided by Katie Lee Biegel

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 24

1 tablespoon olive oil
1 ear corn, shucked
1/4 cup barbecue sauce
2 tablespoons apple cider vinegar
1 tablespoon dark brown sugar
1/2 pound slab bacon about 1 inch thick, halved lengthwise
1 head iceberg lettuce, quartered into wedges
1 cup cherry tomatoes, halved
Kosher salt and coarsely ground black pepper
Blue Cheese Dressing (recipe follows)
2 tablespoons Ryan's Pickled Red Onions (recipe follows)
1/2 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon white vinegar
1/4 teaspoon sugar
Dash hot sauce
Kosher salt and freshly cracked black pepper
1/4 cup crumbled blue cheese
1 medium red onion, thinly sliced
1 tablespoon whole black peppercorns
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons sugar
2 teaspoons kosher salt

Steps:

  • For the corn: Preheat the broiler. Line a baking sheet with foil.
  • Rub the oil on the corn on the prepared baking sheet. Broil the corn, turning every few minutes, until charred on all sides, about 10 minutes. Remove the corn and let it cool slightly, then cut the kernels from the cob and set aside; discard the cob.
  • For the bacon: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
  • Mix the barbecue sauce, vinegar and sugar in a small bowl. Put the bacon on the prepared baking sheet and brush with a layer of the sauce. Bake, flipping and basting with more sauce every 10 minutes, until the bacon is cooked through and juicy and the sauce is sticky and dark, 45 to 55 minutes. Cut the bacon in half crosswise to yield 4 pieces.
  • To assemble the salad: Arrange the wedges of lettuce on a large platter. Add the tomatoes, corn and bacon around the wedges. Season the lettuce and tomatoes with salt. Top with coarsely ground pepper. Spoon the dressing over the lettuce wedges and top with the pickled onions. Serve immediately.
  • Mix the mayonnaise, buttermilk, vinegar, sugar and hot sauce in a medium bowl. Season with a pinch each of salt and pepper, then fold in the blue cheese, leaving a few lumps of cheese.
  • Place the onions and peppercorns in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a medium bowl until the sugar is dissolved. Pour over the onions and refrigerate for 2 to 3 hours. The pickled onions will keep about 2 weeks in the fridge.

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 WEDGE WITH WARM BACON AND BLUE CHEESE DRESSING



Iceberg Wedge With Warm Bacon and Blue Cheese Dressing image

Make and share this Iceberg Wedge With Warm Bacon and Blue Cheese Dressing recipe from Food.com.

Provided by Chef Rangel

Categories     Greens

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon fresh coarse ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
buttermilk (optional)
1/2 lb thick-cut bacon, cut crosswise into 1-inch pieces
1 large head iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced
chppoed candied walnuts or pecans, for garnish

Steps:

  • Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.).
  • Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over.
  • Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onions and candied nuts.

Nutrition Facts : Calories 507.9, Fat 43.4, SaturatedFat 12.8, Cholesterol 57.9, Sodium 1081.2, Carbohydrate 20.7, Fiber 2, Sugar 6.7, Protein 11.1

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

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From justalittlebitofbacon.com


WEDGE SALAD (ICEBERG LETTUCE) WITH AVOCADO DRESSING - DELICIOUS …
2022-04-19 How To Make A Wedge Salad. On a cutting board, slice the head of iceberg lettuce in half, then into 1-2 wedges. Place the lettuce wedges carefully into zip-top bags, and place in freezer for at least 1 hour, but no longer than 2 hours (or it will wilt). In a high-speed blender, add the avocado, buttermilk, lime juice, white wine vinegar, salt ...
From delicioustable.com


ICEBERG WEDGE SALAD WITH BUTTERMILK DRESSING - CREATIVE CULINARY
2015-07-07 Instructions. 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 ...
From creative-culinary.com


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