Iceberg Wedges With Grilled Bacon And Croutons Recipes

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:

• 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.

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.

GRILLED ICEBERG WEDGES WITH BUTTERMILK-BASIL DRESSING

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.

GRILLED COBB WEDGE

Steps:

• Cook the bacon slices in a medium skillet until crisp. Drain on paper towels and halve the slices crosswise; set aside.
• Preheat a gas grill or stovetop griddle to medium-high heat.
• In a small bowl, toss together 1 tablespoon of the olive oil, the tomatoes, basil and garlic; season with salt and pepper, toss to combine and set aside.
• Stand the iceberg head upright on the core. With a sharp knife, cut a 1-inch-thick slice out of the center (thickest part) of the lettuce head, creating a thick, round disc. Lay the lettuce disc on a work surface and cut away the core. Slicing horizontally, cut the disc in half again, creating two 1/2-inch-thick round lettuce "steaks."
• In a small bowl, whisk together the remaining 2 tablespoons oil and the paprika, and season with salt and pepper. Brush both sides of the lettuce steaks with the oil mixture and grill just to give the lettuce a little color, about 30 seconds on each side.
• To assemble the salad, put the grilled iceberg discs on 2 serving plates. Slice the top and bottom of each egg so it will stand upright, and halve each crosswise; set 3 egg halves upright on each lettuce disc. Arrange 6 wedges of avocado and 6 pieces of bacon on each disc, pointing inward and stacking them on top of each other. Scatter the radish slices and onion rings evenly over each salad and divide the tomatoes between each, scattering them over the top. Drizzle a little olive oil and the red wine vinegar over each salad and onto the plate. Sprinkle the blue cheese over the top of the salads and onto the plate and garnish each with a sprinkling of chopped herbs. Serve immediately.
• Bring a medium saucepan of water to a boil over medium-high heat. Lower the eggs into the water and cook for exactly 6 minutes. (Note: It is imperative that the eggs are at room temperature before cooking them to achieve the right consistency with this method.)
• Meanwhile, fill a bowl with ice water. Using a strainer or slotted spoon, remove the eggs from the boiling water and lower them into the ice water. Let stand for at least 5 minutes; peel. When sliced, the eggs should have firm whites with runny yolks that are just beginning to set.

ICEBERG WEDGES WITH BACON AND BUTTERMILK DRESSING

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.

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.