Weeping Salad Recipes

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.

WEDGE SALAD

Steps:

• Puree 1 cup each mayo and blue cheese with 1/2 cup buttermilk, 1 shallot, lemon zest, Worcestershire sauce, parsley, salt and pepper. Drizzle over iceberg wedges; top with egg mimosa (See No. 42) and crumbled bacon.
• See all 50 Simple Salads

THAI WEEPING TIGER GRILLED BEEF SALAD

Steps:

• Gather the ingredients.
• Stir marinade ingredients together in a cup and spoon over steaks, turning them to ensure all sides are saturated. Set in the refrigerator to marinate at least 20 minutes or up to 4 hours.
• Stir dressing ingredients together in a cup, adjusting the fish sauce according to your desired level of saltiness. It should taste tangy with a balance of sweet and sour, spicy and salty.
• Place greens in a large salad bowl and add the onion, tomato, coriander, and mint. Set aside.
• Warm up your grill and lightly brush with vegetable oil. Grill steaks until cooked on the outside and slightly red on the inside (in Thailand this steak is served quite rare on the inside). Any leftover marinade can be brushed on after the first turning.
• Slice steak thinly and place over the salad along with 3/4 of the peanuts. Drizzle dressing over and toss. Portion out into bowls or individual plates and add a final topping of chopped peanuts and coriander.

WEDGE SALAD

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.

WEEPING TIGER STEAKS

Steps:

• To make the marinade, mix all the ingredients until the sugar dissolves, then pour over the steaks. Leave to marinate for no longer than 2 hrs or the meat will turn pappy. Meanwhile, fire up your barbecue coals and wait for them to turn ashen.
• Mix all the dressing ingredients together. Toss the salad ingredients with half the dressing and set aside. When the coals are ashen, sear the steak for 3-4 mins on each side for medium-rare, then leave to rest for 5 mins. Carve the steaks into thin slices and fan out on the sides of the plates. Place a pile of salad on the other side of each plate and drizzle the remaining dressing over everything.

WHEAT SALAD

Steps:

• Soak wheat berries in a bowl of water for at least 5 hours or overnight. Drain and place in a slow cooker with enough water to cover by one inch. Cover, and cook on Low setting for 5 to 6 hours, until tender. Add more water if needed. When tender, drain, and rinse under cold water to chill.
• In a large bowl, stir together the cream cheese, pineapple and lemon juice. Stir in the dry pudding mix until smooth. Stir in the wheat berries until evenly coated. Fold in whipped topping just before serving. Refrigerate any leftovers.