February 07, 2019
This Classic Wedge Salad is both refreshing and super satisfying. Dress a simple wedge of crisp iceberg lettuce with a rich homemade blue cheese dressing, crispy bacon, ripe tomatoes, and buttery croutons.
Ingredients:1/2 head iceberg lettuce4 slices of bacon, cooked and crumbled1/2 cup grape tomatoes, quartered1 tablespoon chives, slicedhandful of homemade croutons (see recipe below)homemade Blue Cheese Dressing (see recipe below)
Blue Cheese Dressing:1/2 cup sour cream1/4 cup mayonnaise1/3 cup buttermilk2 tablespoons red wine vinegar1 tablespoon shallot, minced1/4 teaspoon garlic salt1/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1/3 cup crumbled blue cheese
Croutons:4 slices of hearty bread, cut into 1/2-1-inch cubes1/4 cup melted butter1/2 teaspoon garlic powder1/4 teaspoon kosher salt1/2 teaspoon pepper1 teaspoon Italian herbs seasoning blend
Directions: 1. Prepare the blue cheese dressing by combining all ingredients except the fresh blue cheese crumbles in a small food processor and process until smooth. For a chunky blue cheese, add in the crumbles. For a smooth blue cheese, pulse the blue cheese into the dressing. Keep the dressing well sealed and refrigerated until ready to use.
2. Prepare the croutons. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or aluminum foil. Toss the bread cubes with melted butter, garlic powder, kosher salt, pepper, and Italian seasoning. Spread the croutons in a single layer on the baking sheet, and bake for 12-15 minutes (turning once) until crispy and edges slightly browned. Let cool completely.
3. Assemble the salad. Crumble the cooked bacon. Wash and cut the iceberg lettuce into wedges, removing any loose outer layers. Quarter the grape tomatoes, and mince the chives.
4. Layer the salad. Prop up the wedge on a salad plate, drizzle with the homemade blue cheese dressing. Layer on the toppings: bacon crumbles, grape tomatoes, croutons, and generously garnish with the chives. Serve while still well-chilled.
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