Sprinkle with crumbled cheese, bacon and green onions. Scatter grape tomato halves over and around the. Drain and pat dry with paper towels then split into wedges and arrange on plates. Repeat with remaining lettuce heads then arrange them nicely on a large platter as shown. Remove outer leaves of lettuce and wash thoroughly in cold water. Using a sharp chef’s knife, cut in half lengthwise, then cut again each half to create 4 wedges. Place one head of lettuce onto the clean cutting board. Whisk well to combine, taste test, and adjust seasonings, then refrigerate until ready to use. Instructions: In a small bowl or measuring cup add all ranch dressing ingredients. 4 slices nitrate-free bacon, cooked and crumbled.1/2 cup crumbled blue cheese, or feta cheese.2 heads Butter lettuce or Little Gem lettuce, thoroughly rinsed and dried.Cut lettuce: Cut the iceberg lettuce in half. The dressing can be made up to 1 week in advance. Refrigerate for at least 30 minutes before serving. Since this salad is typically served alongside steak it should be easy.I often serve this salad alongside a good bbq steak during the summertime or a tenderloin roast throughout the winter holiday season. Make the Blue Cheese Dressing: Add all of the blue cheese dressing ingredients to a bowl and stir well to combine. While this type of salad can seem intimidating to cut into, I recommend serving it with a sharp knife for easy cutting. Omit the bacon for a vegetarian version of the salad.Simply lay the slices of bacon on a lined baking sheet (I use both foil and parchment for easy clean up and to prevent sticking). If you aren’t a fan of blue cheese you can swap the blue cheese crumbles with shaved Parmesan cheese or a sprinkle of feta. Step-by-Step Instructions Step 1: Cook the Bacon I use the oven method to cook the bacon, which is the way to go when you’re cooking more than just a few slices.Try adding some diced red onion or avocado to this salad.While I love this buttermilk herb dressing for this recipe, these other dressings make great alternatives over the iceberg wedges: Tips and Tricks for This Recipe Other Dressing Options 1 recipe Green Goddess Ranch Salad Dressing 1 head iceberg lettuce, cut into 4 wedges 4 slices bacon, cooked until crispy 1 small English cucumber, peeled. Add one wedge of lettuce to each plate, spoon about 3 tablespoons of the dressing over each wedge then top with cherry tomatoes, bacon, chives and black pepper. Cut the head of iceberg lettuce into 4 equal quarters. Remove the bacon to a paper towel-lined plate to drain. Add the bacon to a medium sauté pan and cook, stirring occasionally, until crisp and golden brown, about 7 minutes. Cook the bacon in a sauté pan until crisp on both sides, then drain on a paper towel. The dressing can be made up to a week in advance. Steps: Combine the tomatoes, shallots and vinegar in a small bowl, and shower with salt and black pepper to taste. Cover and refrigerate until ready to use. In a medium mixing bowl whisk the buttermilk, sour cream, mayonnaise, parsley, chives, basil, dill and garlic until completely combined. I recommend peeling back the outer leaves of the head of iceberg and discarding them before you cut it into wedges.
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