Wedge salad recipe how to#
Wedge salad recipe full#

With a spoon, drizzle the dressing rather liberally over the salads, then finish them with a sprinkle of feta (if using) and chopped herbs. Top each one generously with the tomato salad mixture. To assemble: Place each romaine halve on its own dinner plate.Season generously with pepper, whisk again, and set aside. Taste, and add more lemon juice if it tastes bitter or needs more zip, and more garlic if it could pack more of a punch (I like my dressing on the garlicky side). Pour over the dressing and top with cooked bacon, crumbled blue cheese and chopped chives. Cut the lettuce into quarters (make sure to remove the stem) and place each quarter on an individual plate.

Wedge salad recipe how to#

To prepare the dressing: In a liquid measuring cup or small bowl, combine all of the ingredients, starting with the lower amounts of lemon juice and garlic. How to make wedge salad with blue cheese dressing.

Toss to combine and set aside to marinate.

In a medium mixing bowl, combine the tomatoes, cucumber, celery, olives, shallot, lemon juice, and a pinch of salt.

To prepare the salads: Halve the heads of romaine lengthwise, all the way through their bases so the halves stay intact.

Please let me know which kinds of salads you’re craving this summer! I’m open to all recipe suggestions, all the time. I’ve provided a little more detail in the recipe notes.

Wedge salad recipe full#

You can turn them into full meals by mixing chickpeas into the tomato salad, and/or serving them on quinoa. The salads are rather large, rather epic side salads as written. They’re prettier when the feta is sprinkled on top, so that’s how I wrote the recipe. My only mistake was mixing the feta into the tomato salad component, which muted the colors a little bit. I decided to simply halve my heads of romaine lettuce, but these salads remind me of iceberg wedge salads, so I kept the “wedge” in the title. It was fresh, delicious, and fun to eat, so I took a photo and jotted down the ingredients. They always have a fun seasonal salad.Ī couple of months ago, the seasonal option was a Mediterranean wedge salad with an olive relish and everything else you see here. It’s my favorite salad place, and I find myself there when I come home from a trip to an empty fridge. These beauties were heavily inspired by a salad at The Mixx here in Kansas City. Who’s in favor of more summer salads? Aye! Since they’re all I want to eat, they’re all I want to make, and therefore, all I want to post on this vegetarian food blog of mine. I wasn’t kidding when I said they’re all I want to eat this time of year. Finish with a last drizzle of dressing and serve.I sure hope you all enjoy salads as much as I do. Top each wedge with bacon, tomato, dill, and chives. Drizzle the wedge thoroughly with dressing, making sure to get into the layers of lettuce. Cutting on a bias, remove the core from the end of your wedge. To assemble, halve the head of lettuce through the core, then halve through the core again to make wedges.Chill in the fridge for at least a half hour and up to 2 weeks. Fold in dill and chives, then season with salt and pepper to taste. Add blue cheese, break up the crumbles with a whisk, and stir until totally incorporated into the dressing. Slowly whisk in buttermilk and lemon juice.Continue to whisk until the mixture has reached a mayo-like consistency. At no point should there be a pool or beads of oil in the mixture. While constantly whisking, slowly add garlic oil, starting with a few drops at a time and working up to a slow stream of oil. In a medium bowl, whisk together salt, garlic confit, and egg yolk until homogeneous and slightly silky.Let drain on a paper towel lined plate and set aside. Cook, tossing occasionally, for 8 minutes or until the fat is rendered and pieces are crispy. In a cold cast iron skillet, add bacon and begin to heat over medium-high.