Buttercrunch Lettuce Wedge Salad With Goat Cheese Dressiing Recipes

Steps:

• In a medium mixing bowl, combine the buttermilk, mayonnaise, sour cream, lemon juice, garlic powder and onion powder. Whisk the mixture together until smooth. Add the blue cheese and mix just until blended. Season with salt and pepper. Chill in an airtight container in the refrigerator for at least 2 hours and up 2 days before serving.
• Cut the bacon into 1/4- to 1/2-inch pieces and cook them in a large skillet over medium heat until brown and crisp, 5 to 7 minutes.
• Core and quarter each head of lettuce and divide among 12 salad plates.
• Serve a generous dollop of dressing over each lettuce wedge. Top with the crumbled bacon and diced tomato.

Steps:

• In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion powder. Whisk the mixture together until smooth. Add the cheese and mix just until blended. Chill in an airtight container in the refrigerator at least 2 hours before serving.
• Core and quarter each head of lettuce. Serve a generous dollop of dressing over each lettuce wedge and top with the bacon and tomato. Season with pepper.

Steps:

• Preheat oven to 350 degrees. In a medium skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels, reserving the skillet with bacon fat. Brush bread slices on both sides with bacon fat. Place bread on a baking sheet, and bake until golden brown, turning once, about 5 minutes a side. Remove from oven, and reserve.
• In a small bowl, combine buttermilk, cheese, lemon juice, vinegar, shallots, parsley and cayenne. Whisk to blend. Season to taste with salt and pepper.
• On each of 6 plates, place 2 slices of bread. Arrange a lettuce wedge on top of each bread slice.
• Pour dressing over the wedges. Sprinkle with bacon and scallions. Serve.

Steps:

• Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
• Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

Steps:

• For the Goat Cheese Dressing Add all of the ingredients to a bowl and use a fork to thoroughly mix everything. Since the cheese has been softened (I used a log of goat cheese), this doesn't take long. Give the dressing a taste and adjust seasoning. Slip the dressing into the refrigerator to chill while you make the salads. For the Salad Thoroughly rinse the lettuce and remove as much water as possible from the leaves. Slice off the hard part of the bottom (if there's roots attached, remove and throw them away) but leave enough so that the head holds together. Carefully slice the head in half from top to bottom then slice the halves in half the same way. If the core is thick, you can cut a triangle out of it and still have the leaves attached. You want them to stay in a wedge form. Arrange each wedge on a plate. Spoon chilled dressing over each wedge then top with bacon and pomegranate. Serve Notes If you use crumbled goat cheese, you may need to use a food processor or blender to get it smooth and to make sure everything is well blended.