ICEBERG WEDGES WITH GORGONZOLA DRESSING
This simple salad gets its zing from crumbled Gorgonzola cheese in the dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, combine everything but the lettuce. Mash some of the cheese to thicken dressing.
- Core the lettuce and cut into 8 wedges. To serve, drizzle dressing over top of wedges and sprinkle with ground pepper.
Nutrition Facts : Calories 80 g, Fat 3 g, Fiber 3 g, Protein 5 g
ICEBERG WEDGE WITH PANCETTA AND GORGONZOLA DRESSING
Summer is almost here and it time to enjoy fresh salads. I actually loves salads year around. This is one of my favorite american classic salads all jazzed up. Happy Cooking! sw:)
Provided by Sherri Williams
Categories Salads
Time 25m
Number Of Ingredients 12
Steps:
- 1. In a mixing bowl, combine all the dressing ingredients except cheese and mix well. After mixed well, fold in cheese and chill for at leat 30 minutes
- 2. Place lettuce wedges on chilled salad plates and drizzle with the dressing. Garnish the salad with pancetta slices or crumbles, onions, tomatoes and sprinkle with fresh cracked pepper.
ICEBERG WEDGES WITH PANCETTA GORGONZOLA DRESSING
Provided by Giada De Laurentiis
Categories appetizer
Time 18m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain the excess oil.
- Stir the buttermilk, sour cream, and garlic in a medium bowl to blend; mix 2/3 of the cheese. Season the dressing with salt and pepper, to taste.
- (The dressing can be made up to 2 days ahead. Cover and refrigerate. Stir to blend before using, adding more milk to thin the sauce, if necessary.)
- Arrange each of 6 lettuce wedges on 6 plates. Spoon the dressing over the lettuce. Sprinkle with the pancetta and remaining cheese and serve.
ICEBERG WEDGE
Steps:
- Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.
- Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.
GREEN GODDESS DRESSING OVER ICEBERG WEDGES
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 12m
Yield 5 servings
Number Of Ingredients 10
Steps:
- In a food processor, combine avocado cubes, lemon or lime juice, basil, tarragon, garlic, and asorbic acid. Blend until smooth. With the motor running, slowly pour in olive oil to make a thick, creamy dressing. If dressing is too thick to pour, add water, a few tablespoons at a time, to reach the desired consistency. Pour into a bowl, season, to taste, with salt and pepper and cover. Refrigerate until chilled.
- To serve, pour dressing over iceberg wedges.
ICEBERG WEDGE SALAD WITH CREAMY GORGONZOLA DRESSING
Provided by Brad Sorenson
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs.
- Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.
ICEBERG WEDGE WITH CHUNKY GORGONZOLA DRESSING
Make and share this Iceberg Wedge With Chunky Gorgonzola Dressing recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For the Salad: Cook pancetta in large skillet over medium heat until golden brown and crispy. Transfer to a paper towel lined plate to drain the extra fat and set aside.
- For the Gorgonzola Dressing: In a bowl, whisk together the mustard, vinegar, lemon juice, salt and pepper. Slowly whisk in olive oil. Add 1/2 cup of Gorgonzola to the bowl and mash with a fork. Add the sour cream and whisk together. Serve or store in an airtight container, in the refrigerator, for up to 1 week.
- To assemble: Arrange iceberg wedges on plates. Spoon dressing over wedges and garnish with pancetta, radishes, cherry tomato halves, and remaining gorgonzola crumbles.
Nutrition Facts : Calories 324.9, Fat 31.6, SaturatedFat 11, Cholesterol 35.3, Sodium 492.4, Carbohydrate 3.6, Fiber 0.6, Sugar 2.2, Protein 8.1
ICEBERG LETTUCE WEDGES WITH RUSSIAN DRESSING
Provided by Food Network
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Whisk together all dressing ingredients, cover, and store in refrigerator until ready to use.
- Arrange the lettuce wedges on platter and spoon the dressing over them.
ICEBERG WEDGE WITH CHUNKY BLUE CHEESE DRESSING
Once looked down upon as so 1950s, the iceberg wedge with tangy blue cheese dressing has made a comeback, and with good reason. I'm always amazed at the enthusiastic response when I set out these salads-either on a party buffet table, or for a sit-down dinner. Guys especially love it.
Yield serves 8
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together all the dressing ingredients until combined. When ready to serve, set each lettuce wedge on a plate, spoon on about 1/2 cup dressing, and top with a handful of cherry tomato halves and a sprinkling of crumbled bacon.
- The dressing and the bacon crumbles can be made up to 2 days in advance and refrigerated. Assemble the salad shortly before serving.
- Mexican tarragon (also called mint marigold) is easily grown throughout Texas and is similar in taste to French tarragon, which literally can't take the Texas heat. If you don't find Mexican tarragon in the grocery store, look for the flowering plants at your local nursery. Little pots of these herbs also make charming party favors.
- If you are so inclined, cut the calorie and fat load by using low-fat or nonfat mayonnaise and low-fat or nonfat sour cream instead of the full-fat stuff.
ICEBERG WEDGES WITH BLUE CHEESE DRESSING
The crispy iceberg lettuce and creamy blue cheese dressing make this steak-house style salad a no-brainer side dish with your steak and potatoes dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a bowl, combine buttermilk, mayonnaise, half of the blue cheese, lemon juice, and hot sauce.
- Stir to combine
- Stir in chives, salt, and pepper.
- Serve with iceberg wedges and top with remaining blue cheese.
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