Iceberg Wedge With Warm Bacon And Blue Cheese Dressing Recipes

Steps:

• Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside.
• In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately.

Steps:

• Mix first 4 ingredients in medium bowl.
• Add blue cheese and stir until well blended.
• If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
• (Can be made 1 day ahead. Cover and chill.).
• Cook bacon in large skillet over medium heat until golden brown and beginning to crisp.
• Arrange lettuce on plates.
• Spoon dressing over.
• Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally.
• Garnish with red onion.

Steps:

• Mix the mayonnaise, lemon juice, pepper, and hot sauce in a medium bowl. Add the cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
• Cook the bacon in a large skillet over medium heat until golden brown and beginning to crisp.
• Arrange the lettuce wedges on plates. Spoon the dressing over. Using a slotted spoon, transfer the warm bacon from the skillet onto the salads, dividing equally. Garnish with red onion.
• do ahead
• The DRESSING can be made 1 day ahead. Cover and chill.

Steps:

• Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)
• Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

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.

Steps:

• Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl.
• Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.

Steps:

• Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.).
• Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over.
• Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onions and candied nuts.