Farm Fresh Classic Wedge Recipes

WEDGE SALAD WITH HOMEMADE FRENCH DRESSING

Steps:

• Remove the outside leaves from the lettuce and cut in half. Remove the core and slice the halves in half again, making 4 wedges and wash thoroughly. Drizzle with Creamy French Dressing and sprinkle the tomato halves and bacon over the salad.
• Combine the first 8 ingredients in a small bowl. Add the oil slowly while whisking constantly. Season, to taste, with salt and pepper.

FARM FRESH CLASSIC WEDGE

Steps:

• to make the dressing, add all the ingredients into blender or food processor and blend to mix. Set aside until ready to use.
• To make the salad, heat a skillet over medium heat and cook the bacon until crisp. Line a metal tray with paper towels. Drain the bacon. Cool, crumbled, and set aside.
• Remove the root end of the lettuce, and cut the head into four wedges. Place one wedge each on four individual serving dishes. Scatter the mixed greens around each wedge. Dress each wedge with 2 tablespoons of the dressing. Garnish each with crumbled bacon, cheese, onion, and scallions. Top each with 1/2 cup of cliffs homegrown Vidalia onion petals if using.
• Cliffs homegrown Vidalia onion petals:, picture onion ring batter, can be made one day in advance: 2 cups flour 1 tablespoon sea salt 1 tablespoon Hungarian paprika 1 tablespoon light Brown sugar 1 1/2 teaspoons old Bay seasoning 1 teaspoon ground cumin pinch freshly ground black pepper pinch ground cayenne 1 cup beer, any kind you like 1 cup buttermilk one large egg, beaten onion petals: canola oil for deep frying 1 cup flour four Vidalia onions, each cut into eight wedges (petals) sea salt and freshly ground black pepper to make onion ring batter, into a large bowl, sift the flour, salt, paprika, Brown sugar, old Bay seasoning, cumin, black pepper and cayenne. In another large bowl, mix the beer, buttermilk, and egg. Slowly incorporate the dry ingredients into the wet, whisking to prevent lumps. Refrigerate until needed. To make the onion petals, in a large, deep skillet, heat about 3 inches of oil until a thermometer reads 350°. Line a metal tray with paper towels. Add flour to a bowl. Add the onions and toss, coating them well. Shake off the excess. Dip the petals into the batter and coat well. Carefully add the petals, one by one, to the hot oil, making sure not to overcrowd the skillet. Fry until golden brown and crispy. Remove with a slotted spoon. Drain on paper towels. Season with salt and pepper while still hot. Serve at once. Serves four

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.