French Dressing And Iceberg Lettuce Chopped Salad Recipes

CHOPPED ICEBERG SALAD WITH BUTTERMILK DRESSING AND CRISPY CHICKPEAS

Chopped Iceberg Salad with Buttermilk Dressing and Crispy Chickpeas image

The classic iceberg salad is always a welcome piece of Americana. You can even put the iceberg in the freezer for 30 minutes before serving to make it extra cold. So juicy. Hydrating. American. I love it. The combination here of tangy buttermilk dressing, juicy lettuce, pickled onions and crispy chickpeas is not your average chopped iceberg salad. Great textures and tastes!

Provided by Alex Guarnaschelli

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 20

Ingredients

1/2 cup red wine vinegar
2 tablespoons sugar
Kosher salt
1 medium red onion, thinly sliced
1 cup (8 ounces) sour cream
1 cup buttermilk, plus more if needed
1/4 cup mayonnaise
3 tablespoons chopped fresh dill
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
1 large clove garlic, grated
Kosher salt and freshly ground black pepper
1 cup canola oil
1 cup cooked chickpeas, drained, dried with a kitchen towel
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
2 small heads iceberg lettuce, outer layer and core removed, roughly chopped
Kosher salt and freshly ground black pepper
4 scallions, very thinly sliced on a bias

Steps:

For the onions: To pickle the onions, bring the vinegar, sugar, a pinch of salt and 1 cup water to a boil in a medium saucepan over medium heat. Put the onions in a small heatproof bowl and pour the pickling liquid over them. Let the onions cool to room temperature on the counter. Transfer to a resealable container and store in the refrigerator until ready to use.
For the buttermilk dressing: In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste. Set aside. If too thick, add a splash of more buttermilk or water to adjust.
For the chickpeas: Pour the oil into a small, heavy-bottomed pot and heat over medium heat until it registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a wire rack.
Season the chickpeas with the paprika and salt and pepper to taste. Using a slotted spoon, drop half of the chickpeas into the hot oil and fry until browned and crispy, 3 to 5 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. Repeat with the remaining chickpeas.
For the salad: Spread the iceberg lettuce on a baking sheet and season liberally with salt and pepper. Drizzle with the dressing and follow with a layer of the scallions. Top with the pickled onions (drained of their liquid) and the crispy chickpeas. Season to taste.

ICEBERG LETTUCE CHOPPED SALAD WITH "FRENCH" DRESSING

Iceberg Lettuce Chopped Salad with

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 head iceberg lettuce, core removed and chopped
4 radishes, chopped
4 scallions, chopped
1/3 seedless cucumber, chopped
1 cup shredded carrots, available in produce section
3 tablespoons white wine vinegar
3 tablespoons sugar
1/4 cup ketchup
1/4 cup extra-virgin olive oil, eyeball it
1 teaspoon garlic powder
2 teaspoons Worcestershire sauce
Salt and white pepper

Steps:

Combine lettuce and chopped veggies in salad bowl.
Add all of the dressing ingredients into a blender. Put the top in place and blend on high until dressing is combined. Pour dressing over salad and toss. Adjust salt and pepper, to your taste.

ICEBERG LETTUCE SALAD

Iceberg Lettuce Salad image

Provided by Katie Lee Biegel

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 ounces crumbled blue cheese, at room temperature
1/3 cup vegetable oil
2/3 cup mayonnaise
2 tablespoons white wine vinegar
1 tablespoon hot sauce, such as Crystal or Louisiana, plus more if desired
Kosher salt and freshly cracked black pepper
1 head iceberg lettuce, cut into quarters through the equator (circular slices)
1 cup cherry tomatoes, cut into quarters
6 slices cooked bacon, crumbled or chopped into pieces
1/4 cup thinly sliced chives

Steps:

For the dressing: In a medium bowl, whisk together the blue cheese, oil, mayonnaise, vinegar and hot sauce. Season with salt and pepper and add more hot sauce if preferred. Set aside.
For the salad: Divide the lettuce rounds among 4 plates. Pour 1/2 cup of the dressing over each. Top each with one-quarter of the tomatoes and bacon. Sprinkle some chives on top. Serve immediately.

CHOPPED ICEBERG SALAD WITH ROQUEFORT DRESSING

Chopped Iceberg Salad with Roquefort Dressing image

Provided by Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup crumbled Roquefort cheese (about 2 ounces)
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
1 small head iceberg lettuce, chopped
1 Persian or kirby cucumber, halved lengthwise and thinly sliced
2 hard-boiled eggs, peeled and roughly chopped
1 cup shredded carrots
1/2 cup grape tomatoes, halved

Steps:

Mix and mash the mayonnaise and 1/3 cup of the Roquefort in a medium bowl until the cheese is very finely crumbed. Mix in the vinegar, 1/4 teaspoon salt, and pepper to taste.
Toss the lettuce, cucumber, eggs, carrots and tomatoes together in a large bowl. Add the dressing and toss to coat. Season with salt and pepper. Top with the remaining Roquefort and serve immediately.

"FRENCH" DRESSING AND ICEBERG LETTUCE CHOPPED SALAD

Provided by Rachael Ray : Food Network

Categories appetizer

Time 7m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1/2 head iceberg lettuce, core removed and chopped
4 radishes, chopped
4 scallions, chopped
1/3 seedless cucumber, chopped
1 cup shredded carrots, available in produce section
1/3 cup white wine vinegar
1/3 cup sugar
1/2 cup ketchup
1/2 cup extra-virgin olive oil, eyeball it
1 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1/4 small white onion, finely chopped or grated
Salt and white pepper

Steps:

Combine lettuce and chopped veggies in salad bowl.
Add all of the dressing ingredients into a blender. Put the top in place and blend on high until dressing is combined. Pour dressing over salad and toss. Adjust salt and pepper, to taste.

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