Grilled Wedge Salad With Parmesan Dressing Recipes

WEDGE SALAD WITH PARMESAN-PEPPERCORN RANCH

Steps:

• For the parmesan-peppercorn ranch: Put the mayonnaise, sour cream, Parmesan, parsley, green onions, peppercorns, Worcestershire, vinegar, salt, hot sauce and garlic in a blender or food processor and blend to combine. Add the buttermilk to the desired consistency and blend thoroughly. Chill for 30 minutes to a couple of hours before serving, thinning with more buttermilk if needed.
• For the wedge salad: Arrange the lettuce wedges on a white rectangular plate in a straight line slightly overlapping. Drizzle the dressing over the lettuce, add the carrots and sprinkle with the crushed peppercorns.

GRILLED WEDGE SALAD

Steps:

• Cut 1 head iceberg lettuce into 4 wedges. Brush the cut sides with olive oil and season with salt and pepper. Grill over medium-high heat until well marked, 1 to 2 minutes per cut side. Top with blue cheese dressing, chopped cherry tomatoes, chopped cooked bacon and crumbled blue cheese.

WEDGE SALAD WITH GRILLED GRAPE TOMATOES AND BLUE CHEESE VINAIGRETTE

Steps:

• Heat a grill or grill pan and place the lettuce wedges on a platter.
• Prepare the vinaigrette by briskly whisking together the Dijon, vinegar, and garlic. Drizzle in the olive oil while whisking to create an emulsion. Add the sugar and blue cheese, and whisk gently to mix. Season with salt and pepper to taste. Lightly oil the tomato slices, and season with salt and pepper. Grill until slightly charred on the outside and then transfer to the platter with the lettuce wedges. Pour the vinaigrette over the lettuce and tomato and top with bacon and red onion.

WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING

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.

GRILLED WEDGE SALAD WITH PARMESAN DRESSING

Steps:

• Preheat a grill or grill pan over high heat. If using a grill, lightly oil the grill grates.
• Put the cucumbers in a bowl of ice water. Toss the tomatoes with a three-finger pinch of salt in a medium bowl. Set aside.
• Brush the cut sides of the lettuce and avocado wedges with 2 tablespoons oil or reserved bacon fat. Grill until grill marks appear, 1 to 2 minutes per side.
• Put the lemon zest, lemon juice, mustard and Parmesan in a medium bowl or mason jar. Season with salt and pepper, add the remaining 1/2 cup oil and whisk or shake to combine. Adjust the seasoning to taste.
• Drain and pat dry the cucumbers. Place 1 tablespoon of the dressing in the center of each plate. Top with 1 lettuce wedge and a quarter of the remaining dressing, cucumbers and tomatoes. Place 1 slice of bacon and 1 avocado wedge on top of each iceberg wedge and secure with a steak knife. Shower with Parmesan, serve immediately and enjoy!