Iceberg Wedge Salad With Green Goddess Ranch Dressing Recipes

ICEBERG WEDGE

Iceberg Wedge image

Provided by Tyler Florence

Time 10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 large head iceberg lettuce, cut into large wedges
1 cup grape tomatoes, split down the middle
2 tablespoons chopped flat-leaf parsley, for garnish
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
extra-virgin olive oil
Bleu cheese dressing:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1 tablespoon fresh lemon juice
6 ounces (3/4 cup) crumbled mild blue cheese such
2 tablespoons chopped fresh chives

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

Green Goddess Dressing over Iceberg Wedges image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 12m

Yield 5 servings

Number Of Ingredients 10

Ingredients

2 medium avocados, pitted, peeled, grilled and chopped into cubes
2 tablespoons lemon or lime juice
1 tablespoon roughly chopped basil leaves
1 tablespoon roughly chopped tarragon leaves
1 clove garlic, minced
1/8 teaspoon asorbic acid or Vitamin C
1/2 cup extra-virgin olive oil
Grey salt
Freshly ground black pepper
1 head iceberg lettuce cut into 5 wedges

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.

GREEN GODDESS WEDGE SALAD

Green Goddess Wedge Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 24

Ingredients

1 1/4 cups packed fresh watercress (or baby spinach)
3/4 cup packed fresh parsley
1/4 cup roughly chopped fresh chervil (or more parsley)
1/4 cup roughly chopped fresh tarragon
3 tablespoons roughly chopped fresh chives
2 teaspoons capers
2 anchovy fillets
1 small clove garlic
2 scallions, chopped
Pinch of sugar
2 tablespoons fresh lemon juice
4 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
2/3 cup mayonnaise
1/2 ripe avocado
Kosher salt and freshly ground pepper
3 strips thick-cut bacon
1 1/2 heads iceberg lettuce, cut into 6 wedges
Kosher salt and freshly ground pepper
1/2 ripe avocado, diced
1/4 cup small chervil sprigs
2 tablespoons finely chopped chives
1 scallion very thinly sliced

Steps:

Make the dressing: Combine the watercress, parsley, chervil, tarragon, chives, capers, anchovies, garlic, scallions and sugar in a blender or food processor.
Add the lemon juice, vinegar, mustard, Worcestershire sauce, mayonnaise and avocado and puree until pale green and very smooth; if too thick, thin with water 1 teaspoon at a time. Season with salt and pepper as needed.
Make the salad: Cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, turning, about 5 minutes. Drain on a paper towel-lined plate, then crumble.
Arrange the iceberg lettuce wedges on a platter and season with salt and pepper. Spoon some dressing over the lettuce. Top with the diced avocado, bacon, chervil, chives and scallions.

EASY ICEBERG WEDGE SALAD

Easy Iceberg Wedge Salad image

A few years ago, I had a wedge salad in a restaurant and really enjoyed it. I found this variation on the internet; it's easy to make and tastes great.

Provided by TasteTester

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 -6 slices bacon
8 ounces ranch dressing
1 -2 garlic clove, to taste, minced
1/4 cup chopped fresh basil
1 large head iceberg lettuce, cut into 4 wedges
1/4 cup crumbled blue cheese
shredded basil (to garnish) (optional)

Steps:

Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels. Crumble bacon and set aside.
Combine dressing, garlic and basil in small bowl; stir well.
Top each lettuce wedge with dressing and sprinkle with bacon and blue cheese. Garnish with shredded basil, if desired.

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