Parmesan Peppercorn Wedge Salad Recipes

GRILLED WEDGE SALAD WITH PARMESAN DRESSING

Grilled Wedge Salad with Parmesan Dressing image

Summer's here and that means time to get grilling and enjoy the bounty of the season! This recipe is a lighter take on the classic wedge salad. Iceberg lettuce and avocado are quickly grilled and the cucumbers are chilled in an ice bath. To finish, drizzle a zippy and bright Parmesan vinaigrette. You'll be making this salad all summer long!

Provided by Elena Besser

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup plus 2 tablespoons extra virgin olive oil
2 Persian cucumbers, halved lengthwise and thinly sliced (about 1 cup)
1 pint cherry tomatoes, halved (about 2 cups)
Kosher salt and freshly ground black pepper
1 large head iceberg lettuce, cored and cut into 4 wedges
1 avocado, cut into 4 wedges
4 slices cooked thick-cut bacon, fat reserved
2 medium lemons, zested and juiced
1 teaspoon Dijon mustard
1/2 cup grated Parmesan

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!

PARMESAN-PEPPERCORN WEDGE SALAD

Parmesan-Peppercorn Wedge Salad image

A twist on a classic.

Provided by Mikekey *

Categories Lettuce Salads

Time 30m

Number Of Ingredients 14

Ingredients

1 c mayonnaise
1/2 c sour cream
1/2 c grated parmesan (not shredded)
1/4 c flat-leaf parsley, minced
1 Tbsp sliced green onion
1 Tbsp fresh ground peppercorns (try-colored ones are nice)
1 tsp worcestershire sauce
1/2 tsp white vinegar
1/4 tsp kosher salt
1 clove garlic, minced
1/4 c buttermilk (or more for desired consistency)
1 head iceberg lettuce, cut into 4 wedges (remove core)
1 lb carrots, shredded
chopped fresh chives, for garnish

Steps:

1. For dressing: Place the mayonnaise, sour cream, Parmesan, parsley, green onions, peppercorns, Worcestershire, vinegar, salt, and garlic in a blender and blend to combine.
2. Add buttermilk, to desired consistency and blend completely. Chill until ready to use.
3. Place lettuce wedges on individual plates or on one platter. Drizzle the dressing over the lettuce, add the carrots and sprinkle with the chives.

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