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LETTUCE - Wedge Salad With Blue Cheese Dressing
Nb persons: 0
Yield: about 2 cups
Preparation time:
Total time:
Source:
Wedge | Salad |
Recipe from the Tasting Table Test Kitchen Yield: 4 INGREDIENTS | |
1 cup | canola oil |
3 large | shallots, thinly sliced, (2 cups) |
Kosher salt, to taste | |
½ cup | buttermilk |
½ cup | crème fraîche |
¼ cup | mayonnaise |
1 teaspoon | freshly ground coarse black pepper, plus more to taste |
1 teaspoon | fresh lemon juice |
½ teaspoon | finely grated lemon zest |
4 ounces | mild blue cheese, crumbled |
1 pint | Sun Gold or cherry tomatoes, halved |
1 head | iceberg lettuce, outer leaves discarded and cut into 4 wedges |
¼ pound | bacon, crisped and finely crumbled |
2 tablespoons | finely chopped chives |
¼ cup | tarragon leaves |
2 tablespoons | olive oil |
DIRECTIONS
1. In a large skillet, add the oil and shallots and bring to medium-high heat. Cook the shallots, tossing often, until they turn golden, 8 to 10 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate and season with salt while still hot. Set aside.
2. In a medium mixing bowl, whisk together the buttermilk, crème fraîche, mayonnaise, black pepper, lemon juice and lemon zest. Season with salt, stir in the cheese and set aside. Makes about 2 cups.
3. In a separate bowl, add the tomatoes and season with salt. Set aside for a minute.
4. To serve, arrange the wedges on plates, and spoon the blue cheese dressing generously over each wedge. Top with the crumbled bacon, seasoned Sun Gold tomatoes, chives, tarragon, olive oil, fried shallots and drizzle with olive oil.
Read more: http://www.tastingtable.com/cook/recipes/iceberg-wedge-salad-recipe-blue-cheese-dressing-recipe#ixzz3iEQN0o6D
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