Best Chopped Iceberg Wedge Salad The Mermaid Oyster Bar Recipes

CHOPPED ICEBERG WEDGE SALAD (THE MERMAID OYSTER BAR)

Steps:

• Make the dressing by whisking the mayo, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl to smooth.
• Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper towel lined plate to drain.
• Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions.
• Scatter the bacon and cheese over the salad; season with pepper and sprinkle with the parsley.
• Serve with more dressing on the side.

CHOPPED ICEBERG WEDGE

Steps:

• Make the dressing: Whisk the mayonnaise, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl until smooth.
• Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper-towel-lined plate to drain.
• Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions. Scatter the bacon and blue cheese over the salad; season with pepper and sprinkle with the parsley. Serve with more dressing on the side.

EASY ICEBERG WEDGE SALAD

Steps:

• Cut lettuce in half. Remove the outer leaves from the lettuce (THese are discarded). Rinse the lettuce halves and set aside, cut-side down to dry.
• Cut each lettuce half into quarters to create the wedges. You now have 8 small wedges.
• in a bowl- combine the sweet chilli sauce, the oil, lime zest and lime juice. Mix well.
• Stir the coriander through the sauce.
• Place the wedges on serving plates or a large platter.
• Season with salt and pepper.

EASY ICEBERG WEDGE SALAD

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.

SULLIVAN'S STEAKHOUSE HOUSE ICEBERG WEDGE

Steps:

• For the Dressing: Place 7 oz. blue cheese, mayonnaise, buttermilk, vinegar, sour cream, oil, sugar, garlic and pepper in a bowl. Using a hand-held mixer on low speed, combine all the ingredients, scraping down the bowl once.
• Refrigerate 24 hours or as long as 3 days.
• For the Salad: Cut the lettuce head in half. Then cut each half in thirds (if small, cut each half in half).
• Trim the core from each wedge.
• Place the wedges on chilled salad plates. Spoon about 1/3 cup of dressing over each wedge, allowing it to run over the sides. Sprinkle each with blue cheese and tomatoes, dividing evenly.
• Serve chilled.