Best Iceberg Wedge Salad With Warm Bacon Dressing Recipes

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ICEBERG WEDGE SALAD WITH WARM BACON DRESSING



Iceberg Wedge Salad with Warm Bacon Dressing image

Provided by Sandra Lee

Categories     appetizer

Time 17m

Yield 4 servings

Number Of Ingredients 6

1 head iceberg lettuce
4 slices bacon
2 teaspoons brown sugar
1/4 cup red wine vinegar
Salt and freshly ground black pepper
1 hard-boiled egg, finely chopped

Steps:

  • Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside.
  • In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately.

ICEBERG WEDGE WITH WARM BACON & BLUE CHEESE DRESSING



Iceberg Wedge With Warm Bacon & Blue Cheese Dressing image

Make and share this Iceberg Wedge With Warm Bacon & Blue Cheese Dressing recipe from Food.com.

Provided by Juenessa

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon fresh coarse ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
buttermilk (optional)
1/2 lb thick-cut bacon, cut crosswise into 1-inch pieces
1 large head iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

Steps:

  • Mix first 4 ingredients in medium bowl.
  • Add blue cheese and stir until well blended.
  • If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
  • (Can be made 1 day ahead. Cover and chill.).
  • Cook bacon in large skillet over medium heat until golden brown and beginning to crisp.
  • Arrange lettuce on plates.
  • Spoon dressing over.
  • Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally.
  • Garnish with red onion.

Nutrition Facts : Calories 507.9, Fat 43.4, SaturatedFat 12.8, Cholesterol 57.9, Sodium 1081.2, Carbohydrate 20.7, Fiber 2, Sugar 6.7, Protein 11.1

WEDGE SALAD



Wedge Salad image

The beauty of a wedge salad is in its simplicity, and this modernized recipe amplifies each element of the steak-house starter to cool, crunchy, super-satisfying effect. This summer, dig into crisp lettuce, sweet tomatoes, savory bacon, and tangy blue-cheese dressing.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 10

4 ounces mild blue cheese, such as Danish, crumbled (about 3/4 cup)
1/4 cup sour cream
3 tablespoons mayonnaise (we like Hellmann's)
1/3 cup low-fat buttermilk
1 tablespoon fresh lemon juice
2 tablespoons minced fresh chives, plus more for serving
Kosher salt and freshly ground pepper
5 ounces bacon (6 to 7 slices; we like Smithfield), cut crosswise into 1/2-inch-thick strips
1 cup ripe cherry tomatoes, or 1 beefsteak tomato (8 ounces)
1 head iceberg lettuce, rinsed, outer leaves removed

Steps:

  • Whisk together sour cream, mayonnaise, buttermilk, and lemon juice in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper. Cover and refrigerate at least 30 minutes (and up to 3 days) to allow the flavors to really meld.
  • Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard.
  • Halve cherry tomatoes (if using beefsteak, halve and squeeze out some seeds beforehand, so it's not watery, then cut into bite-size pieces). Season with salt and pepper; let stand 5 minutes. Cut lettuce through its core into 4 wedges; place each one on a plate. Spoon dressing on top and sprinkle with bacon, tomatoes, remaining 1/4 cup blue cheese, and more chives.

ICEBERG WEDGE SALAD WITH WARM BACON AND BLUE CHEESE DRESSING



Iceberg Wedge Salad with Warm Bacon and Blue Cheese Dressing image

Categories     Salad     Sauce     Cheese     Lunch     Bacon     Chill

Yield makes 6 servings

Number Of Ingredients 9

1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk (optional)
1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

Steps:

  • Mix the mayonnaise, lemon juice, pepper, and hot sauce in a medium bowl. Add the cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
  • Cook the bacon in a large skillet over medium heat until golden brown and beginning to crisp.
  • Arrange the lettuce wedges on plates. Spoon the dressing over. Using a slotted spoon, transfer the warm bacon from the skillet onto the salads, dividing equally. Garnish with red onion.
  • do ahead
  • The DRESSING can be made 1 day ahead. Cover and chill.

ST. ANSELM'S ICEBERG WEDGE SALAD



St. Anselm's Iceberg Wedge Salad image

This wedge salad, adorned with blue cheese and warm bacon vinaigrette, is served at the restaurant St. Anselm in Brooklyn. The revelatory vinaigrette is actually a roux made with bacon fat, then thinned with cider vinegar and water, a hit of sugar and another of Dijon mustard. It is superb, and it would not be out of place drizzled over grilled asparagus, accompanied by chopped hard-boiled eggs.

Provided by Sam Sifton

Categories     lunch, quick, salads and dressings, appetizer, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

6 ounces thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons all-purpose flour
1/2 cup cider vinegar
1 tablespoon granulated sugar
1 tablespoon Dijon mustard
Kosher salt and cracked black pepper, to taste
1 large head of iceberg lettuce, cut and cored into 4 wedges
4 ounces blue cheese, crumbled
1/4 cup roughly chopped fresh parsley

Steps:

  • In a large skillet set over medium heat, cook the bacon until crisp, approximately 8 to 10 minutes. Using tongs or a slotted spoon, remove the bacon to a plate lined with paper towels to drain. Pour off all but 1/4 cup of the bacon fat in the skillet.
  • Lower the heat under the skillet, then stir in the flour and cook, stirring often with a spoon, until the flour is lightly browned, approximately 3 to 5 minutes. Add 1 1/2 cups water to the mixture, along with the vinegar, sugar and mustard, and allow to come to a simmer. Whisk the mixture frequently until the dressing is thick enough to resemble gravy and coat the back of a spoon, approximately 10 minutes. Season to taste with salt and pepper and remove from the heat.
  • Put the iceberg wedges on plates. Drizzle with the warm dressing, and sprinkle with the bacon pieces, blue cheese and parsley. Serve immediately.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 11 grams, Sodium 709 milligrams, Sugar 8 grams, TransFat 0 grams

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