Best Iceberg With Tomatoes Blue Cheese And Bacon Recipes

Iceberg Wedge Blue Cheese Bacon & Tomato Salad image

Provided by The Big Cheese

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup mayonnaise
1 cup sour cream
1/2 cup buttermilk
1/2 teaspoon white pepper
2 tablespoons grated onions
4 dashes Tabasco sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash cayenne pepper
1 teaspoon minced garlic
2 teaspoons sugar
6 ounces crumbled blue cheese
1 head iceberg lettuce
8 slices bacon, cooked and crumbled
1 large tomatoes, chopped with seeds removed
8 ounces crumbed blue cheese
salt and pepper

Steps:

To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
Add remaining ingredients mixing thoroughly.
Must refrigerate for 24 hours before serving for best flavor.
For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
Serve nice and cold, adding salt and pepper to taste.

Layered Blue Cheese, Bacon and Iceberg Salad image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 13

1/2 small red onion, cut into thin rings
6 strips bacon
1/2 cup crumbled blue cheese
1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons white vinegar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
1 small head iceberg lettuce, cut into bite-size pieces
2 cups grape tomatoes, halved
1 cup pitted kalamata olives, roughly chopped
3 small carrots, cut into very thin rounds
2 cups croutons

Steps:

Soak the onions in ice water for at least 20 minutes. Strain.
Meanwhile, cook the bacon in a large skillet over medium heat until brown and crisp, 6 to 7 minutes per side. Remove, drain on paper towels and roughly chop.
Whisk together the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl.
Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a layer with a third of the lettuce, then add the following in separate layers: the tomatoes, the olives, half the remaining lettuce, the carrots, the croutons, and the remaining lettuce. Sprinkle the top with the onions and bacon. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.)
If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.

Iceberg with Tomatoes, Blue Cheese, and Bacon image

Yield Serves 4

Number Of Ingredients 13

1 cup walnuts
4 slices bacon
8 ounces blue cheese, crumbled, divided
1/2 cup crème fraîche or sour cream
1/2 cup mayonnaise
5 teaspoons sherry vinegar or red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon hot sauce
Kosher salt, freshly ground pepper
1 head of iceberg lettuce, cut crosswise into four 1-inch-thick slices
2 celery stalks, thinly sliced
1 pint cherry tomatoes, quartered
1 tablespoon finely chopped tarragon

Steps:

Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; coarsely chop.
Cook bacon in a large skillet over medium-high heat, turning halfway through, until brown and crisp, 8-10 minutes total. Transfer to paper towels to drain. Let cool; crumble.
Place half of blue cheese in a medium heatproof bowl and microwave on medium until melted, about 1 minute (this will make it easier to whisk). Add crème fraîche, mayonnaise, vinegar, lemon juice, and hot sauce to blue cheese and whisk until smooth; season dressing with salt and pepper. Cover and chill until cold, at least 30 minutes.
Place 1 slice of iceberg lettuce on each plate and spoon about 1/4 cup dressing over each. Top with walnuts, bacon, celery, tomatoes, tarragon, and remaining blue cheese.
Do Ahead
Dressing can be made 3 days ahead. Keep chilled.

Patricia Wells's Cobb Salad: Iceberg, Tomato, Avocado, Bacon, and Blue Cheese image

Provided by Patricia Wells

Yield 4 servings

Number Of Ingredients 8

2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)
1 head iceberg lettuce, chopped (4 cups)
2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped
1 large ripe avocado, halved, pitted, peeled, and cubed
4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds
Yogurt and Lemon Dressing
Coarse, freshly ground black pepper

Steps:

1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.
2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.