Wedge salads typically have a blue cheese dressing - and I shy away from thicker dressings -- so I wanted to create one that was a vinaigrette. I add a little bit of the crumbled gorgonzola on top - but it's not overpowering for those who also don't "love" blue cheese. I am not a big fan - but this all comes together deliciously with my go-to shallot, garlic vinaigrette - give this a try, I promise!
Ingredients: (Yield 4 salads)
Dressing: 2:1 Olive oil to vinaigrette (as a go-to reference)
- 2/3 cup good Olive Oil
- 1/4 cup white balsamic
- 1 small shallot - half finely minced
- 1 clove garlic - finely minced
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Pinch Salt
- Pinch Pepper
- Pinch hot pepper flakes
- Squeeze of half a lemon
Salad:
- 1 head iceberg (quartered)
- Hand-full tomatoes (black cherry are delicious)
- 3 stalks scallion thinly sliced
- Bacon or Prosciutto (4 pieces of either fried)
- Croutons (homemade or your favorite store-bought)
- Gorgonzola for garnish
- Parmesan for garnish
- Cracked pepper for garnish
Directions:
1. For the dressing - add all the items together and whisk or shake to emulsify - set aside.
2. Remove the outside pieces of the head of lettuce - then cut the head in half. Then cut those halves in half - so you have 4 quarters.
3. If using bacon - cut the pieces and fry them until crispy. If using prosciutto - I put the pieces in the oven at 400 degrees for a few minutes until crisp - I leave these in large pieces to look dramatic.
4. Next, set a wedge - face up - so you can see the lettuce layers. Add all of the ingredients over top and around the side of the salad. Then douse each in the wonderful vinaigrette and serve right away.
PRO TIP: Put the plates and forks for the salad in the fridge up to a half hour before serving. I love serving this salad before a nice steak dinner!
xoxo Chef Em
Great salad and dressing!