Chris' Recipes

Bon Appetite!

Ranch and Blue Cheese Wedge Salad

Written By: Chris - May• 06•15

Who doesn’t love good old iceberg lettuce salad?  It’s the lettuce that I grew up with and ate just about every night with dinner.  It seems to have a bad reputation of being low in nutrients, whic is not exactly true; it’s just simply lower in nutrients than some other types of lettuce.  In recent years iceberg lettuce has been left out, having been deemed of having no nutritional value.  It seems to get passed by for other more power-packed greens such as Kale, Romaine lettuce, or spinach.  Many people, including my grown up kids, prefer the crispness of iceberg.  I don’t think that any other lettuce has the same cool, enjoyable crunch.  You shouldn’t rely on it  as your sole source of leafy greens, but it’s OK to include it in your diet on a regular basis.

I’m often inspired to prepare dishes after watching various shows on the Food Network Channel.  They provide variety and offer a nice variation of cuisine; depending on the Chef.  Damaris Phillips is an American chef who won the ninth season of the Food Network television series Food Network Star.  She’s a Kentucky native who “celebrates the relationship between food and love” on her show called “Southern at Heart”.  Sometimes she can be a bit annoying with her quirkiness, but I push through episodes of her show because most of the time I enjoy her simple and delicious recipes.  Bill and I both enjoy a nice wedge salad and I recently prepared this one based on ingredients that I had on hand.  

IMG_6557

Ingredients:

1 Head Iceberg Lettuce, halved or quartered with core removed
3/4 Cup Pecans, chopped and toasted
1/2 Cup Bacon, cooked crisp and chopped
1 Cup Grape Tomatoes, cut quartered
Dressing:
1 .75 oz. Package Creme Fraiche
1/4 Cup Buttermilk
1/4 Cup Sour Cream
1/4 Cup Basil Leaves, fresh chopped
1/4 Cup Parsley, fresh chopped
2 Tablespoons Chives, fresh chopped
1 Tablespoon Thyme, fresh chopped
1 Garlic Clove, pressed
1/2 Lemon, juiced plus rind
1/2 teaspoon Onion Oowder
1/2 Cup Blue Cheese, crumbled
Salt and Black Pepper, freshly ground

IMG_6544 IMG_6545

IMG_6546

For the dressing: Combine the creme fraiche, sour cream and buttermilk with the basil, parsley, chives, thyme, garlic, lemon juice and onion powder with a whisk in a medium bowl.

IMG_6547 IMG_6549

Fold in the blue cheese, season with salt and pepper and refrigerate until ready to serve.

For the wedge: Preheat the oven to 350 degrees. Spread the pecans on a rimmed baking sheet and toast until fragrant, six to eight minutes. Let cool and then chop.  Divide the lettuce wedges among plates.  Top each with dressing, the tomatoes, cooked, chopped bacon to taste and top with the toasted pecans. Serve the remaining dressing on the side.

IMG_6550 IMG_6553

I served the salad as a side dish to simple grilled shrimp that was coated with butter, olive oil, lemon juice and fresh garlic.

IMG_6558

We paired this meal with a wonderful Rose from CHURCHILL’S Estate that we bought in Douro, Portugal at an extremely reasonable price!

Enjoy!
Cheers!
~Chris

Comments

comments

Print Friendly

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

What do you think?