Chef Jamie's Wedge Salad, Dressing, & Croutons 5/11/15 - WSMV News 4

Chef Jamie's Wedge Salad, Dressing, & Croutons 5/11/15

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Classic Steakhouse Wedge Salad

Serves 4

1 – Head Iceberg lettuce, washed outer leaves removed

¼ - Cup diced crispy bacon

¼ - Ounce GOOD Blue Cheese, crumbled

¼ - Cup House crouton, recipe follows

Buttermilk dressing, recipe follows

Kosher Salt & Fresh Black Pepper

1.      Trim stem off lettuce & divide into quarters.

2.      Arrange on plate, surround with bacon, cheese & croutons.

3.      Drizzle with dressing and serve – on chilled plate!

Buttermilk Dressing

½ - Cup sour cream

½ - Cup GOOD mayonnaise – such as Dukes or homemade

1 - TBS dried Basil

1 – TBS dried Tarragon

3 – TBS dried Dill

¼ - tsp. Garlic POWDER

¼ - tsp. Onion POWDER

2 – TBS Black Pepper

1 – tsp. kosher salt

1/8 – tsp. (squeeze) FRESH lemon juice

1. Mix all ingredients in non-reactive bowl, refrigerate for at least 2 hours.  Will keep for 1 week under refrigeration.

Homemade Croutons

1 – Loaf GOOD French bread, cut into 1” cubes.  Day old is fine.

3 – TBS Herbs de Provence

2 – TBS Parmesan cheese

1 – tsp. kosher salt

Extra Virgin Olive Oil, as needed

1.      Combine first 4 ingredients in mixing bowl.

2.      Coat LIBERALLY with Olive Oil, all pieces should be coated.

3.      Place on sheet pan and bake until golden brown & crisp.

4.      Will last up to 1 week, loosely covered.

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