![]() ![]() ![]() Rinse and place cut side down on a paper towel to drain. Ingredients 1 Cup Mayonnaise 1/4 Cup buttermilk 4 Ounce blue cheese 1 Clove garlic, minced 1 Tablespoon chopped flat-leaf parsley To Taste salt and pepper 2 When ready to cook, set Traeger temperature to 400 and preheat, lid closed for 15 minutes. This is what is holding that lettuce together. Steps 1 Mix all ingredients for the dressing in a small bowl and set aside. Trim the bottom core button, but do not remove it. Three hearts will equal 6 salads.Ĭut the hearts in half-length wise. Active Time: 25 minutes Total Time: 25 minutes. Drizzle remaining vinaigrette over the four plates and sprinkle with crumbled feta cheese and toasted pine nuts. I heat it to 400F, quickly arrange the lettuce wedges cut side down across the hottest zones and leave them there for 30-45 seconds. Arrange the cut romaine wedges on 4 plates and top with the chicken mixture. How To Make Wedge Caesar Saladīegin with a package of 3 Romaine Lettuce Hearts. Toss the chicken mixture in half the vinaigrette. Cook until grill marks appear on both sides. Brush the bread slices with olive oil and place on the grill. However, this wine often has a slight hint of sweetness (and spritz), which brings out the creamy factor in bleu cheese, making the salad pop. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Try it for a salad that is filled with flavors and textures and enjoy a veggie-packed, wholesome meal. Not only is it a new and tasty way to enjoy an old favorite, but it is also a bit lighter, while still just as satisfying. It’s perfect for a dinner party or luncheon. Why It Works: Vinho Verde is a tropical fruit-powered delight, which makes it an odd choice for a big, bombastic wedge salad. In this Romaine wedge salad, all of the ingredients got an Italian twist. I love how “elegant” this salad presents. When ready to prepare the salad, preheat an outdoor grill for medium-low heat and lightly oil the grate. Cover and refrigerate for at least 3 hours to allow the flavors to develop. Mix well, then season lightly with salt and pepper. I’m almost embarrassed to be posting this recipe, and in all honesty… probably wouldn’t if it weren’t for the fact that it was SO good! The birds at this Nest went CRAZY for this salad! They gave it TWO big thumbs up! Combine mayonnaise, blue cheese, sour cream, lemon juice, shallot, and garlic in a medium bowl. When a friend of mine, over the holidays, shared this idea for a “Wedge Caesar” salad…I JUMPED at the idea! Lettuce I don’t have to tear…Sign me up! (Let’s face it…wedge salads were designed by an over worked, tired chef! One day he just chopped the lettuce into hunks and said “Done!” lol) Fresh romaine lettuce, feta cheese, cucumber, kalamata olives, tomato and red onions tossed with traditional greek dressing. ![]()
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