Wedge salad recipe with chicken2/28/2024 If Reduction thickens before you use it, then stir in a little water and reheat in the pan. Bring to a boil then reduce to a simmer just until the consistency of syrup (it will thicken upon standing). If you're buying store-bought, we prefer the readily available Castello Danish Blue ($4.99, ), which has a nice balance of creamy and sharp notes. Add ½ cup balsamic vinegar and 2 tablespoons brown sugar to a small saucepan. Add a touch of lemon juice to balance the rich creamy dressing and mix in the crumbled blue cheese. If you don't have any buttermilk, fake it to make it: Thin out plain unsweetened yogurt (not strained or Greek) with a splash of milk or water (start with 1 tablespoon per 1/3 cup). Place each wedge cut side up on a plate, drizzle with the homemade blue cheese dressing, top with bacon crumbles, sprinkle with chives and blue cheese chunks, then add a few wedges of tomato on top or to the side. For the dressing, store-bought mayo is mellowed by sour cream, and buttermilk brings fresh tang. Remove any limp outer leaves of the lettuce head and then cut in half, then cut each half into quartered wedges. Because the wedge is all about cool crunch, Sarah Carey, our editorial director of food, says, "I refrigerate the lettuce until just before serving, so I get cold, crisp greens in every bite." She adds that iceberg's subtle sweetness stands up well to creamy blue cheese dressing that further defines the wedge salad. There's a clue in the name! A crisp wedge of iceberg lettuce is the foundation of this classic steakhouse salad.
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