Monday, December 19, 2011
Christmas Recipes number one... Da' Wedge!!
Butter Lettuce Wedge Salad with Blue Cheese, Truffled Dressing and French Fried Onions
Alright, now everyone has seen this Retro salad making a huge come back all over the place ( even at Outback Steakhouse) the Wedge.
Usually served with Blue Cheese and Bacon and maybe tomatoes with a think dollop of Blue cheese dressing for good measure.
My updated version comes via the Lady chef of a very wealthy Russian Oil and Natural Gas Baron who lives on the upper east side where I sometimes work in their house. Her version did not play on the wedge nor did it have blue cheese nor did it have truffled dressing BUT it did have french fried onions on it! You know the kind out of the can!!! Yes for real, a billionaire with a Penchant for "French's"! Oh the culinary shame of it all. Well I say if it's good and tasty why fight it and I loves me some Fried Onions!!! So I second thought I guess her salad had nothing to do with this but it did inspire me! This is a big salad with huge smack you in the face flavors. It is not for the weak at heart! Try it you'll like it!
Ok for Da' Wedge you will need
2 to 3 heads of butter lettuce depending on the size washed and sliced into 3 portions ie. wedges.
They will be somewhat floppy not like the iceberg version but set on the plate on angle so the wedge shape is evident and just nest the outer leaves around it.
Next you will need 3 oz's of good quality Blue cheese, I love Maytag, or even Stilton would be interesting.
Crumble it over the lettuce and don't be cheap.
Next the dressing:
2 Scallions white part only finely diced ( reserve green part for later)
3 tablespoons chopped fresh parsley
1/3 cup olive oil.
1/8 cup truffle oil
1/4 cup red wine vinegar
3 tablespoons lemon juice
1/2 teaspoon garlic powder
1 tablespoon Dijon Mustard
4 Tablespoons Mayonaise
1/2 teaspoon salt
1/4 teaspoon pepper
Place everything into a blender except oils
Turn on and while running slowly pour in oil till emulsified.
Pour a nice amount of dressing over the salad and top with a handful of fried onions.
Garnish with the 2 reserved scallions green parts thinly sliced.