![]() ![]() Two Years Ago: Sesame Crusted Bristol Bay Wild Sockeye Salmon (PS: I'm hosting an awesome Wild Salmon dinner October 5th in Ithaca, NY with my Food Network Co-Star Emma Frisch! Check it out and purchase tickets here. One Year Ago: I was livin' it up in Italy! Torino, Italy If you like a classic wedge salad, you're going to LOVE this one. I've swapped out the heavy mayonnaise-based dressing for a much lighter, much zippier blue cheese vinaigrette. I like using romaine because it has more flavor and more nutrition than iceberg, plus, it holds up really well on the grill. Grill romaine, cut-sides down until slightly caramelized, 2 to 3 minutes. Drizzle with oil and sprinkle with salt and pepper. Place romaine halves cut-sides up on a work surface. Whisk oil, balsamic vinegar, and mixed herbs in a small bowl. You get some charred and slightly wilted pieces in addition to crisp and juicy pieces for a really awesome textural contrast. Preheat an outdoor grill for medium heat and lightly oil the grate. romaine lettuce hearts - you could easily also adapt this entire salad using pre-bagged lettuce (stick with. Have you ever had grilled lettuce before? It seems counterintuitive and odd, but it totally works. Ingredients chickpeas - you will need one 15 oz. In fact, I think it has even more flavor. This version is far from being the healthiest salad out there, but it's certainly a step up from the original and still has the same feel and flavor. They were tasty, but not exactly the kind of salad that could be classified as "healthy". Creamy blue cheese dressing would get ladled all over, then topped with diced tomatoes, bacon bits, and more blue cheese crumbles. We would go to the salad station and plop a big hunk of iceberg onto a plate, then break it open a bit in the middle. All entrees were served with a wedge salad, and it was us, the servers, who actually had to assemble them in the kitchen. I've been smitten with wedge salads ever since I worked at a Sullivan's Steakhouse in college. ![]() Sidebar: you should always try to avoid sugar when you're sick because it feeds the bacteria/virus and will prolong their nasty effects. ![]() Today is all about salad, which, no, is nothing like cake, but it's a damn delicious salad and much better for overcoming a head cold than a pile of sugar. There will be many more opportunities for cake in the future, but right now I'm hungry and definitely wish I had some leftover cake in the fridge. So I treated myself by taking the day off to recover and regroup and celebrate my last hours on earth as a 31-year-old. But last week I came down with the first - and hopefully last - cold of the season and that cake never got made. I had big intentions of making a super duper awesome birthday cake and posting the recipe on Tuesday - because! - it was my birthday. But, sometimes life gets in the way, and this week that was definitely the case. Hello! Did you miss me this week? Did you even notice I skipped my usual Tuesday post? When I set out to do this whole blogging thing seriously, I committed to posting twice a week and I've stuck with it for the most part. Something about it is so enjoyable.This take on the classic steakhouse wedge salad uses romaine instead of iceberg, is grilled for more flavor, loaded with crispy bacon and juicy tomatoes, plus it's lighter thanks to a blue cheese vinaigrette! I have to admit… I like a salad I can use a knife on. Then I grabbed my pepper grinder and blanketed it with lotsa blacka peppa!Īnd then I just finished’er off with fresh grated Parm. A colorful way to dress your greens, feta cheese, calamata olives and red pepper brings your favorite Greek flavors to life. I ❤️ applewood bacon! This on a bumper sticker?! who’s with me? Then I sprinkled crispy chunks of bacon over top of the dressing. Did I mention that I could drink the stuff? THROUGH A STRAW?! Then I drizzled my “house” Caesar dressing all down the entire thing, think drenched… because that’s what it is really. So I took a smallish head of Romaine and slice it all the way through, lengthwise. Now I’m not saying that person is or was me, but I think you’ll agree the romaine wedge is totally waaaay cooler. ![]() I had heart eyes as I stared at the wedge before me, that could really be a meal all in itself, and I thought to myself: Someone really needs to re-invent “the wedge”. It was a hunk of iceberg with the restaurant’s house blue cheese dressing and it was covered (and I mean COVERED) diced tomato and lots of chopped bacon. Pat had the typical house salad and I had their wedge salad. Prior to my gigantic 16 ounce ribeye smothered in sautéed onions and mushrooms and topped with gorgonzola that was cooked to perfection. Perfect for a small gather yet easy enough for a larger dinner party!Ī couple weekends ago Pat and I went on a date to a local steak house. This Caesar romaine wedge salad is a fun spin on a traditional wedge salad. ![]()
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