BLT-Ranch Iceberg Wedge
Prep time
Total time
Author: Eileen Beran
Recipe type: Salad
Serves: 4
Ingredients
Dressing:
- 1 clove garlic
- 1/2 teaspoon salt
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- 1/2 cup mayonnaise
- 1/2 teaspoon red wine vinegar
Salad:
- 1 head iceberg lettuce
- 2 small tomatoes, seeded and chopped
- 1/4 cup diced red onion
- 4 strips side pork or bacon, cooked crisp and crumbled or diced
- Black pepper
Instructions
Make the dressing:
- Flatten and peel the garlic clove by placing it on a cutting board beneath the blade of a large knife. Give the knife a whack with your fist, being careful to avoid the sharp edge. The peel should come off easily.
- Chop the garlic into very small pieces.
- Sprinkle the salt onto the garlic, and make a paste by alternatively chopping and rocking the flat blade of the knife over the mixture.
- Place garlic-salt paste in a small mixing bowl. Add the parsley, chives, mayonnaise, and red wine vinegar. With a fork, stir to combine.
- If necessary to make the dressing pourable, add water, 1/2 teaspoon at a time, stirring after each addition until it reaches the desired consistency.
Make the salad:
- Remove the core from the lettuce by hitting the stem hard on a flat surface. Repeat if necessary. Remove any discolored or wilted leaves from the outside of the head. Rinse the head under running water and shake dry. Cut into quarters.
- Place the wedges onto serving plates and drizzle about two tablespoons of the dressing over each wedge. Some of it will run onto the plate, which is OK. Sprinkle on the tomato, onion, and bacon. Add fresh-ground black pepper if desired.
- Serve chilled, to be eaten with a knife and fork.
Nutrition Information
Serving size: 1 wedge. Calories: 244; Fat: 18g; Carbohydrates: 13g; Sugar: 5g; Sodium: 950mg; Fiber: 2g; Protein: 9g; Cholesterol: 29mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2013/06/04/blt-ranc-iceberg-wedge-a-crunchy-treat-of-a-salad/