Iceberg With Tomatoes Blue Cheese And Bacon Recipes

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ICEBERG WEDGE BLUE CHEESE BACON & TOMATO SALAD



Iceberg Wedge Blue Cheese Bacon & Tomato Salad image

I first tried a salad like this in a restaurant. I think my homemade version is much better. Hat's off to Luby for the outstanding recipe for Blue Cheese Dressing which is the only one I will eat now. I copied the recipe verbatim, and included all steps in making the dressing straight from Luby's recipe, #55514. This is my favorite salad in the summertime, reminds me of a BLT without the bread.

Provided by The Big Cheese

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup mayonnaise
1 cup sour cream
1/2 cup buttermilk
1/2 teaspoon white pepper
2 tablespoons grated onions
4 dashes Tabasco sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash cayenne pepper
1 teaspoon minced garlic
2 teaspoons sugar
6 ounces crumbled blue cheese
1 head iceberg lettuce
8 slices bacon, cooked and crumbled
1 large tomatoes, chopped with seeds removed
8 ounces crumbed blue cheese
salt and pepper

Steps:

  • To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
  • Add remaining ingredients mixing thoroughly.
  • Must refrigerate for 24 hours before serving for best flavor.
  • For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
  • Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
  • Serve nice and cold, adding salt and pepper to taste.

ICEBERG WITH TOMATOES, BLUE CHEESE, AND BACON



Iceberg with Tomatoes, Blue Cheese, and Bacon image

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

Categories     Bon Appétit     Salad     Lettuce     Blue Cheese     Walnut     Bacon     Sour Cream     Celery     Tomato     Lunch     Quick & Easy     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 4

Number Of Ingredients 13

1 cup walnuts
4 slices bacon
8 ounces blue cheese, crumbled, divided
1/2 cup crème fraîche or sour cream
1/2 cup mayonnaise
5 teaspoons sherry vinegar or red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon hot sauce
Kosher salt, freshly ground pepper
1 head of iceberg lettuce, cut crosswise into four 1-inch-thick slices
2 celery stalks, thinly sliced
1 pint cherry tomatoes, quartered
1 tablespoon finely chopped tarragon

Steps:

  • Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; coarsely chop.
  • Cook bacon in a large skillet over medium-high heat, turning halfway through, until brown and crisp, 8-10 minutes total. Transfer to paper towels to drain. Let cool; crumble.
  • Place half of blue cheese in a medium heatproof bowl and microwave on medium until melted, about 1 minute (this will make it easier to whisk). Add crème fraîche, mayonnaise, vinegar, lemon juice, and hot sauce to blue cheese and whisk until smooth; season dressing with salt and pepper. Cover and chill until cold, at least 30 minutes.
  • Place 1 slice of iceberg lettuce on each plate and spoon about 1/4 cup dressing over each. Top with walnuts, bacon, celery, tomatoes, tarragon, and remaining blue cheese.
  • Do Ahead
  • Dressing can be made 3 days ahead. Keep chilled.

ICEBERG WEDGE WITH WARM BACON AND BLUE CHEESE DRESSING



Iceberg Wedge with Warm Bacon and Blue Cheese Dressing image

Categories     Cheese     Leafy Green     Onion     Pork     Appetizer     Quick & Easy     Mayonnaise     Blue Cheese     Lemon     Bacon     Spring     Summer     Lettuce     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk (optional)
1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

Steps:

  • Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)
  • Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

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