Place the iceberg wedges on a serving plate.
Let the corn cool then cut the kernels off the cob with a knife. In my grill pan, it took about 15 minutes. Add the shucked corn to the hot grill pan and cook, turning occasionally, until golden brown. Grill the corn by heating a dry grill pan over medium heat. Pour into a jar, seal with a lid, and refrigerate until needed.
WEDGE SALAD RECIPE HOW TO
How to Make Creamy Cilantro Lime DressingĬombine the mayonnaise, cilantro, sour cream, lime juice & zest, white wine vinegar, minced garlic, sea salt, and freshly cracked pepper, to taste, together in a blender. There wasn’t a single bite left on the platter–I love that! We all thought this was a delicious salad loaded with our favorite ingredients and we especially loved the creamy cilantro lime dressing. My kids love wedge salads so I recently whipped up a Mexican wedge salad platter and gave it a Mexican twist instead of my normal go-to wedge salad. This is a fresh, filling, and tasty salad that makes a wonderful quick lunch for our recent extra warm spring weather. Serve immediately, with sharp butter or steak knives to aid slicing.Crisp iceberg wedges topped with avocado, tomatoes, grilled corn, crumbled bacon, fresh cilantro, cotija cheese, and toasted pepitas, and drizzled with creamy cilantro lime dressing on top. With a spoon, drizzle the dressing rather liberally over the salads, then finish them with a sprinkle of feta (if using) and chopped herbs. Top each one generously with the tomato salad mixture. To assemble: Place each romaine halve on its own dinner plate.Season generously with pepper, whisk again, and set aside. Taste, and add more lemon juice if it tastes bitter or needs more zip, and more garlic if it could pack more of a punch (I like my dressing on the garlicky side). To prepare the dressing: In a liquid measuring cup or small bowl, combine all of the ingredients, starting with the lower amounts of lemon juice and garlic.Toss to combine and set aside to marinate. In a medium mixing bowl, combine the tomatoes, cucumber, celery, olives, shallot, lemon juice, and a pinch of salt.To prepare the salads: Halve the heads of romaine lengthwise, all the way through their bases so the halves stay intact.Please let me know which kinds of salads you’re craving this summer! I’m open to all recipe suggestions, all the time. I’ve provided a little more detail in the recipe notes.
WEDGE SALAD RECIPE FULL
You can turn them into full meals by mixing chickpeas into the tomato salad, and/or serving them on quinoa. The salads are rather large, rather epic side salads as written. They’re prettier when the feta is sprinkled on top, so that’s how I wrote the recipe. My only mistake was mixing the feta into the tomato salad component, which muted the colors a little bit.
I decided to simply halve my heads of romaine lettuce, but these salads remind me of iceberg wedge salads, so I kept the “wedge” in the title. It was fresh, delicious, and fun to eat, so I took a photo and jotted down the ingredients. They always have a fun seasonal salad.Ī couple of months ago, the seasonal option was a Mediterranean wedge salad with an olive relish and everything else you see here. It’s my favorite salad place, and I find myself there when I come home from a trip to an empty fridge. These beauties were heavily inspired by a salad at The Mixx here in Kansas City. Who’s in favor of more summer salads? Aye! Since they’re all I want to eat, they’re all I want to make, and therefore, all I want to post on this vegetarian food blog of mine. I wasn’t kidding when I said they’re all I want to eat this time of year. I sure hope you all enjoy salads as much as I do.
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