Wedge Salad Recipe

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Feasting at home

Total Time

1 hour and 15 minutes

Prep Time

30 minutes

Cook Time

45 minutes

Rating

(2)

Ingredients

4 servings

3-4 baby little gem lettuces, romaine hearts or 1 large head of iceberg lettuce
1 cup cherry or grape tomatoes, halved
2 cups beets, roasted or blanched, chilled, diced, or cut into wedges
1 cup sliced radishes (or cucumber)
1/8 cup very finely sliced red onion, optional
½ cup coconut bacon (see notes) or bacon crumbles (or sub vegan bacon bits)
1/4 cup fresh herbs- parsley, chives, basil, dill, scallions or tarragon
Gorgonzola crumbles
1/2 cup mayo
1/4 cup sour cream (or buttermilk)
1/2 cup crumbled gorgonzola cheese (2 ounces)
1 small clove of garlic, finely minced or grated
1 tablespoon finely chopped shallot or onion
1 tablespoon vinegar- Apple cider, red wine or white vinegar
1 teaspoon Worcestershire sauce
2 tablespoons chopped chives
1/4 teaspoon salt
Black Pepper to taste
Optional: add a 1/2-1 teaspoon horseradish for a little kick.

American Kid-Friendly Beginner Vegetarian ...

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Preparation

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Step 1

Cook (roast or steam) the beets and chill.

Step 2

Peel and either slice or dice.

Step 3

Make the dressing:

Step 4

Mix all dressing ingredients in a small bowl and immediately refrigerate. You want the dressing to be really cold! Feel free to make it ahead!

Step 5

Assemble

Step 6

When ready to serve, cut the little gems into halves or quarters and place on individual plates. (If using iceberg lettuce, remove the outer leaves, cut into quarters, and remove the stem. If using remain hearts, cut in half, remove stem.) Pour some of the chilled gorgonzola dressing over the top, add the veggies and herbs, and a little more dressing, and top with bacon or coconut bacon and gorgonzola crumbles and any other optional toppings and serve immediately.

Step 7

(Alternatively, feel free to make a big bowl of salad -toss the wedges with the dressing, coating well, then add the veggies, fresh herbs. Toss again, adding more dressing as needed. Top with coconut bacon and gorgonzola crumbles and any additional toppings.