Baby Iceberg Wedge Recipe
gorgonzola dressing, applewood bacon, tomato + sweet pepper ceviche, roasted tomato coulis
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Ingredients
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Salad Base
Gorgonzola Dressing
Ceviche Topping
Roasted Tomato Coulis
Bacon
Method
Salad Base
- 1
Prepare the Iceberg Wedge
Remove the outer leaves from the baby iceberg lettuce. Cut the head into quarters, creating wedges. Rinse under cold water and pat dry with paper towels. Set aside.
Gorgonzola Dressing
- 2
Make the Dressing
In a mixing bowl, combine gorgonzola cheese, mayonnaise, sour cream, lemon juice, garlic powder, salt, and black pepper. Whisk until smooth and creamy. Adjust seasoning as necessary. Refrigerate until ready to serve.
Ceviche Topping
- 3
Roasted Tomato Coulis
- 4
Make the Coulis
Preheat the oven to 400°F (200°C). Cut the Roma tomatoes in half and place them on a baking sheet. Drizzle with olive oil, and sprinkle with minced garlic, balsamic vinegar, salt, and pepper. Roast in the oven for 25-30 minutes until tomatoes are tender and slightly caramelized. Blend the roasted tomatoes until smooth. Set aside.
Bacon
- 5
Assembly
- 6
Assemble the Salad
On a plate, place one wedge of iceberg lettuce. Drizzle generously with gorgonzola dressing. Top with ceviche mixture and sprinkle with crumbled bacon. Serve with a side of roasted tomato coulis for dipping.
