Baby Iceberg Salad Recipe
Citrus segments, charred corn, bacon, heirloom tomatoes, avocado ranch, blue cheese crumble.
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Ingredients
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Salad Base
Citrus Segments
Charred Corn
Bacon
Dressing
Toppings
Method
Preparation
- 1
- 2
Char the Corn
Preheat a grill or grill pan over medium-high heat. Remove the husks from the corn on the cob. Grill the corn for about 10-15 minutes, turning occasionally, until charred and cooked through. Allow to cool before cutting the kernels off the cob.
- 3
Prepare the Citrus
Peel the orange and grapefruit, removing as much of the white pith as possible. Segment the citrus by cutting between the membranes to release individual segments. Set aside.
- 4
Make the Avocado Ranch Dressing
In a blender, combine the ranch dressing, avocado, and lemon juice. Blend until smooth and creamy. Adjust seasoning if necessary.
- 5
Prepare the Salad Base
Rinse the baby iceberg lettuce and cut it into wedges. Cut the heirloom tomatoes into wedges and slice the avocado.
Assembly
- 6
Assemble the Salad
On a large serving platter or individual plates, arrange the iceberg lettuce wedges as the base. Top with heirloom tomato wedges, charred corn kernels, citrus segments, crumbled bacon, and blue cheese.
- 7
Drizzle with Dressing
Generously drizzle the avocado ranch dressing over the assembled salad. Serve immediately.