White Tablecloth Wedge Salads Recipe
from Tornado Steak House.
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Ingredients
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Salad
White Tablecloth Dressing
Optional garnish & finishing
Method
Salad Preparation
- 1
Prepare lettuce
Remove any wilted outer leaves from heads of iceberg lettuce. Rinse heads under cold water, pat dry thoroughly with towels or a salad spinner. Using a sharp chef's knife, quarter each head through the core to form wedges. Trim a thin slice off the bottom of each wedge so it sits flat on the plate, leaving the core intact to hold the wedge together.
- 2
Prepare toppings
Halve the cherry tomatoes. Thinly slice the cucumber and red onion. Crisp the bacon in a skillet over medium heat until browned and crisp (about 6–8 minutes), drain on paper towels, then crumble. Snip the chives finely. Crumble the blue cheese if not pre-crumbled.
- 3
Season wedges lightly with coarse kosher salt and freshly ground black pepper on both cut sides just before plating to add immediate flavor.
White Tablecloth Dressing
- 4
Mix dressing
In a medium bowl, whisk together mayonnaise and sour cream until smooth. Add buttermilk and whisk to combine at a pourable but still creamy consistency. Stir in white wine vinegar, Dijon mustard, granulated sugar, garlic powder, onion powder, Worcestershire sauce, and fresh lemon juice. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust: add up to 2–3 tbs more buttermilk if you want a thinner dressing, or a pinch more sugar or lemon to balance acidity.
- 5
Cover and chill the dressing for at least 15 minutes to let flavors meld. If you prefer very smooth dressing, strain briefly through a fine-mesh sieve or use an immersion blender for 10–15 seconds.
Assembly & Serve
- 6
Plate wedges
Place one chilled iceberg wedge on each plate, cut side up so the layers present visually.
- 7
Spoon or drizzle about 2–3 tablespoons of White Tablecloth Dressing over each wedge, letting it cascade into the leaf layers. Reserve extra dressing at the table for guests who want more.
- 8
Scatter halved cherry tomatoes, cucumber slices and thin red onion slices around and atop each wedge. Sprinkle crumbled bacon evenly over the wedges (about 1–1.5 slices worth per wedge, depending on size). Finish with about 3 tablespoons crumbled blue cheese per wedge (divide the 3/4 cup among 4 wedges).
- 9
