Wedge Recipe
iceberg, tomato, crispy prosciutto, red onion, bleu cheese crumbles, house-made bleu cheese dressing, balsamic reduction
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Ingredients
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Salad Base
Toppings
Dressing
Balsamic Reduction
Method
Salad Preparation
- 1
Prepare the Lettuce
Remove the outer leaves of the iceberg lettuce, then cut the head into quarters. Rinse each wedge under cold water and pat dry with paper towels.
- 2
Chop the Vegetables
Dice the tomato into bite-sized pieces and slice the red onion thinly.
Crispy Prosciutto
- 3
Dressing Preparation
- 4
Combine Dressing Ingredients
In a mixing bowl, combine mayonnaise, sour cream, buttermilk, bleu cheese, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and creamy.
Balsamic Reduction
- 5
Make the Balsamic Reduction
In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Reduce the heat and simmer until the vinegar thickens and reduces to about half its original volume, approximately 10-15 minutes. Remove from heat and let cool.
Assembly
- 6
Assemble the Salad
On a serving plate, place a wedge of iceberg lettuce. Top with diced tomatoes, sliced red onion, crispy prosciutto, and bleu cheese crumbles. Drizzle with the house-made bleu cheese dressing and balsamic reduction.
