Woodfire Wedge Recipe
Iceberg, grape tomatoes, crispy prosciutto, onion, bleu cheese, house-made blue cheese dressing, & balsamic.
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Ingredients
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Salad Base
Crispy Prosciutto
Dressing
Garnish
Method
Preparing the Salad Base
- 1
Wash Lettuce
Begin by washing the iceberg lettuce thoroughly under cold water. Remove any damaged outer leaves.
- 2
Cut Lettuce
Cut the iceberg lettuce into quarters, forming wedges. Place them on a serving platter.
- 3
Prepare Tomatoes
Rinse the grape tomatoes and cut them in half. Scatter them over the lettuce wedges.
- 4
Prepare Onion
Peel and thinly slice the red onion. Sprinkle the slices over the salad.
Cooking the Prosciutto
- 5
Preheat Oven
Preheat your oven to 400°F (200°C).
- 6
Arrange Prosciutto
Place the prosciutto slices on a baking sheet lined with parchment paper.
- 7
Bake Prosciutto
Bake for about 10-15 minutes or until the prosciutto is crispy. Remove from the oven and let cool.
Making the Blue Cheese Dressing
- 8
Mix Base
In a mixing bowl, combine mayonnaise and sour cream, mixing until smooth.
- 9
Add Flavors
Add in the bleu cheese crumbles, lemon juice, garlic powder, salt, and black pepper. Stir until well combined.
- 10
Adjust Dressing
Taste and adjust seasoning if necessary. Set aside or refrigerate until ready to use.
Assembling the Salad
- 11
Add Prosciutto
Once the prosciutto is cool and crispy, break it into pieces and scatter it over the salad.
- 12
Dress Salad
Drizzle the house-made blue cheese dressing generously over the salad wedges.
- 13
Garnish
Finish with a drizzle of balsamic glaze for added flavor and presentation.
