![]() Gently place each lettuce wedge onto the grill, and let it sit there for a minute.Brush each side with olive oil, then sprinkle a little salt and pepper on top.Slice your romaine in half if it’s a small head, or into quarters if it’s a bit bigger.This is especially helpful if you want to GRILL your lettuce! Leave the stem attached! You can slice a smidge off the edge, so you get the oxidized end off, but make sure you don’t cut so far into it that the leave fall apart. Pro-tip for cutting romaine lettuce into wedges: I love love love using romaine lettuce for a wedge salad. This Lazy (Wedge) Salad has simple Chick-Fil-A chicken tenders, vine-ripened tomatoes, feta cheese, homemade croutons, and romaine lettuce wedges. Carbs – croutons, potato chips, tortilla strips, etc.Protein – grilled anything would be delicious! Shrimp, chicken, salmon, steak, bacon, meatballs, etc.Vegetables – cucumbers, celery, broccoli, cauliflower, roasted zucchini or squash, roasted potatoes, green beans, etc.Cheese – feta, goat cheese, cheddar, smoked gouda, blue cheese, parmesan, any kind of cheese! Mix these up too!.Lettuce – romaine, iceberg, butter, a big pile of spinach or arugula would also be lovely!.Here are some things you could put on your Lazy Salad Board: Mix and match any kind of lettuce + veggie + cheese + carb (or no-carb if you’re not a fan!) ratio you’d like. Lazy salads are also a GREAT way to clean out your fridge, and use up any produce, cheese, deli meat, etc you have in there that you need to eat. It’s all the things, on a big platter, and people reach in and grab what they want. ![]() Something I love in the summertime is what I call a lazy salad. Yes, friend! This really does take only 5 minutes to lay out onto a platter, and serve to your people. It’s all your favorite things, including Chick-Fil-A Chicken tenders! << ? It’s Wedge Salad Wednesday - and today’s is the Chicken Ranch Wedge Salad! This takes salad to a new level.Chicken Ranch Wedge Salad is a 5 minute Wedge Salad recipe you’ll make over and over!Ĭhicken tenders, tomatoes, croutons, feta, and ranch dressing = heaven! If he wanted to add his Salt & Vinegar chips to it, I wouldn't complain.īrooklyn, South Jersey, New Orleans, Houston, and now FloridaĬompletely agree with previous reviewer. I'm thinking he'd improve on the bread and make a killer olive salad. The muffuly, however, disappoints - bread's too thick, toppings way overdone - so I'd love to see what Mason's take on it would be. Sandwiches are my favorite food delivery system, and NOLA is home to quite a few of them - the Fergie and Debris Po'Boys at Mother's and Casamento's legendary Oyster Loaf reign supreme. I surfed the net, looking for a Wedge Salad recipe worthy of it - eureka, I've found it! I used to live in NOLA but haven't been back since 2008, so I have yet to experience Turkey and the Wolf it's on my list, for sure. I have a huge hunk of Bayley Hazen blue cheese from Jasper Hill Farm in Vermont just waiting to be in this salad. Want to come back The first time we went we had no idea what to order and did not do wellĮveryone we know who’s been here really digs ut( they knew what to order!!( ![]() The blue cheese buttermilk dressing really made it. I was missing the bacon, poppy seeds, and dried minced onion and it was still great. Top with bacon, dill sprigs, and a few grinds of pepper. Drizzle with dressing, working into crevices and between leaves. Push tomatoes between leaves and into any crevices. Season cut sides of lettuce with a pinch of salt and a few grinds of pepper. Toss tomatoes with lemon juice and oil in a small bowl season with salt and pepper. Step 4Ĭook bacon in same skillet over medium-high heat, turning occasionally, until brown and crisp, 6–8 minutes. Immediately spread out on a rimmed baking sheet and let cool. Toast minced garlic, minced onion, poppy seeds, and sesame seeds in a medium skillet over medium heat, tossing constantly, until golden brown, 3–5 minutes (watch carefully you don’t want to let mixture toast too much or garlic will be bitter). Step 2ĭo Ahead: Dressing can be made 1 day ahead. Season with salt, and more lemon juice if needed. Mix blue cheese, mayonnaise, sour cream, buttermilk, lemon juice, poppy seeds, garlic powder, hot sauce, onion powder, pepper, and celery seeds in a medium bowl.
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