Add cup mayonnaise, cup plain whole-milk Greek yogurt, cup. I cut my Napa cabbage into actual wedges and seared them Carla Music. Coarsely crush sesame seeds with mortar and pestle or very coarsely grind in spice mill transfer to a medium bowl. Nutrition Facts 1 serving: 313 calories, 28g fat (7g saturated fat), 33mg cholesterol, 473mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 8g protein. This recipe comes together very quick making it an ideal weeknight dinner. To serve, top wedges with dressing, tomatoes and bacon. Crumble 1 slice of cooked bacon over each wedge. Drizzle each with one-fourth of the dressing. Divide the iceberg wedges among 4 plates. This recipe flavor wise was off the hook. In a medium bowl, combine the half and half, mayonnaise, sour cream, one-third of the fresh chives, dried parsley, onion powder, garlic powder, sea salt, and pepper. I would like to give much appreciation to my boy Chris Morocco for another great recipe. my finished plate looked just like the picture and i happily scarfed it down. keep the Miso & Tahini combos coming!Īll the best flavors of a complicated cobb with none of the work! i kept the cabbage in raw discs (as opposed to searing) and replaced chives with green onion as it's what i had on hand. If you loved this, you will also love Chris' Corn & Chickpea Bowl with Miso-Jalapeño Tahini - so much flavor! Who knew raw napa cabbage could taste so good!!! The dressing is on the saltier side (miso, soy sauce, etc.) so if you are not a big fan of salt, you should opt to not salt or very lightly your cabbage prior to dressing. Just blend it up, baby! Thank you very much. Serve Ranch Dressing with this Little Gem Salad, Rainbow Salad, or any crisp/sturdy salad green like romaine, little gems, head lettuce (make a wedge), etc.

I didn’t miss mincing herbs, shallot and garlic, reaming citrus, whisking this into that, and slowly drizzling oil into this here bowl. Ranch Dressing recipe will keep up to 5 days in the fridge. And a big gold star to Chris for giving us lazy cooks a dressing where everything is just poured into a blender and whirred to magic perfection. I didn’t have Napa cabbage but found standard green cabbage to be just as tasty and still worked for the flat disk presentation. I used reduced-sodium soy sauce and the dressing came out perfect (to my taste). This salad was excellent! Restaurant quality flavor in about 15 minutes. I prefer to chop the cabbage to make more of a chopped salad and I added crispy shallots cooked in the bacon fat. The dressing is to die for - I keep some in my fridge at all times. Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Love this dressing! I used it for a wedge salad.ĭelicious! I didn’t have any tahini on hand so I substituted some hummus instead. The dressing is amazing and I second the recommendation to fry shallots in the remaining bacon grease. Write a review Save Recipe Ingredients 10 slices bacon, chopped 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup chopped parsley 3 tablespoons buttermilk 2 tablespoons chopped dill 2 tablespoons chopped chives 1/2 teaspoon garlic powder 1 head iceberg lettuce, cut into 6 wedges Instructions In a medium skillet, cook bacon over medium heat until crisp. And no dish delivers better on all those fronts than the classic wedge salad-a quarter of a head of iceberg lettuce dripping with creamy blue cheese dressing and scattered with crisp bacon, tomatoes, and more.Great easy recipe, with a more interesting way to use spring cabbage than just in a soup. We're entering that time of year when foods need to be satisfying but not gut-busting. You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes. And yet, even if it isn't that hot out, it's definitely been getting warm enough that my water consumption is starting to spike while my appetite recedes (well, slightly, anyway). The other day I looked at the thermometer outside my New York City kitchen window and it read 105☏. Crisping the fresh bread crumbs in the rendered bacon fat adds more smoky, porky flavor to the dish.Quick-pickling the red onion reduces its harshness while adding a needed bright note to balance the creamy richness of the dressing and meaty bacon.Salting the tomato drains excess water, concentrating its flavor while seasoning it throughout.

Wedge salad recipe with ranch dressing