But when it comes to my cravings for crisp and crunchy green salads, there’s nothing quite as satisfying as digging into a classic iceberg wedge salad that requires both a fork and a knife. From leafy spring lettuces delicately dressed in my favorite vinaigrette to spunky arugula salad to loaded-to-the-gills cobb salads, I love ’em all. The remaining elements of this salad are best eaten fresh, so they keep their freshness and crisp texture.This classic wedge salad recipe features iceberg lettuce, tomato, crumbled bacon, chives, and an easy, creamy, homemade blue cheese dressing you’ll crave time and time again. Store leftover dressing for 3-4 days in an airtight container, in the fridge. I do not recommend preparing the vegetables in advance, as the lettuce will turn brown and the tomatoes will get watery. You can make the ranch dressing up to 3 days in advance. ![]() I only recommend making the dressing element of this salad ahead of time. Make Ahead & Storage Make Ahead Instructions Most of my favourite equipment can be found on my storefront. This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results.
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