This salad dressing is the closest I’ve had to the Japanese restaurant. It has lots of great taste sensations – garlic, ginger, minced celery, ketchup, soy sauce, lemon juice, vinegar and oil. You can easily tweak this recipe to your liking. My husband couldn’t stop eating it, and even said he could drink it from the bottle. I will be making this again soon!
You don’t have to go to a steakhouse restaurant to have a delicious wedge salad. It’s not only fresher at home, but lots cheaper. Play around with your own taste…this is just the classic. You could use store-bought blue cheese dressing or make your own. Hope you enjoy a crisp, fresh and delish wedge. Source: Cook’s Country
- 4 slices bacon, cooked and crumbled
- 1 large shallot, sliced into 1/8-inch-thick rings or a red onion
- 1/4 cup red wine vinegar
- 4 ounces blue cheese, crumbled (1 cup)
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons milk
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 head iceberg lettuce (9 ounces)
- 12 ounces cherry or grape tomatoes, halved
- Combine shallot and vinegar in bowl and let sit for 20 minutes.
- Using fork, remove shallot from vinegar; reserve shallot and 2 tablespoons vinegar. Whisk 3 ounces blue cheese (about 3/4 cup), mayonnaise, sour cream, milk, reserved vinegar, garlic, salt, and pepper together in bowl until combined.
- Core the lettuce and cut it into 6 wedges. Start by cutting it in half and then each half into 3 equal wedges.
- Arrange lettuce wedges on platter and top with dressing, reserved shallot, and tomatoes. Crumble bacon over top and sprinkle with remaining 1 ounce blue cheese. Serve.
Learn to make your own salad dressing. It’s not only fresh, you know what’s in it. This simple recipe is a great start. You can alter the measurements to your taste.
Yield = 3/4 cup
1 tsp. Dijon mustard
1½ tsp. honey
pinch of kosher salt
freshly ground pepper to taste
¼ cup cider vinegar
½ cup extra virgin olive oil
Whisk mustard, honey, salt, pepper and vinegar. Drizzle in the olive oil, whisking to mix, but do not emulsify. Set aside.