Big Wedge Salad
Prep: 5 mins | Cook: 0 mins | Total: 5 mins | Servings:4
| This is a strange lead in to a recipe, but it's the only place I can think to start!|
My father is a picky eater. Like, an over-the-top, silly, ludicrously picky eater. He's such a picky eater, he'll even allow himself to be rude, if he doesn't like something. If he won't eat it, it's simply not getting eaten. Period. Vegetables, pretty much, are right out. He is a true "Steak and Potatoes" man.
It's odd to me, in that ... he likes ... maybe even LOVES ... The Wedge!
While my father will likely kill me for divulging such sensitive info, I would never have thought to add "The Big Green Wedge" to my website, were it not for him! So, Dad ... I dedicate this one to you!
The puzzling thing is ... he won't eat lettuce (at least, I don't "think" he will). He won't eat vegetables. He won't eat "green things", but ... THIS is a big slab 'o green thing! It's BAFFLING to me why he would eat this, while avoiding a million other far tastier things!
At the very least, I've come to one logical conclusion. THIS salad is like the STEAK of salads! I have to assume that a vegetarian would look at this like a steak, right? It's a man salad, for a man! Sure, a woman can order and eat the steak of salads, but ... a man can order "The Great Wedge" and ... still feel like a man!
So, for those of you out there facing feeding picky eaters, people who won't eat their salads ... here's one to put in front of them.
The Great Green Wedge ... the STEAK of Salads!
|1 smal head (324g) iceberg lettuce, washed||45||0||3||10||4||0||6|
|2 oz (56g) quality Roquefort cheese, crumbled||206.64||17.36||12.32||1.12||0||0||1.12|
|1/2 lb (227g) cherry tomatoes, washed, dried and halved or quartered||41.16||0||2.5||8.74||2.5||0||6.24|
|1/4 cup (28.4g) bacon bits||100||6||12||0||0||0||0|
|1/4 cup (16g) parsley leaves, washed||2.94||0||.26||.52||.26||0||0.26|
|1 tbsp (13.5g) extra virgin olive oil (Buy Now)
|1/2 cup (118g) blue cheese dressing (recipe)||433.11||43.31||10.01||2.86||.03||.08||2.75|
|salt and pepper, to taste||0||0||0||0||0||0||0|
|Totals (of 4 Servings):||948.23||80.17g||40.09g||23.24g||6.79g||0.08g||16.37g|
|Per Serving:||237.06||20.04g||10.02g||5.81g||1.7g||0.02g||4.09g *|
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- Cut the iceberg lettuce into quarters. Often, the core will be "rusty". Cut off the rust, but leave each core quarter intact, as it's what holds all the leaves together.
- In a small mixing bowl, combine blue cheese crumbles, tomatoes, parsely, bacon, olive oil and a bit of salt and pepper. Toss them together and set aside.
- Place a wedge of lettuce, facing up, on each of 4 places. Divide the tomato mixture over the top of the 4 wedges and then drizzle a healthy portion of blue cheese dressing over each plate. Finally, season the whole plate with a bit more salt and pepper. Serve!
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|Posted by DJ on Jan 22, 2014, 06:36 PM EST
|Fantastic, Lisa! I'm glad you enjoyed it!
|Posted by Lisa on Jan 22, 2014, 06:16 PM EST
|this was awesome! I never thought to do it before using EVOO and mixing it with bleu cheese, bacon bits, and tomatoes before. I really liked it, thanks DJ!!