Wedge Salad | New Soul Kitchen
- Recipe Yield: 4
Source: Powerhouse Productions / Powerhouse Productions
Recipe Courtesy of Chef Jernard Wells
Ingredients
- 1 loaf day-old French bread, cut up into 1-inch pieces
- 1 stick melted butter
- 2 teaspoons Creole seasoning
- 1⁄2 teaspoon ground white pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon dried parsley
- 1 head Iceberg lettuce, quartered
- Ranch Blue Cheese Dressing (Recipe below)
- 1 pint of tri-color mini tomatoes, quartered
- 1⁄2 cup thinly sliced green onions
- 1⁄4 cup of blue cheese crumbles
- Fresh ground black pepper
Instructions
Wedge Salad Assembly
- On a large plate or shallow bowl, place 1 quarter of the lettuce and drizzle with 1⁄2 cup of the dressing, one quarter of the tomatoes, 2 tablespoons of the green onions, one quarter of the Maple Turkey Bacon, and about 3⁄4 cup of the croutons.
- Sprinkle about 1 tablespoon of the blue cheese over the salad as well as a pinch of black pepper.
- Drizzle more of the dressing and serve.
- Repeat the process with the remaining Iceberg wedges and the rest of the ingredients.
- Preheat the oven to 375 degrees Fahrenheit.
- In a large bowl, combine the French bread, butter, Creole seasoning, white pepper, garlic powder, onion powder and parsley and toss well to combine.
- Lay the seasoned bread on a sheet pan and place in the oven for 10 minutes.
- 3⁄4 cup store bought or homemade mayonnaise
- 3⁄4 cup full fat buttermilk
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon ground white pepper
- 1⁄2 teaspoon dried parsley
- 1⁄2 cup blue cheese crumbles
- 1 tablespoon freshly chopped dill
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