Gently add the eggs and boil for 8 minutes and 40 seconds. While the water is heating, fill a medium bowl with ice and water. Fill a pot with enough water to cover the eggs and bring to a boil.When finished, remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain. Saute the bacon until desired crispiness, about 20 minutes. Heat the olive oil in a pan over medium heat and add the bacon pieces.Slice the bacon slab on the short side into ½ inch slices and then cut those slices into 1-inch pieces.Place in the fridge so that the lettuce wedges crisp up for 60 minutes. Gently rinse and allow to drain for 5 minutes, then place the quarters on a tea towel-lined dish or baking sheet, cut side up. Cut each head of iceberg lettuce into quarters, leaving the stem attached and the leaves as intact as possible.Add the remaining olives and pulse until coarsely chopped. Using a hand mixer or blender, blend the Whole30 Mayonnaise, pressed garlic, parsley, chives, lemon juice, salt, red wine vinegar, olive oil, and 2/3 can of olives until smooth.How to make Creamy Ripe Green Olive dressing: I am somewhat of a super fan when it comes to wedge salads! Over the years I have created so many versions of this fabulous type of salad that I’ve lost count, but I have gathered a few of my favorite variations and I think you should give them a try next. Do you love wedge salads too? Here are a few more recipes to try next! Whether you’re looking for a light lunch or a side dish, a wedge salad is a great way to add some fresh produce and healthy ingredients to your diet. Making this salad is easy, just follow the steps and you’ll have a perfectly balanced and nutritious dish that’s not only satisfying but also super tasty. This salad is packed with so much flavor, from its rich history to its fresh ingredients and perfect dressing, it will make your taste buds dance with joy! Trust me, it’s a hit at any meal. Savor the Flavor: Wrap Up and Give it a Try Eating beautiful food makes everything better, and using cloth napkins makes any meal more delicious. I have long loved serving food that looks as wonderful as it tastes, and as it turns out most people “eat with their eyes” first! My gorgeous Wedge Salad with its chives, blue cheese crumbles, and Marinated Red Onions is a favorite because it’s so colorful and festive. Finish with the egg slices, tomato, bacon, croutons, black pepper, and marinated red onions, if desired.Įating with Your Eyes: The Art of Presenting and Garnishing a Wedge Salad Evenly distribute the blue cheese then liberally sprinkle chives and parsley.
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