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Salad Recipes

ICEBERG WEDGES WITH REALTHOUSAND ISLAND DRESSING

There was a time in my life, I’m not proud to say, when I thought Iceberg was the only type of lettuce on the planet and the main ingredient in most salad recipes. Once I discovered the truth, it was like a revelation. I turned my back on iceberg completely and therefore most of my salad recipes along with it. . I went through years pretending it never existed at all. I treated it like the ugly stepchild of the salad recipes world. Well, I’m happy to report that I’ve seen the error of my ways. Iceberg may not be the most glamorous leaf in the bowl, but I do think it’s completely underrated. After all, none of those “designer lettuces” posses the same crunch or hold up to thick, creamy dressings the way Iceberg does. For this salad recipes nothing else will do.

Serves 4

FOR THE DRESSING
1/2 cup good mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
1 teaspoons sugar
3 teaspoons sweet pickle relish
1 teaspoon white onion, minced
Kosher salt & freshly cracked black pepper, to taste

FOR THE SALAD
1 large head iceberg lettuce
1/2 cup bacon, cooked & crumbled
4 hard boiled eggs, roughly grated
4 plum tomatoes, finely diced
1/2 cup flat-leaf parsley, chopped, for garnish

To make the dressing, mix together the mayonnaise, ketchup, vinegar, sugar, sweet pickle relish and the onion in a small bowl, season with salt and pepper. Place in the refrigerator for several hours to allow the flavors to develop.

To assemble the salad, cut the core out of the lettuce and slice into 4 wedges. Place each wedge on a plate and drizzle with the dressing. Sprinkle with the crumbled bacon and diced tomatoes. Grate one egg over each wedge and shower with a small handful of chopped parsley.