139 East Lancaster Ave., Wayne, PA 19087

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Petite Wedge Salad

Serves 4

Ingredients for Dressing

1 cup crème fraiche
½ cup blue cheese crumbles
celery finely chopped
red onion finely chopped
1/3 cup red wine vinegar
1 Tbsp. kosher salt
1 Tsp. cracked black pepper

Ingredients for Crispy Onions

½ cup flour
1 Tsp. celery salt
½ Tsp. cracked pepper
1 white onion
canola oil as needed

Ingredients for Salad

2 each baby heads of iceberg washed, drained and quartered
8 Tbsp. cooked fresh bacon bits
Crispy onions
Crème fraiche dressing
8 cherry tomatoes halved

Method for Dressing

• Combine all ingredients in mixing bowl and fold until all ingredients are incorporated. Do not whisk.

Method for Crispy Onions

• Combine flour, celery salt and cracked pepper. In heavy bottom pot place 2 inches oil and heat to 325°. Slice onion 1/8 inch thick and immediately dredge in flour. Shake excess flour and using small batches fry until golden brown. Remove fried onions from oil using metal tongs or fork and drain on paper towel lined tray.

Method for Salad

• On a 10 inch plate place one heaping table spoon of dressing slightly of center of plate and using the back of the spoon smear dressing to lip of plate. Place 2 wedges side by side center of plate. Top each wedge with 1 Tbsp. of dressing. Next top each wedge with 1 Tbsp. of bacon. Divide the fried onions into 4 haystacks and place one on center of wedges. Place 4 cherry tomato halves around wedges. Repeat 3 more times serve immediately and offer cracked pepper

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