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