#WEDGE SALAD RECIPE INA GARTEN HOW TO#

Slice the steaks, sprinkle with salt, and serve hot or warm.įor taping, Ina prepared only two steaks. Sprinkle garlic powder, pepper flakes, salt, and pepper over each wedge. Remove the foil after 15 minutes or the steaks will continue to cook. Cover and chill for at least one hour to allow flavors to marry. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. In a medium bowl, whisk together the buttermilk, sour cream, mayonnaise, vinegar, Worcestershire sauce, sugar, parsley, garlic, and pepper until smooth and the sugar is fully dissolved. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Pour a layer of hot coals on one side of the grill, leaving the other side empty.Ĭook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney 3/4 full). In this post I give you a simple formula for making your own custom dressings.

#WEDGE SALAD RECIPE INA GARTEN HOW TO#

Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat. If you love to customize your own salad dressings, then you need to read my post on How to Make Easy Grapeseed Oil Salad Dressings. Salad: 2 heads iceberg lettuce, cut into wedges. Rub the steaks on both sides with the spice mix, using it all. Then, pair them with peppery arugula, a tangy vinaigrette, crunchy walnuts. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Concentrate the sweetness of fresh figs by gently baking them in the oven until warm and juicy. The pickled onions will keep about 2 weeks in the fridge.In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Place each lettuce wedge on a salad plate. Cover and chill in the refrigerator until serving. Pour over the onions and refrigerate for 2 to 3 hours. Combine 1/2 of the blue cheese, mayonnaise, buttermilk, vinegar, sour cream, sugar, olive oil, garlic, and pepper in a bowl blend with an electric hand mixer until well combined. Whisk the vinegars together with the sugar, salt and 1 cup water in a medium bowl until the sugar is dissolved.

Place the onions and peppercorns in a jar.

Season with a pinch each of salt and pepper, then fold in the blue cheese, leaving a few lumps of cheese.

Mix the mayonnaise, buttermilk, vinegar, sugar and hot sauce in a medium bowl.

Spoon the dressing over the lettuce wedges and top with the pickled onions. Roast the bacon for about 20 minutes, until nicely browned. Season the lettuce and tomatoes with salt. Place a baking rack on a sheet pan and lay the bacon slices on the rack. Add the tomatoes, corn and bacon around the wedges.

To assemble the salad: Arrange the wedges of lettuce on a large platter.

Cut the bacon in half crosswise to yield 4 pieces. Bake, flipping and basting with more sauce every 10 minutes, until the bacon is cooked through and juicy and the sauce is sticky and dark, 45 to 55 minutes. Put the bacon on the prepared baking sheet and brush with a layer of the sauce. Mix the barbecue sauce, vinegar and sugar in a small bowl. Active: 20 min Yield: 4 servings Nutrition Info Save Recipe Ingredients Deselect All 1 cup crumbled blue cheese 1/2 cup mayonnaise 1/2 cup full-fat Greek yogurt or sour cream 1 tablespoon fresh.For the bacon: Preheat the oven to 350 degrees F. Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until smooth.

Remove the corn and let it cool slightly, then cut the kernels from the cob and set aside discard the cob. Cook the bacon in a saut pan until crisp on both sides, then drain on a paper towel. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Broil the corn, turning every few minutes, until charred on all sides, about 10 minutes. Combine the tomatoes, shallots and vinegar in a small bowl, and shower with salt and black pepper to taste. Toss the tomatoes lightly with olive oil on a sheet pan. Rub the oil on the corn on the prepared baking sheet.

Wedge salad recipe ina garten