Farm fresh classic wedge
- blue cheese dressing:
- 1 cup buttermilk
- 1 cup sour cream
- 4 ounces blue cheese, crumbled
- 6 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 pound applewood smoked bacon
- one head iceberg lettuce
- 1/2 pound mixed greens
- 8 ounces blue cheese, crumbled
- 2 cups thinly sliced red onion
- 1 cup thinly sliced scallions
- 2 cups cliffs homegrown the vidalia onion petals, recipe follows, optional
How to Make Farm fresh classic wedge
- 1to make the dressing, add all the ingredients into blender or food processor and blend to mix. Set aside until ready to use.
- 2To make the salad, heat a skillet over medium heat and cook the bacon until crisp. Line a metal tray with paper towels. Drain the bacon. Cool, crumbled, and set aside.
- 3Remove the root end of the lettuce, and cut the head into four wedges. Place one wedge each on four individual serving dishes. Scatter the mixed greens around each wedge. Dress each wedge with 2 tablespoons of the dressing. Garnish each with crumbled bacon, cheese, onion, and scallions. Top each with 1/2 cup of cliffs homegrown Vidalia onion petals if using.
- 4Cliffs homegrown Vidalia onion petals:, picture
onion ring batter, can be made one day in advance:
2 cups flour
1 tablespoon sea salt
1 tablespoon Hungarian paprika
1 tablespoon light Brown sugar
1 1/2 teaspoons old Bay seasoning
1 teaspoon ground cumin
pinch freshly ground black pepper
pinch ground cayenne
1 cup beer, any kind you like
1 cup buttermilk
one large egg, beaten
canola oil for deep frying
1 cup flour
four Vidalia onions, each cut into eight wedges (petals)
sea salt and freshly ground black pepper
to make onion ring batter, into a large bowl, sift the flour, salt, paprika, Brown sugar, old Bay seasoning, cumin, black pepper and cayenne. In another large bowl, mix the beer, buttermilk, and egg. Slowly incorporate the dry ingredients into the wet, whisking to prevent lumps. Refrigerate until needed.
To make the onion petals, in a large, deep skillet, heat about 3 inches of oil until a thermometer reads 350°. Line a metal tray with paper towels.
Add flour to a bowl. Add the onions and toss, coating them well. Shake off the excess. Dip the petals into the batter and coat well. Carefully add the petals, one by one, to the hot oil, making sure not to overcrowd the skillet. Fry until golden brown and crispy. Remove with a slotted spoon. Drain on paper towels. Season with salt and pepper while still hot. Serve at once. Serves four