Modern Wedge Salad with Blue Cheese Ice Cream

Total Time:
2 hr
2 hr

4 servings

  • 1 (16-ounce) container blue cheese
  • 1 (14-ounce) container high quality vanilla ice cream
  • 1 tablespoon brown sugar
  • 1/2 teaspoon hot sauce (recommended: Tabasco)
  • 4 small heads iceberg lettuce
  • 2 cups diced heirloom tomatoes
  • 4 strips fried bacon
  • 4 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • Freshly cracked black pepper
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  • To prepare blue cheese ice cream, combine the blue cheese, vanilla ice cream, brown sugar, and hot sauce together in a medium bowl. Freeze for at least 2 hours or until frozen.

  • Slice a1/4-inch off the bottom of each head of lettuce to allow it to sit flat like a bowl. Slice 1-inch off the top and remove the middle leaves of lettuce to create a bowl. Fill each 'bowl' with the blue cheese ice cream, diced tomatoes, and one strip of fried bacon.

  • Whisk the olive oil, balsamic vinegar, and cracked black pepper, to taste, in a small bowl and drizzle the dressing over the salad.

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