Modern Wedge Salad with Blue Cheese Ice Cream

Total Time:
2 hr
Prep:
2 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 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.
Directions

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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