Recipe courtesy of Brooke Peterson
Modern Wedge Salad with Blue Cheese Ice Cream
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1013
- Total Fat
- 58
- Saturated Fat
- 27
- Carbohydrates
- 34
- Dietary Fiber
- 5
- Sugar
- 26
- Protein
- 32
- Cholesterol
- 104
- Sodium
- 1557
- Total: 2 hr
- Prep: 2 hr
Ingredients
1 (16-ounce) container blue cheese
1 (14-ounce) container high quality vanilla icecream
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
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.