WEDGE ICEBERG SALAD by Jan Wiesner, Executive Chef of Midtown Grill
10.10.2012Company: Marriott Hotels International B.V., organizační složka
Cut the bacon into a strips and roast in a pan. Spill slowly the vinegar dressing on the salad. Be carefull – the dressing should not be hot! Spill the salad with one table spoon of cheese dressing again and decorate with cut cherry tomatoes, chopped parsley, olive oil and Maldon sea salt. Maldon sea salt has unique character that immadietly dissolves in the mouth.
Ingredients:
¼ pcs iceberg lettuce
30 ml of red vinegar dressing
60 ml of cheese dressing
4 pcs cherry tomatoes
45 g bacon
45 g blue cheese
1 tsp (tea spoon) parsley chopped
2 tsp olive oil
Maldon sea salt
VINEGAR DRESSING
240 ml red vinegar
260 ml maple syrup
1 tsp sugar
1 tsp black pepper
2 tsp salt
CHEESE DRESSING
40 ml apple vinegar
700 ml sour cream
700 ml maionnaise
450 gr blue cheese
Preparation:
First we put on a plate two tablespoons of cheese dressing, which we prepared by mixing above mentioned ingredients.
Cut the bacon into a strips and roast in a pan. Spill slowly the vinegar dressing on the salad. Be carefull – the dressing should not be hot! Spill the salad with one table spoon of cheese dressing again and decorate with cut cherry tomatoes, chopped parsley, olive oil and Maldon sea salt. Maldon sea salt has unique character that immadietly dissolves in the mouth.
We can serve this salad as a side dish to grilled meat or in summer season as a light and refreshing lunch.
