Recipes for "wedge salad"

Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces.

Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl.

Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Whisk oil, balsamic vinegar, and mixed herbs in a small bowl. Add salt and pepper.

Place romaine halves cut-sides up on a work surface. Drizzle with oil and sprinkle with salt and pepper.

Grill romaine, cut-sides down until slightly caramelized, 2 to 3 minutes.

Plate grilled romaine cut-sides up. Top with tomatoes, cucumber, onion, feta cheese, and olives. Drizzle with dressing and serve.

In a jar, place the oil, lemon juice or vinegar, shallots, herbs, and mustard. Cover with a lid and shake until well blended. Add salt and pepper to taste.

Place onion slices in a small bowl and sprinkle with 3 tablespoons of the vinaigrette. (The onions soaking in the vinaigrette will help take some of the bite out of them.)

Place potatoes in a large pot and cover with 2 inches of water. Add 1 tablespoon of salt. Heat on high to bring to a boil. Lower the heat to maintain a simmer. Cook for 10 to 12 minutes or so, until the potatoes are fork tender. Drain.

While the potatoes are still warm, cut them into halves or quarters, depending on the size of the potatoes.

Place them in a bowl and dress them with about 1/4 cup of the vinaigrette.

While the potatoes are cooking, fill a medium sized pot halfway with water, and add 2 teaspoons of salt. Bring to a boil on high heat. Add the green beans to the boiling water.

Cook until tender but still firm to the bite, about 3 to 5 minutes (more or less, depending on the toughness of the beans).

Drain and either rinse with cold water to stop the cooking, or shock for half a minute in ice water.

Arrange a bed of lettuce on a serving platter. If using tuna steaks, cut them into 1/2-inch thick slices. Mound tuna in the center of lettuce. Sprinkle the tomatoes and onions around the tuna.

Arrange the potatoes and green beans in mounds at the edge of the lettuce.

Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed.

Sprinkle with capers if using.

Serve immediately. Should be served slightly warm or at room temperature.

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