Iceberg Lettuce Slices

Page 150

(5 reviews)

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Tags: salads

Recipe Review

I have never really been a big fan of the Iceberg Wedge Salad. In particular, I am not a big blue cheese fan. I decided to make this recipe to see if Chef Keller’s method, preparation and attention to detail could change my mind.

The recipe was quite involved, so this isn’t the type of salad you can start and finish in the same day unless you have at least 6 hours or up to 2 days if you plan to make your own Brioche Croutons (p 273) from Brioche (p 272), which I did as well. Almost everything can be prepared in advance though and that is what I did. I enjoyed the step by step process to make Blue Cheese Dressing (p 182) by making the Buttermilk Dressing (p 182), which included making Garlic Confit and Oil (p 266) used to make Aioli (p 333) from Mayonnaise (p 333). The Oven Roasted Tomatoes (p 333) were a delight, although time consuming, but well worth it. I enjoyed the little tips and tricks along the way that enhanced the overall recipe, especially for making the perfect bacon lardons.

Absolutely every piece of this recipe is can’t miss. Don’t leave or substitute a thing out or you will be missing out.

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