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Friday, 9 March 2012

Iceberg Wedges Salad with Chives Cream Dressing - A Saint-Patrick's Challenge

The website Very Good Recipes holds an exciting monthly cooking challenge, where you get to post your recipe on their website for a chance to win 'Best Recipe' prize (different prizes every month). This month is the 4th recipe challenge, and I will be one of the judges :) This is super exciting, and am looking forward to seeing all your recipes. This challenge's theme is Saint-Patrick's Day, meaning your recipe has to include something green in it. How easy is that? So if you can think of a recipe that has green in anyway, just link it up to the challenge page here, and you might win yourself a cooking book of your choice! Please follow this link for the rules and how to participate.

As a sample recipe for the challenge, I thought to go for this super easy, yet ultra delicious Iceberg Wedges Salad recipe. What can be greener than green leaves? I also wanted to show you that your recipe can be very simple too. It just has to be green and of course delish!

Iceberg Wedges Salad is very easy to prepare. It is also a fabulous salad because it tastes delicious, is filling and a perfect side to any meat dish you desire. This salad can be the main event, or a fabulous side, but nontheless offers a very nutritional and healthy option with all the fibers it includes. You can cut a medium size iceberg head in half, and serve a half per main portion, or you can cut it into wedges for a smaller side portion. You can add any vegetables you desire to this salad, usually cut super fine, in salsa manner. I like mine served with crisped up bacon, walnuts and sliced mushrooms. I sprinkle the whole with black pepper and finely sliced chives along side a Chive Cream Dressing (recipe below). You can go for a classic Vinaigrette, a lemon and oil dressing, or an Italian Dressing for variations.

Iceberg Wedges Salad With Chives Cream Dressing
You Need
Serves 4 sides

1 large head iceberg lettuce, cut into wedges (do not separate leaves of wedges)
7 bacon rashers (use any bacon you like pork, turkey or beef)
200g button mushrooms, sliced
1/4 cup walnuts, toasted and roughly chopped
5 chive springs, finely chopped
Freshly cracked black pepper

For the Chive Cream Dressing
You Need
1 tbsp white wine vinegar or vinegar of white grapes
3 tbsp whipping cream
1 tbsp natural yoghurt
5 chives springs, finely chopped 
small piece of blue cheese, crumbled (optional)
Salt & Black pepper to taste

Start by crisping up the bacon. Place the rashers in a hot cast iron skillet or in a medium size frying pan. Allow them to brown before flipping to the other side. Once browned and crisp, remove from skillet and drain on paper towels.

Make your cream dressing by placing all the ingredients, except the chives, in a bowl and vigorously whisking until all are well incorporated. Add the chives and stir to incorporate. Place in the fridge until ready to use.

On serving platter, arrange the iceberg wedges, sprinkle the sliced mushrooms, then top with crispy bacon (crushed into small pieces) sprinkle with the toasted walnuts and the finely chopped chives.
Place the chive cream dressing in a jug and place to the side of the salad. When serving, allow your guests to pour a small amount of dressing on top of their iceberg wedges.

Serve as main for a light meal, or as a side to steak, chicken, fish or game... Simple but good!

Thank you for reading this post, hope you like this simple salad recipe, make sure to come back again for more soon :)
Looking forward to seeing your recipes on the Very Good Recipes Challenge. Good luck ;)

The Judges of The Saint-Patrick Challenge on Very Good Recipes are:

  • Angie from Big Bear's Wife
  • Antonella from Sapori in Concerto
  • Colette from Cakes, Bakes and other Bits
  • Dima from Dima's Kitchen
  • Drina from Eaternal Zest
  • Marta from Princess Misia Recipes
  • Maslinka from Ja u kuhinji
  • Meta from Cooking with Barry & Meta
  • Pauline from Poppy Cooking
  • Stefania from Big Shade
  • ShareThis