The New Classic - Wedge Salad
Ingredients
- .5 ea. Cross Valley Farms® Artisan Romaine Lettuce
- 1 ea. Cross Valley Farms Peeled Shallot, shaved
- 4 oz. Baby Heirloom Tomatoes, halved
- 2 Strips Patuxent Farms® Cherrywood Smoked Bacon, small diced, cooked
- 2 T Glenview Farms® Applewood Smoked Blue Cheese
- 2 oz. Chef's Line® Pub Sauce
- 1 oz. Rice Wine Vinegar
- 1 oz. Rykoff Sexton® Olive Oil
- 6 ea. Chef's Line Panko Breaded Artichoke Quarters
PREPARATION
- Combine shaved shallot, tomato halves, and minced parsely with rice wine vinegar and olive oil. Season with salt and pepper. Reserve.
- Place cold lettuce half on plate. Top with dressing, marinated tomatoes and shallots, panko breaded artichoke quarters, applewood smoked blue cheese and bacon.
Serves 1