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  • Recipe

The New Classic - Wedge Salad

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

  1. Combine shaved shallot, tomato halves, and minced parsely with rice wine vinegar and olive oil. Season with salt and pepper. Reserve. 
  2. 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