Balsamic Caesar Wedge Salad

Remember when eating salads meant you were on a diet? It didn’t matter what came on the salad, as long as it was a salad, you were eating healthy. I would be sitting there with my family and as they all ordered burgers and pasta, I would give a disappointed look to our waiter when he asked what I wanted to eat. “I’ll have the buffalo chicken salad with blue cheese dressing, I guess.” Wow! What a sacrifice! I was trying to lose weight and obviously choosing the calorie appropriate meal. I’ve come a long way in my salad eating repertoire and normally, I stick to the vinaigrettes. But when I’m craving something a little more decadent in a salad, I turn to this guy. I really enjoy salads in the summer: minimal cooking, crisp lettuce, a luscious dressing. This recipe is my favorite salad dressing. It’s a creamy Caesar, which I prefer over an oily one and it’s perfect for a weeknight meal or as a side dish. The iceberg wedge is drenched in tangy balsamic Caesar dressing and topped with crunchy, salty bacon. By roasting the tomatoes, their flavor is deeper and more sophisticated for a salad. Enjoy!

Let’s check out our ingredient line up!

From Left to Right: Mayonnaise (always and forever), iceberg lettuce, greek yogurt, lemon, balsamic vinegar, parmesan cheese, bacon, anchovies, garlic, and tomatoes. I used heirloom but any smallish tomato works!

We begin with our tomatoes! Put them on a sheet pan and toss with extra virgin olive oil, salt, and pepper. Place them in the oven to roast for about 20-25 minutes. They will look like this gloriousness when they are done. Spell check didn’t like that I said gloriousness.

Next, we take our ingredients for the dressing: yogurt, mayo, balsamic, garlic (this is really garlicky so one clove might be your style), parmesan, anchovies, lemon, salt and pepper. And here comes the best part: we just throw it all into the blender! No pre-cutting or mincing! Genius! Just blend until smooth and creamy. I added some olive oil for flavor and to stretch the dressing a bit. Totally optional! Also, taste and adjust to what you like in a Caesar. Make sure you add plenty of freshly ground black pepper.

All we have left to do is assemble our salad! Put one of the wedges on a plate, drizzle with the dressing, top with crumbled bacon and roasted tomatoes. This salad is perfect along side grilled chicken or seared steak.

If you want to make this for a cookout this weekend, just put the dressing in a container and refrigerate until ready to serve. Easy peasy! I hope you guys have a great 4th of July; filled with good food, great company, and thankful reflections.


Print Recipe


Balsamic Caesar Wedge Salad

Prep Time 10 minutes
Cook Time 20 minutes

Servings
people


Ingredients

Prep Time 10 minutes
Cook Time 20 minutes

Servings
people


Ingredients


Instructions
  1. Preheat oven to 425. Place tomatoes on a sheet pan, coat with 1 tbsp extra virgin olive oil, salt, and pepper. Once preheated, put in oven and roast for 20-25 minutes.

  2. To make the dressing: place greek yogurt, mayo, parmesan, anchovies, garlic, balsamic vinegar, lemon, salt (doesn’t need much!) and plenty of pepper in a blender. Pulse until smooth. Add the rest of the extra virgin olive oil in the blender and pulse a couple of times.

  3. To assemble: Place a wedge on a plate, drizzle with balsamic caesar dressing and sprinkle with bacon crumbles. Place a few roasted tomatoes around the wedge. Serve!


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