The Re-Invented Wedge Salad

The Re-Invented Wedge SaladIt’s classic, it’s retro, it’s simple: The wedge salad is an American staple. When rethinking this nostalgic dish, I wanted to really play with it. IPA and blue cheese is a great combo for a dressing; CHECK.  Thinking about the bacon element, using a flavor from the lower South like Creole cured pork called “tasso” could add flavor and lots of complexity. Instead of using the traditional swine, this recipe uses prawns that have been cured in a tasso spice and later sautéed in the fat rendered from cooking the bacon lardons, adding a touch of heat, flavor and texture: CHECK.  All this together takes this The Re-Invented Wedge Salad into knew flavor territory.  Enjoy!

Serves: 4 as an entrée salad

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière  | Jun 2010 | Issue #41

The Re-Invented Wedge Salad
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The Re-Invented Wedge Salad updated the simply salad called 'The Wedge', with a IPA Blue Cheese Dressing and served with Tasso Cured Prawns!
Servings Prep Time
4 people 20 minute
Cook Time Passive Time
5 minute 1 - 4 hour
Servings Prep Time
4 people 20 minute
Cook Time Passive Time
5 minute 1 - 4 hour
The Re-Invented Wedge Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The Re-Invented Wedge Salad updated the simply salad called 'The Wedge', with a IPA Blue Cheese Dressing and served with Tasso Cured Prawns!
Servings Prep Time
4 people 20 minute
Cook Time Passive Time
5 minute 1 - 4 hour
Servings Prep Time
4 people 20 minute
Cook Time Passive Time
5 minute 1 - 4 hour
Ingredients
Servings: people
Units:
Instructions
  • First, make the Tasso Cured Prawns and let cure for 1 - 4 hours. While this is doing its thing, make the IPA Blue Cheese Dressing and refrigerate.
  • In a large bowl or pot, add a good amount of ice and top with cold water. Add the quartered iceberg lettuce and submerge; this will rehydrate the lettuce and add a better crunch. The longer the lettuce has sat in the produce section, the more it loses its crisp texture, due to evaporation. Let the lettuce soak for 20 minutes or so. Then, using a salad spinner, dry the lettuce well.
  • In a skillet over low heat, add the bacon and cook until lightly crisp and the fat has rendered out, about 8-10 minutes. With a slotted spoon, remove the cooked bacon and place onto a paper towel-covered plate. Increase the heat to medium high and add the cured prawns as the fat starts to smoke. Cook on one side for 2-3 minutes, then flip the prawns over and cook until they are pink and curl slightly. Remove from the heat and place the cooked prawns on the bacon plate.
  • To plate, take a wedge of lettuce and have it cut side up. Spoon over the IPA Blue Cheese Dressing, adding a touch more, as the lettuce is whole. Top with a combination of prawns and bacon, seasoning with cracked pepper. Garnish with more of the herbs and serve.
Recipe Notes

Tasso-Cured-Prawns-Salad-2-96

Beer Pairing:
A beautiful, fresh and hoppy India Pale Ale would pair well with the IPA Blue Cheese Dressing and also reinforce the flavor profile in the dish. Yet a Kölsch, Hefeweizen, Cream Ale or Munich Helles Lager would help cut the heat of the Tasso Cured  Prawns.

Sean Paxton

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