Chopped Iceberg Wedge Salad (The Mermaid Oyster Bar)

READY IN: 20mins
Recipe by jenne

This is Zach Braff's (of Scrubs) favorite salad from The Mermaid Oyster Bar in New York City. Recipe was in Food Network Magazine June 2010. I think some grilled shrimp would be DIVINE on top of this salad!!! I suggest letting the dressing rest for an hour or two to get maximum flavor.

Top Review by rosie316

I made this for our Saturday night dinner (we had guests over). I did actually make true "wedges" out of the head of iceberg lettuce (6). I prepared the dressing accordingly, and put it into a creamer dish to serve around the table. I used very small crocks (with spoons) to put all the misc. toppings into, and put them all on a 'lazy susan' in the center of the table. That way everyone could assemble their own to their liking. It was such a nice change from not having just a plain old boring salad with bottled dressing and a very pretty presentation using actual "wedges" (restaurant looking), and I placed a wooden pepper mill on the table to really make it "gourmet". Thank you for posting your recipe. (Made for Name That Ingredient tag)

Ingredients Nutrition

Directions

  1. Make the dressing by whisking the mayo, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl to smooth.
  2. Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper towel lined plate to drain.
  3. Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions.
  4. Scatter the bacon and cheese over the salad; season with pepper and sprinkle with the parsley.
  5. Serve with more dressing on the side.

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