Recipe by JanuaryBride
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)
- 118.29 ml mayonnaise (OK to sub light)
- 29.58 ml ketchup
- 14.79 ml horseradish
- 0.25 ml Worcestershire sauce
- kosher salt (I use seasoning salt or old bay seasoning)
- 6 thick strips smoked bacon, cut into 1 inch pieces
- 1 head iceberg lettuce
- 5 cherry tomatoes, halved
- 4 scallions, thinly sliced
- 118.29 ml crumbled blue cheese
- fresh ground pepper
- 14.79 ml chopped fresh parsley
Directions See How It's Made
- Make the dressing by whisking the mayo, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl to smooth.
- 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.
- Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions.
- Scatter the bacon and cheese over the salad; season with pepper and sprinkle with the parsley.
- Serve with more dressing on the side.