Iceberg Wedges with Cherry Tomato Vinaigrette

Name: Iceberg Wedges with Cherry Tomato Vinaigrette
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1/3 cup sliced shallots; 3 tablespoons balsamic vinegar; 3 tablespoons red wine vinegar; 3/4 cup extra-virgin olive oil; 1 pint cherry tomatoes, halved; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh parsley; 1 1/4 teaspoons salt; 1 1/4 teaspoons freshly ground black pepper; 1 large head (about 1 pound) iceberg lettuce, cored and cut into 8 wedges; 1 cup (about 4 ounces) grated fresh mozzarella cheese; 1 cup (about 4 ounces) grated or crumbled blue cheese

Recipe courtesy of Emeril Lagasse

Show: Fresh Food Fast

Episode: Knock Out Meal

Iceberg Wedges with Cherry Tomato Vinaigrette

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

604

Total Fat

56

Saturated Fat

15

Carbohydrates

13

Dietary Fiber

3

Sugar

8

Protein

15

Cholesterol

46

Sodium

784

Total: 15 min
Prep: 15 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

604

Total Fat

56

Saturated Fat

15

Carbohydrates

13

Dietary Fiber

3

Sugar

8

Protein

15

Cholesterol

46

Sodium

784

Total: 15 min
Prep: 15 min

Ingredients

1/3 cup sliced shallots

3 tablespoons balsamic vinegar

3 tablespoons red wine vinegar

3/4 cup extra-virgin olive oil

1 pint cherry tomatoes, halved

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

1 1/4 teaspoons salt

1 1/4 teaspoons freshly ground black pepper

1 large head (about 1 pound) iceberg lettuce, cored and cut into 8 wedges

1 cup (about 4 ounces) grated fresh mozzarella cheese

1 cup (about 4 ounces) grated or crumbled blue cheese

Directions

In a medium bowl, combine the shallots, balsamic vinegar, and red wine vinegar. While stirring with a spoon, drizzle in the extra-virgin olive oil. Add the tomatoes, basil, parsley, 1 teaspoon salt, and 1 teaspoon pepper. Mix well to combine, and set aside.
Arrange 2 wedges of iceberg lettuce against each other on each of 4 serving plates. Season the iceberg lettuce with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sprinkle 1/4 cup grated mozzarella and 1/4 cup blue cheese over each plate. Then generously spoon the tomato vinaigrette over all, dividing it evenly among the salads.

Recipe copyright Emeril Lagasse, courtesy MSLO, Inc.