Iceberg Wedges with Cherry Tomato Vinaigrette

TOTAL TIME: 15 min
Prep: 15 min
Inactive Prep: --
Cook: --
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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 tools

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.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Tia Mowry At Home

Get Cooking Channel on your TV.