Iceberg Wedges with Cherry Tomato Vinaigrette
- Level: Easy
- Total: 15 min
- Prep: 15 min
- 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
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.
