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