Best 3 Chopped Iceberg Wedge Salad The Mermaid Oyster Bar Recipes

Uncover the delectable secrets of creating a culinary masterpiece known as the "Chopped Iceberg Wedge Salad" as served at the renowned Mermaid Oyster Bar, a restaurant cherished for its exquisite coastal cuisine. Embark on a culinary journey that unlocks the secrets behind this simple yet flavorful salad, crafted with crisp iceberg lettuce, tangy blue cheese dressing, and an array of accompaniments that elevate it from ordinary to extraordinary. Discover the perfect balance of flavors, textures, and colors that make this salad a beloved classic, ready to grace your dinner table with elegance and delight.

Let's cook with our recipes!

CHOPPED ICEBERG WEDGE SALAD (THE MERMAID OYSTER BAR)

Chopped Iceberg Wedge Salad (The Mermaid Oyster Bar) image

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.

Provided by januarybride

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise (OK to sub light)
2 tablespoons ketchup
1 tablespoon horseradish
1 dash 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
1/2 cup crumbled blue cheese
fresh ground pepper
1 tablespoon chopped fresh parsley

Steps:

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.

CHOPPED ICEBERG WEDGE

Chopped Iceberg Wedge image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
1/4 cup ketchup
2 tablespoons horseradish
1 or 2 dashes Worcestershire sauce
Kosher salt
6 thick strips smoked bacon, cut into 1-inch pieces
1 head iceberg lettuce
6 cherry tomatoes, halved
4 scallions, thinly sliced
1/2 cup crumbled blue cheese
Freshly ground pepper
1 tablespoon chopped fresh parsley

Steps:

Make the dressing: Whisk the mayonnaise, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl until 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 blue cheese over the salad; season with pepper and sprinkle with the parsley. Serve with more dressing on the side.

CLASSIC BACON ICEBERG WEDGE SALAD

Classic Bacon Iceberg Wedge Salad image

Make and share this Classic Bacon Iceberg Wedge Salad recipe from Food.com.

Provided by FARMER JOHN LA

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup mayonnaise
1/3 cup sour cream
1/4 cup buttermilk
2 tablespoons whole milk
1 tablespoon white wine vinegar
1/4 teaspoon black pepper
4 ounces crumbled blue cheese
4 eggs
6 slices of classic bacon
1 1/2 cups breadcrumbs
1 head iceberg lettuce, cut into 6 wedges

Steps:

In a medium bowl, whisk together the mayo, sour cream, buttermilk, whole milk, white wine vinegar and black pepper until smooth and creamy. Fold in the blue cheese. Cover and refrigerate until you are ready to serve.
Bring a large pot of water to a boil. Add the eggs and cook for 6-7 minutes for a soft-boiled egg. Remove from heat and transfer immediately to an ice bath. Once cool, peel and cut them in half. Set aside.
Preheat your grill or grill pan over medium-high heat. If using a regular grill, place a large cast iron skillet directly on the flame to heat up. Once heated up, add the bacon slices and cook, turning occasionally until crisp. Remove from heat and chop.
Assemble your iceberg wedge salads by layering crispy bacon, toasted bread crumbs, and eggs on top of the wedges. Drizzle with blue cheese dressing and sprinkle with black pepper. Serve immediately.

Nutrition Facts : Calories 302.4, Fat 16.6, SaturatedFat 7.7, Cholesterol 151.2, Sodium 607.8, Carbohydrate 24, Fiber 2.3, Sugar 4.8, Protein 14.3

Tips:

Choose the Right Lettuce: Opt for crisp and sturdy iceberg lettuce to serve as the base for your wedge salad. Its firm texture will hold up well when topped with other ingredients.
Make a Tangy Dressing: Create a well-balanced dressing using mayonnaise, sour cream, buttermilk, vinegar, and various seasonings. Adjust the proportions to achieve the desired taste and consistency.
Add Flavorful Toppings: Experiment with various toppings to enhance the salad's flavor and texture. Consider options like crumbled blue cheese, crispy bacon, cherry tomatoes, red onions, and chives.
Keep it Cold: Ensure that all ingredients, including the lettuce and dressing, are chilled before assembling the salad. This will maintain its crispness and freshness.
Serve Immediately: Assemble the salad just before serving to prevent the lettuce from wilting. Drizzle the dressing on top and enjoy the combination of flavors and textures.

Conclusion:

The Chopped Iceberg Wedge Salad from The Mermaid Oyster Bar embodies the essence of a classic American salad. With its crisp lettuce, tangy dressing, and array of flavorful toppings, it offers a delightful and satisfying dining experience. By following the tips provided in this recipe, you can recreate this iconic dish in your own kitchen and impress your friends and family with your culinary skills. Enjoy the perfect balance of textures and flavors in every bite of this timeless salad.