Wedge Salad
Iceburg Lettuce, Bacon, Tomato, Pickled Red Onion, Spicy Golf Sauce Dressing
Chef Melissa Stefanini of Buenas and Super Bien | Boston
Adapted by StarChefs | june 2024
INGREDIENTS
Spicy Golf Sauce:
Yield: 5½ quarts
1 pound Fresno chile, half seeded
¼ pound garlic clove
4 ounces lime juice
4 ounces lemon juice
4 ounces Champagne vinegar
3 teaspoons citric acid
¼ cup kosher salt
⅛ cup granulated sugar
2 tablespoons Dijon mustard
4 sprigs mint
4 sprigs cilantro
1 quart sunflower oil
1 gallon mayonnaise
Dressing:
Yield: 1 quart
4 ounces mayonnaise
2 ounces sour cream
8 ounces crumbled blue cheese
1 teaspoon white vinegar
Kosher salt
To Assemble and Serve:
Yield: 1 serving
¼ head iceberg lettuce, wedged
2 ounces cooked uncured bacon, diced
¼ cup cherry tomatoes, halved
1½ ounces sliced pickled red onion
Ground black pepper
METHOD
For the Spicy Golf Sauce:
In a food processor, combine chile, garlic, citrus juice, vinegar, citric acid, salt, sugar, mustard, mint, cilantro, and oil. Once combined, all mayonnaise and process until smooth. Transfer to an airtight container and refrigerate.
For the Dressing:
In a mixing bowl, combine all ingredients and 4 ounces Spicy Golf Sauce. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Place lettuce in the center of a serving plate, cut side down. Top with 2 teaspoons Dressing, followed by bacon, tomatoes, and onion. Season with black pepper.
