A signature salad recipe from a great 5 star
restaurant in New York City. Chef David Burke serves provocative
cuisine at Townhouse, a modern American restaurant.
The recipe below is Chef David Burke's version of the popular wedge
salad. This recipe calls for bacon lardons which is slab bacon,
thickly cut into 2-inch strips, cooked until crisp and fat is
rendered.
2 heads of baby iceberg lettuce, cut in half
1/2 cup of bacon lardons
28 baby shrimp
4 slices of red onions
1 corn off the cob
2 tablespoons of cranberries
16 pieces of marcona almonds
3 cherry tomatoes cut in half
1 teaspoon olive oil
Russian dressing (recipe below)
Place 2 tablespoons of dressing on bottom of plate to hold wedge in
place.
Place 1/2 of an iceberg on top of dressing.
Toss 1 teaspoon olive oil, corn, red onion, cherry tomatoes,
almonds, cranberries and season with salt and pepper to taste,
dress on top of lettuce.
Sautee shrimp on medium heat for 2 minutes until cooked through and
add bacon lardons until warm, place warm on top of wedge
Serves 4
Russian Dressing:
1/2 cup shallots minced
1/2 cup capers chopped
1/2 cup Dijon mustard
2 tablespoons paprika
1 1/2 quart mayonnaise
1 1/2 cups ketchup
1/2 tablespoon celery seed
1 1/2 cups white onion
1/2 qt water
1 1/2 tablespoon old bay
Place all ingredients in a food processor and blend till smooth.
Source: Good Day New York
restaurant in New York City. Chef David Burke serves provocative
cuisine at Townhouse, a modern American restaurant.
The recipe below is Chef David Burke's version of the popular wedge
salad. This recipe calls for bacon lardons which is slab bacon,
thickly cut into 2-inch strips, cooked until crisp and fat is
rendered.
1/2 cup of bacon lardons
28 baby shrimp
4 slices of red onions
1 corn off the cob
2 tablespoons of cranberries
16 pieces of marcona almonds
3 cherry tomatoes cut in half
1 teaspoon olive oil
Russian dressing (recipe below)
Place 2 tablespoons of dressing on bottom of plate to hold wedge in
place.
Place 1/2 of an iceberg on top of dressing.
Toss 1 teaspoon olive oil, corn, red onion, cherry tomatoes,
almonds, cranberries and season with salt and pepper to taste,
dress on top of lettuce.
Sautee shrimp on medium heat for 2 minutes until cooked through and
add bacon lardons until warm, place warm on top of wedge
Serves 4
Russian Dressing:
1/2 cup shallots minced
1/2 cup capers chopped
1/2 cup Dijon mustard
2 tablespoons paprika
1 1/2 quart mayonnaise
1 1/2 cups ketchup
1/2 tablespoon celery seed
1 1/2 cups white onion
1/2 qt water
1 1/2 tablespoon old bay
Place all ingredients in a food processor and blend till smooth.
Source: Good Day New York
