Fire and Iceberg Salad (258 views)

This is somewhat a variant of the classic "iceberg wedge" salad from steak houses. I served with a simply grilled steak.

Fire and Iceberg Salad

The New Midwestern Table, by Amy Thielen

½ clove garlic, finely grated
1 teaspoon tomato paste
1 teaspoon sweet paprika
1 teaspoon honey
2 tablespoons red wine vinegar
1 tablespoon lemon juice
6 tablespoons extra-virgin olive oil
1/8 teaspoon cayenne pepper
Kosher salt and pepper to taste
½ cup walnut halves, toasted
½ large head iceberg lettuce
1 small head radicchio
2 stalks celery, sliced
 1/2 cup goat cheese or blue cheese (or amount you like for salad topping)

For the dressing: Combine garlic, tomato paste, paprika, honey, vinegar, and lemon juice in a small bowl and stir to combine. Whisk in 6 tablespoons of the olive oil. Season with cayenne, ¼ teaspoon salt, and 1/8 teaspoon pepper. Set aside.

Tear the iceberg and radicchio into bite-sized pieces and place in a large bowl. Add celery and walnuts and toss to combine. Add dressing and toss and serve immediately.

Tip: Toss just before serving or pass dressing alongside the undressed salad. The lettuce wilts very quickly in this dressing.