Paq

I don't know if you've been to those really uppity restaurants that serve lettuce wedges, but here are a couple variations, and yes, i'd be killed for sharing this by some of the chefs i've worked with, but i'm tired of seeing people get ripped off.

basic lettuce wedge:
1/4 of a head of iceburg lettuce
rest is per person:
3 slices of bacon, cooked and chopped
4 rings of a large red onion
2 TBS of bleu cheese dressing
small handful of bleu cheese crumbles
cracked pepper

easiest to make this for four people.
take 1 head of iceburg, peel off the wilted leaves, then SLAM the stem down on the counter and remove the core. Slice the head into quarters.

lay 4 red onion rings on a plate and top with the lettuce wedge, pour the dressing over and top off with the bleu crumbles, homemade bacon bits and cracked pepper.

Done, that'll be $8

1st variation:
1 head of boston bibb lettuce
rest is per person:
2 TBS chopped walnuts
2 slices of cooked bacon, chopped
2 TBS bleu cheese dressing
2 red onion rings
2 cherry tomatoes
handful of bleu crumbles.

this one is harder...
core the lettuce, but slice in half unless you have a huge head, then quarters,
fan the leaves out a bit, place 2 onion rings on plate, put the lettuce half on top with the fanned leaves facing up to catch dressing, pour dressing over, chop tomatoes into quarters or so (small, cherry tomatoes, that is) and sprinkle over, top with walnuts, bacon and bleu crumbles
Done, that one is $9

This one isn't quite a wedge, but it is unique.

1 head of romaine, sliced in half--buy romaine hearts in a bag or buy a head and use the outer leaves for something else, you mainly want the central leaves.
olive oil
salt/pepper/garlic powder mixed in a 50/25/25 mix (2 parts salt to 1 each of pepper and garlic powder). You can also use cajun seasoning if you want.

sliced black olives
dressing of choice, preferably something creamy.
cheddar jack mixed cheese.

now, here is where things get interesting:
this requires a grill and hickory chips.
start your fire letting the embers get white and hot, put your chips over to get that nice smell going, sprinkle half the head of romaine with oil oil and the cajun or salt/pepper/garlic mix and place flat side down on the grill, cook for 5 minutes, flip, and cook an additional 2 minutes or so. You want the outer leaves to be wilted and you want char marks on the cut side.
place on a plate, sliced side up, top with olives, dressing, and cheese. I prefer ranch for this one.

This one was different, but insanely popular once most people got over the grilled lettuce stigma. You can use radicchio lettuce in the same way without the dressing, olives or cheese, but drizzled with olive oil after cooking and sprinkled with kosher salt/cracked pepper as a great side with a juicy steak. (complements of emeril lugasse)

easy Mediterranean salad:
Feta cheese
kalamata olives
green, red and yellow peppers-sliced/chopped
red onion-i prefer larger slices
3 cloves chopped garlic
whole tomato, sliced/chopped
thinly sliced carrots
thinly sliced cucumbers
basically most veggies you can eat raw and have a good texture.
olive oil
lemon juice
bit of red wine vinegar

chop most into bite sized pieces, put them in a bowl, sprinkle olive oil over liberally, add about 1/4-1/2 as much vinegar as you did olive oil, and 2 TB of lemon juice, cover bowl, shake it to cover everything, set it in refrigerator for at least an hour.

I like this one bc it has no lettuce, a good flavor, and looks pretty on a glass dish. oh, forgot, some top with kosher salt/cracked pepper. Also, most people haven't had something like this, so it's that whole, "new' factor. Be careful, though, as it is pretty filling. you can toss in canned tuna or leftover salmon or chopped chicken and make it into a dinner.

questions?

__________________
Live.

Chris