Executive Chef Walter Hahn's August Recipe of the Month - Summer Wedge Salad!

SUMMER WEDGE SALAD

¼  Head Iceberg Lettuce
½ oz  Red Radish, sliced thin
1 oz  Garlic Croutons
2 oz  Cooked Bacon, chopped in pieces
½ oz  Green Onion, chopped
½ oz  Red Onion, sliced thin
2 oz  Summer Salad Dressing  (see below)

Arrange on chilled plate as desired.  See photo above.

SUMMER SALAD DRESSING

1 oz  Dill Pickle
¼ Tbsp  Cumin, dried
¼ Tsp  Oregano, dried
¼ Tsp  Black Pepper, ground
½ Tsp  Cayenne Pepper
1 sprig  Tarragon Fresh, chopped fine
1 each  Hard Boiled Egg
¼ Tsp  Worcestershire Sauce
1 oz  White Vinegar
1 sprig  Parsley, chopped
2 cloves  Garlic
½ Tbsp  Coleman’s Dry Mustard
4 oz  Mayonnaise
2 oz  Yellow Onion
½ Tbsp  Sugar

Blend all ingredients in a food processor.  Pour on salad. 

Enjoy!

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