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chopped iceberg wedge salad (the mermaid oyster bar)

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Chopped Iceberg Wedge Salad (The Mermaid Oyster Bar)

"This is Zach Braff's (of Scrubs) favorite salad from The Mermaid Oyster Bar in New York City. Recipe was in Food Network Magazine June 2010. I think some grilled shrimp would be DIVINE on top of this salad!!! I suggest letting the dressing rest for an hour or two to get maximum flavor."

Ingredients

  • 1⁄2 cup mayonnaise (OK to sub light)
  • 2 tablespoons ketchup
  • 1 tablespoon horseradish
  • 1 dash Worcestershire sauce
  • kosher salt (I use seasoning salt or old bay seasoning)
  • 6 thick strips smoked bacon, cut into 1 inch pieces
  • 1 head iceberg lettuce
  • 5 cherry tomatoes, halved
  • 4 scallions, thinly sliced
  • 1⁄2 cup crumbled blue cheese
  • fresh ground pepper
  • 1 tablespoon chopped fresh parsley

Directions

  • Make the dressing by whisking the mayo, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl to smooth.
  • Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper towel lined plate to drain.
  • Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions.
  • Scatter the bacon and cheese over the salad; season with pepper and sprinkle with the parsley.
  • Serve with more dressing on the side.

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