Dig in: Charred Wedge Salad
If you're firing up the grill this weekend, throw something different on there besides steak. At The Grateful Palate in Fort Lauderdale, Florida, executive chef Hector Lopez grills honey mustard salmon, Wagyu burgers and heads of iceberg lettuce for his charred wedge salad.
"The wedge salad is really big in south Florida, so I decided to char it for a nice grilled flavor," he says. "To give the salad a little more flare, we add crispy figs and a mandarin vinagrette."
Charred Wedge Salad
Courtesy of chef Hector Lopez, The Grateful Palate, Fort Lauderdale, Florida
- 1 baby iceberg wedge
- 1 mandarin orange, separated in segments
- 3 figs
- 1 quart vegetable oil
- Mandarin vinaigrette
- Blue cheese crumbles
Cut iceberg in half and char on a hot, oiled grill for one minute.
Heat oil to 350 degrees, divide figs in half and fry for 2 minutes or until crispy.
Place all ingredients in a large bowl and mix together until well blended.
Place iceberg, blue cheese crumbles, orange segments and crispy figs on plate. Drizzle with vinaigrette.
For the mandarin vinaigrette:
- 2 cups mandarin oil*
- 1 cup white balsamic vinegar
- 1 tablespoon red pepper flakes
- 1 teaspoon dry oregano
- Salt and pepper to taste
*Mandarin oil is extra virgin olive oil infused with mandarin oranges. Make your own or buy a brand like Fernando Pensato, which can be purchased in most gourmet markets and online.