I got pretty drunk last night, and I think I might still be drunk, because this tweet absolutely slayed me.
— Guy Fieri (@GuyFieri) July 30, 2014
So many things to talk about here. First off, did anyone need to have their opinions about wedge salads changed? I thought we were all in agreement that the wedge salad was delicious. A fat slice of lettuce, some bacon and some blue cheese dressing. Solid. Probably my number two salad, behind Caesar.
Secondly, Guy’s wedge has peanuts soaked in Miller Lite, like this is a goddamn baseball game and not an appetizer. Beer. Beer in your salad.
What the fuck? I know this is a sponsored recipe post for Miller Lite, but you couldn’t think of one better application for cheap beer than SALAD?
Here’s the recipe. I might try this.
For the Dressing:
3 tbsp. mayonnaise
2 tbsp. buttermilk
½ cup crumbled blue cheese, plus extra for garnish
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
For the Salad:
¼ cup olive oil
4 romaine lettuce hearts, cut in half
8 strips thick-cut bacon
½ pint grape tomatoes, halved
For the Beer Nuts:
1 cup unsalted peanuts
1 (12-oz.) can Miller Lite®
2 tbsp. light brown sugar
1 tsp. salt
2 tbsp. scallions, finely sliced
¼ cup flat leaf parsley leaves, for garnish
Make the Dressing: In a small bowl, combine with mayonnaise, buttermilk, blue cheese, salt and pepper. Keep in the refrigerator until ready to use.
Grill the Lettuce and Bacon: Preheat the grill to high heat. Lightly oil the lettuce halves, and season with salt and pepper. Grill on each side of the half about 4 minutes per side. Remove from heat, and let cool. Add the strips of bacon to the grill, and cook until crispy. Remove from the heat, and cool on a paper towel. Once the bacon is cool enough to handle, rough chop into small pieces.
Make the Beer Nuts: In a dry nonstick pan, toast the nuts until fragrant. Transfer the nuts to a sheet tray. In a saucepan, add the beer and reduce by 1/3 over medium-high heat. Once reduced, add the sugar and a pinch of salt, and let it boil for 1 minute. Remove from the heat, and pour over the nuts. Toss well, being sure to coat nuts evenly. Let the nuts cool, and coarsely chop.
Assemble the Salad: Place the wedges, cut side up on a serving dish. Spoon about 2 tbsp. of the blue cheese dressing over the top. Sprinkle with bacon, tomatoes, nuts, and scallions. Garnish with parsley leaves.