Iceberg wedge salad with pickled shallots from Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers (page 105) by Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stuffed mushrooms with walnuts, garlic + parsley; Charred broccoli with capers + lemon; Double-baked potatoes with horseradish + cheddar

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on May 13, 2022

    The idea of using the quick pickling brine to make the dressing is a good one and we both really enjoyed this. The combo of the creamy, tangy dressing with the crunchy iceberg, salty blue cheese and the bite/sharpness of radishes & pickled shallots was delicious. I also included sliced celery. With some shallots/brine leftover, we are having this again tonight.

  • ginger2212 on October 30, 2021

    My husband loved it but I couldn't finish. It just didn't taste good to me. So many better blue cheese wedge salads out there.

  • NJChicaa on December 01, 2018

    We enjoyed this but thought the dressing needed some more salt.

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