Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Baby Wedge Salad

Maggiano's Little Italy Recipe

1 baby iceberg head
1/2 cup bleu cheese dressing (see recipe below)
1/4 cup tomatoes, diced
1/4 cup bleu cheese, crumbled
1 hard boiled egg, chopped
1/4 cup bacon, cooked and diced
1/4 cup garlic croutons, rough chop
1/2 tablespoon chives, chopped

Bleu Cheese Dressing:
Makes 2 cups
2/3 cup bleu cheese, crumbled
1 cup mayonnaise
1/4 teaspoon dry mustard
1/2 teaspoon granulated sugar
1/4 cup sour cream
1 1/2 tablespoon cider vinegar
2 tablespoons lemon juice
1/4 teaspoon Worchestershire sauce
2 tablespoons heavy cream
salt & pepper, to taste

Prepare the dressing: (make the day before to allow flavors to blend) With a whisk, mix all ingredients with half of the bleu cheese. Fold in remaining crumbled bleu cheese. Place in a quart jar and allow to refrigerate overnight.

Prepare Salad: Cut the baby iceberg head of lettuce in half and place onto the center of the plate slightly shingled. Ladle the bleu cheese dressing on top of the lettuce and top with the diced tomatoes, bleu cheese crumbles, hard boiled egg, bacon, and garlic croutons. Garnish with chopped chives.

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