Wedge Salad With Creamy Feta Dressing

It was another busy week-end at South Beach Grill, and once again, the kitchen put out some fantastic dishes. You know I always talk about how so often simple is best. Well here is a recipe for an Iceburg Wedge Salad that a very nice guest asked me about. You will find this recipe in the book "Fresh Fish And Fried Pickles" as well as soon as it's in print (should be only a couple more weeks!). A nice preview of the book can be found at its website: http://www.fishnpickles.com/

In the mean time, here's that delicious wedge salad!

4 Roma tomatoes

1/2 tsp Kosher salt

1/2 Tbs. dried oregano

1 tsp olive oil

1/2 tsp black pepper

4 leaves leaf lettuce

1 head iceburg lettuce

1 cup sliced red onion

1/2 cup cooked chopped bacon

For The Dressing:

1 cup half and half

1/4 cup lemon juice

1/2 Tbs black pepper

2 Tbs Italian parsley, chopped

1 cup mayonnaise

2 cups crumbled feta cheese

2 Tbs minced chives

Combine all dressing ingredients, and mix well.

Pre-heat oven to 400F. Quarter the tomatoes, and place on a baking sheet. Drizzle the tomatoes with olive oil, and season with salt, pepper, and oregano. Bake for about 10 minutes, just until the skin of the tomatoes starts to soften.

Cut the iceburg head into 4 equal sections. Arrange one piece of leaf lettuce on each serving plate, and set wedge on top. Top with red onions, and ladel dressing evenly over each salad. Garnish with chopped bacon, and roasted tomatoes.