Valerie Bertinelli's Wedge Salad with Crispy Onion Rings | Valerie's Home Cooking | Food Network

Valerie shares her technique for getting the crispiest onion rings to top this steakhouse-style salad!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!

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Wedge Salad with Homemade Ranch and Crispy Onion Rings
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 55 min
Active: 35 min
Yield: 4 to 6 servings

Ingredients

1 head iceberg lettuce
8 radishes, thinly sliced
10 cherry tomatoes, halved
Homemade Ranch Dressing (see recipe below)
1/2 cup blue cheese, crumbled
1 tablespoon chopped fresh chives
Crispy Onion Rings (see recipe below)

Homemade Ranch Dressing:

1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon dried chives
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper

Crispy Onion Rings:

1 large onion
2 cups water
1 cup unbleached all-purpose flour
Kosher salt
11/2 cups panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
2 large egg whites
Non-stick cooking spray

Directions

Remove any wilted leaves from the outside of the iceberg lettuce. Remove the core and slice the head of lettuce in half from top to bottom. Cut each half into 3 wedges.

Arrange 6 wedges on a platter. Top each wedge with sliced radishes and halved cherry tomatoes. Drizzle about 1/2 cup of dressing all over the lettuce and veggies. Top with the blue cheese and chives. Place baked onion rings on top. Serve with extra dressing on the side.

Homemade Ranch Dressing:
Yield: About 1 1/4 cups

Add the mayonnaise, sour cream, vinegar, garlic powder, chives, dill, parsley, onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a high-powered blender and blend until smooth and creamy, about 1 minute. Transfer the dressing to a bowl and refrigerate until ready to serve. Dressing can be kept in an airtight container in the fridge for up to 1 week.

Crispy Onion Rings:
Yield: About 4 to 6 servings

Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.

Slice the onion into 1-inch-thick rings. Separate the rings and save the small inner rings for another use. Add the large rings to a bowl and cover with the water. Let the onions sit while you prepare the dredging stations.

Add the flour and 1/2 teaspoon salt to a medium shallow bowl and whisk to combine. Add the panko, garlic powder, onion powder, 1/2 teaspoon salt and pepper to a second shallow bowl and whisk to combine. Add the egg whites to a third shallow bowl and whisk vigorously until they are frothy and foamy, but not holding peaks.

Remove each onion ring from the water, shaking off any excess, and place immediately into the flour mixture, making sure to toss until it’s fully coated. Next, dip the onion ring into the egg white mixture, flipping to coat thoroughly. Shake off any excess egg white and transfer the onion ring to the panko mixture, gently pressing in the breadcrumbs to adhere. Place the onion ring on the prepared baking sheet and continue the process with the rest of your onion rings.

Generously spray the onion rings with non-stick cooking spray. Flip the onion rings and generously spray the other side. Bake until golden brown and crisp, flipping halfway through, about 20 minutes.

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Valerie Bertinelli's Wedge Salad with Crispy Onion Rings | Valerie's Home Cooking | Food Network
https://www.youtube.com/watch?v=oos86XiFGE0