Note: I actually don’t think this is a very good bread for sandwiches or toast, but for this express purpose, it’s perfect. I do have a favorite - it’s Trader Joe’s sandwich sourdough in the blue and white package. You can use any sturdy, country or sourdough bread, preferably one that’s a little stale. My method ensures tasty, crunchy croutons in every bite that won’t rip the flesh from the roof of your mouth.
Wedge salad recipe skin#
And pointy-square ( have you ever had a crouton rip the skin off the roof of your mouth? I have.) Plus, you might get 5 or 6 croutons on a whole iceberg wedge salad serving - which means you’ve got a whole lot of bites that are DEFICIENT, if not downright DEVOID of croutons. Here’s my beef with store-bought croutons. You’re probably thinking, “Croutons? No big deal, I’ll pick some at the store.” These additions make me feel a smidge better about diving into this nutritionally deficient, but absolutely OUTSTANDING iceberg wedge salad. Personally, I like a bit of avocado and some grated carrot for color and crunch.
There are other optional ingredients you can certainly use in this salad, but these are the MUST-HAVES. It wasn’t until the 80’s, that “mixed baby greens” or “mesclun” became a “thing”… but that’s another story, er… salad. It was cheap, crunchy and while it wasn’t exactly a nutritional powerhouse, it was still lettuce. My Mom would make her signature vinaigrette and add some cut tomatoes and cucumber to her iceberg lettuce recipe… et voilà! All through the 70’s, iceberg was king. Iceberg lettuce salads were practically the only salads I remember from my childhood. No one, myself included, would tout an iceberg lettuce salad as healthy, certainly not one loaded with ingredients that come from the tippy-top of the food pyramid, but the one thing you can’t deny is HOW GOOD IT IS! The classic iceberg wedge You know, the ones piled high with blue cheese dressing and bacon crumbles? Also known as a steakhouse wedge salad, because it’s practically a requirement to have one on the menu of every beef-centric, sides a-la-carte restaurant in this nation, this beloved iceberg lettuce recipe is the hedonistic, in-your-face, ANTI-SALAD.
Wedge salad recipe how to#
Be sure to add that final sprinkle of chives on top! Wondering how to eat a wedge salad? It’s a bit trickier than a traditional leafy salad so it's best to use a fork and knife.Every so often we all crave a loaded iceberg wedge salad. It makes for a lovely presentation and will certainly impress guests, with little effort. We suggest serving this vegetarian wedge salad on a platter. But if you need to trim the stem you can make a simple V cut to remove it. Don’t remove the core - it holds the wedge together. Cut each half into quarters and rinse each wedge under cold water before patting dry. To prep the salad greens, remove any wilted leaves before cutting the lettuce head in half through the core. Plus, it’s super simple to whip up the herb dressing in a blender, pour over the greens and serve. This light dish is the perfect pairing to any low calorie meal or quick summer dinner. Our version features sour cream, parsley, chives, dill, mustard and vinegar. Traditionally made with iceberg lettuce, crisp bacon, diced red onion, tomatoes and creamy blue cheese, this iconic salad gets an all-green twist thanks to tons of fresh herbs. An iconic steakhouse starter since the 1960s, the wedge salad makes a cool, crisp and crunchy side or light main.
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