Once upon a time, before mesclun greens and other frou-frou salads took over, the Wedge Salad ruled.
A cold, sweet, crunchy head of iceberg lettuce, quartered and topped with a liberal amount of dressing, diced tomatoes and cheese. Maybe some green onions or a chopped hard-boiled egg. Lots of freshly fried bacon.
The wedge was a staple in homes and steakhouses until we got wise to the dangers of liberal amounts of dressing, cheese and lots of freshly fried bacon. So, it doesn’t need to be a staple. But, as a once-in-a-while splash of decadence – especially when you pair it with a grilled steak and a baked potato – it’s pretty spectacular. Big flavors and big crunch, best devoured in nice, big bites.
Bacon and Blue Cheese Wedge Salad
From Rebecca Crump (Ezra Pound Cake)
- 1 head iceberg lettuce, quartered
- Blue Cheese Dressing (packaged or homemade; optional recipe below)*
- 2 large tomatoes, chopped
- 4 scallions, chopped finely
- 6 slices freshly fried bacon, chopped
- 1/4 to 1/2 cup crumbled blue cheese
- Place each wedge on a salad plate or in a bowl. Spoon dressing over the top. Liberally.
- Top each wedge with chopped tomatoes, scallions, bacon and crumbled blue cheese.
*Gluten-Free Dressing: If you buy your blue cheese dressing, make sure it’s gluten-free.
Blue Cheese Dressing
Adapted from “The Nashville Cookbook”
Makes 2 cups
- 1 cup mayonnaise
- 1/4 cup vegetable or canola oil
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 4 ounces blue cheese
- In a large mixing bowl, whisk together the mayonnaise and oil.
- Add sour cream, buttermilk, vinegar, salt and garlic powder. Whisk again to combine.
- Gently fold in the blue cheese.
- Transfer the dressing to an airtight container, and store in refrigerator for at least 24 hours before serving.