Wedge Salad is a simple, yet delicious way to incorporate greens into any menu! Quarters of iceberg lettuce are the base of the salad, usually served with creamy bleu cheese dressing and garnished with tomato, red onion, bacon and bleu cheese crumbles.
The Wedge salad dates back to the 1920’s as an impressive table-side preparation in just about every fine steakhouse in America. The simplicity and unique presentation of the salad fascinated diners until the early 70’s, which coincided with the rising popularity of its table-side competitor, The Caesar Salad.
What is a Wedge Salad?
The classic wedge salad is a head of crisp iceberg lettuce, cut into quarters, served with creamy bleu cheese dressing, tomatoes, bacon and red onion. The secret to a fabulous wedge salad is crisp lettuce, flavorful tomatoes and homemade bleu cheese dressing.
How to Cut the Salad
- Rinse and dry iceberg lettuce; remove outer leaves, stem (or core) of lettuce head; place on cutting board (core side as the base)
- Cut head of lettuce into quarters, “wedges”; rinse and dry
- Place wedges of lettuce on plate
- Top with bleu cheese dressing, chopped tomato, diced red onion and cooked bacon bits
How to Eat? : Finger Food or Fork?
The size of the lettuce wedge often determines whether it requires a fork and knife. Typically, the lettuce quarters are large and have enough dressing that warrant a knife and fork; however, if the wedge salad is small, it can be eaten without utensils.
Rule of thumb: When a wedge salad stands alone on a plate, it is most likely intended as a first or second course, so use utensils; if several wedges are on serving platter, consider it a finger food and use your hands. If uncertain, follow the lead of your host or hostess.
Bleu Cheese Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 3/4 cup buttermilk
- 1 tablespoon dried mustard
- 5 oz bleu cheese Stilton, Maytag
- 1/4 teaspoon garlic optional
- 1/2 teaspoon sugar
- 1 teaspoon Worchestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Place bleu cheese in bowl and crumble with fork
- Add all ingredients; combine well; chill in fridge
- Prior to serving, taste for salt and pepper
- For a chunkier version, double the amount of bleu cheese
- Serve as a salad dressing, dip, or steak sauce