The Classic Wedge salad is a steakhouse staple and one of my favorite salads
Originally named crisphead, Iceberg lettuce was Introduced for commercial production as the only variety bred to survive cross-country travel before refrigerated train cars; the name Iceberg comes from the piles of ice they would pack the light green lettuce heads in.
By the 1920s, the wedge salad started popping up on restaurant menus, and by the 1950s, they started adding the blue cheese crumbles and bacon bits. And by the 1970 became known as the steakhouse salad and still remains a steakhouse menu staple.
The key to a good wedge salad is a great blue cheese dressing; follow the link for my favorite recipe.
Choose a nice heavy head of iceberg, and cut it in quarters, I find leaving the core in helps keep the wedge together.
cover with blue cheese dressing, sprinkle with blue cheese crumbles, add a few cherry tomatoes and a few turns of the pepper mill, and you are set.
Classic Iceberg Wedge Salad
Ingredients
- 1 cup Blue cheese dressing or more if desired https://garisgalley.com/blue-cheese-dressing/
- 1 head iceberg lettuce
- 1 cup cherry tomatoes
- 1 cup cooked bacon, crumbled
- 1 cup blue cheese crumbles
Instructions
- Cut lettuce into quarters
- Spoon 1/4 cup of dressing over each quarter or to taste
- Sprinkle with 1/4 cup bacon crumbles
- Sprinkle with 1/4 cup blue cheese crumbles
- Add 1/4 cup cherry tomatoes cut in half