A Retro Salad Brings Iceberg Lettuce Back Front and Center
I went half a generation avoiding iceberg lettuce: it was a value-less food that should be avoided. I obeyed until recently I had a wedge of iceberg, loaded with a creamy dressing and topped with bacon and tomatoes. The crunch of the lettuce, both when cutting it on my plate, and while chewing was retro revelatory!
Now, about this value-less notion: not every bite of food needs to be a nutrient powerhouse. For instance, the Japanese eat polished white rice at almost every meal, but always with nutrient rich toppings. Iceberg lettuce is the perfect way to up your fresh produce game.
Traditionally a wedge salad, served in taverns and steak houses, has a creamy blue cheese dressing. I also enjoy a creamy Caesar dressing, or a ranch; as long as it’s thick and oozes into the spaces between the lettuce leaves.
As for toppings also consider croutons, cucumbers, avocado, and onions
Cut wedges through the poles including some of the root stem Upper R: Mini wedge salad using small wedges to create a buffet style. Bottom R: Served along with Pasta Carbonara
INGREDIENTS: If you don’t have buttermilk, substitute with milk and a 1/2 tsp white vinegar or lemon juice
Blue Cheese Dressing
- blue cheese – 2-1/2 oz, crumbled
- buttermilk – 3 TBS
- sour cream – 3 TBS [or Greek yogurt]
- mayonnaise – 2 TBS
- white wine vinegar – 2 tsp
- sugar – 1/4 tsp
- garlic powder – 1/8 tsp
- salt – 1/2 tsp
- pepper – 1/8 tsp
Combine the ingredients and chill
Serve the salad chilled. Part of the joy of a wedge salad is eating with knife and fork
2 thoughts on “Wedge Salad”
Iceberg lettuce is so under appreciated. The crunch is unmatched. I grow red iceberg – new variety – beautiful with more antioxidant pigments. Love the dressing recipe
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