The classic wedge -- lettuce, diced tomato, bacon bits and blue cheese dressing -- is about as easy as a salad gets. Wash and cut a head of iceberg into quarters. Top each wedge with diced tomato, bacon, blue cheese crumbles and a drizzle of dressing.
The wedge salad's popularity can be traced to the 1950s and though it fell out of favor with the rise of baby greens, its appeal endures.
Iceberg lettuce with its crisp leaves and tight head is ideal for making a wedge salad, but there's a whole world of wedge salads beyond that classic combination. Any head lettuce (Boston, bibb, butter, romaine) will do. Or for the adventurous, consider radicchio, endive or napa cabbage.
Building a wedge salad is easy. Wedge, drizzle, top and serve with a fork and a knife.
Pick a Wedge
Iceberg lettuce
Boston lettuce
Butter lettuce
Bibb lettuce
Romaine lettuce
Napa cabbage
Radicchio
Endive
Pick a Dressing
Blue cheese
Roasted Garlic Buttermilk Ranch
Green Goddess
Creamy Lemon-Tahini
Honey Balsamic Vinaigrette
Pick Some Toppers
Diced tomato
Diced cucumber
Diced summer squash
Minced onion
Crumbled bacon
Snipped green onions
Diced or sliced fruit (apples, pears, peaches)
Olives
Nuts
Hard-cooked egg
Diced avocado
Croutons
Pick a Cheese
Blue
Feta
Goat
Cheddar
Cotija
Shaved parmesan
Wedge salad possibilities are endless using the suggestions above. But if you need a more detailed recipe, here are a few of our favorites.
Quick-pickled onions give this wedge salad an edge over others we've tried.
Loaded Wedge
2 small tomatoes (about 1/2 pound), cored and diced
Kosher salt
1/2 cup red onion, minced
White wine vinegar, for soaking onion
4 ounces sliced bacon
2 ounces mild blue cheese, crumbled (or other crumbly cheese)
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon fresh lemon juice
Ground black pepper
1 head iceberg lettuce, quartered through the core so each quarter holds together
Fresh snipped chives or green onion tops
In a fine mesh strainer set over a bowl or sink, combine the diced tomatoes with a few liberal pinches of salt. Toss well.
In a small bowl, combine the onion and enough vinegar to just cover.
Let tomatoes and onions stand while you prep the remaining ingredients.
In a skillet over medium heat, cook bacon until crisp. Drain on paper towels. Crumble and set aside.
In a medium bowl, mash the cheese with a fork or whisk to fine crumbles. Whisk in mayonnaise, sour cream, buttermilk and lemon juice. Dressing should be smooth, but slightly lumpy. Season with salt and pepper.
Arrange each lettuce wedge on a serving plate. Spoon dressing over each wedge. Drain the onion and sprinkle it, along with the tomatoes, crumbled bacon and chives or green onion tops over the wedges.
Serve immediately.
Makes 4 servings.
Recipe adapted from Seriouseats.com
Greek Wedge
1 head lettuce such as iceberg or romaine, rinsed well and thoroughly dried
Creamy Lemon Tahini Dressing (recipe follows)
1 cup diced tomatoes
1 cup diced cucumber
1/2 cup ripe pitted olives such as Kalamata
1/4 cup thinly sliced red onion
4 ounces crumbled feta cheese
Trim core from lettuce. Cut into quarters. Place each quarter on a serving plate. Drizzle the quarters with dressing. Divide and sprinkle the tomatoes, cucumber, olives, red onion and cheese over the wedges. Serve with additional dressing on the side.
Serve immediately.
Makes 4 servings.
Creamy Lemon Tahini Dressing
1/2 cup sesame tahini
1/4 cup plain Greek-style yogurt
3/4 cup water
Juice of 2 lemons
1 clove garlic, minced to a paste
Salt and ground black pepper to taste
In a blender, combine all ingredients and whirl to blend. Cover and refrigerate until ready to serve.
Makes about 2 cups.
Waldorf Wedge
1/2 cup walnut halves or pieces
1/2 cup plain yogurt
2 tablespoons mayonnaise
2 tablespoons minced fresh flatleaf parsley
1 teaspoon honey or sugar
1/2 lemon, zest finely grated and juiced, divided use
Ground black pepper
2 crisp apples such as gala
1 head lettuce, washed but not cored
2 ribs celery, thinly sliced
1/4 cup golden raisins
Heat oven to 350 degrees. Spread the nuts out on a baking sheet and toast 8 to 10 minutes, stirring occasionally. Cool.
In a bowl, whisk together the yogurt, mayonnaise, parsley, honey and lemon zest. Season generously with pepper.
Halve, core and dice the apples, leaving the skin on. Sprinkle apples with lemon juice.
Cut lettuce head into quarters. Arrange quarters on serving plates. Drizzle each wedge with dressing, then sprinkle with apples, celery, walnuts and raisins.
Serve immediately.
Makes 4 servings.
Variation: Napa Wedge, replace the lettuce with napa cabbage and add 1/2 small red onion, thinly sliced, and omit raisins.
Roasted Radicchio Wedge
1 head radicchio, quartered
Olive oil
Salt and ground black pepper
Honey Balsamic Vinaigrette (recipe follows)
1/3 cup crumbled blue cheese OR 1 to 2 ounces shaved parmesan
1/4 cup chopped flatleaf parsley
1/4 cup chopped walnuts, pecans or pistachios, toasted
1 pear, cored and cut into small matchsticks
Heat oven to 425 degrees. Arrange radicchio wedges on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer each wedge to a serving plate.
Drizzle each wedge with vinaigrette, then sprinkle with cheese, parsley, nuts and pears. Serve with additional vinaigrette on the side.
Makes 4 servings.
Honey Balsamic Vinaigrette
1 tablespoon honey
¾ cup balsamic vinegar
1 cup olive oil
Salt and ground black pepper
In a pint jar with a tight-fitting lid, combine the honey, vinegar and olive oil. Close lid and shake vigorously to combine. Season to taste with salt and pepper and shake again. Will keep, refrigerated, for up to 2 weeks.
Makes about 1 ¾ cups.
Cheddar Bacon Wedge
4 slices thick-cut bacon
1 head iceberg or romaine lettuce
Roasted Garlic Buttermilk Ranch (recipe follows)
4 ounces grated or crumbled sharp cheddar cheese
1/4 cup fresh snipped chives or green onion tops
Cook bacon until crisp. Drain on paper towels. Crumble.
Cut lettuce in quarters. Arrange each wedge on a serving plate. Drizzle with dressing, then sprinkle with bacon, cheese and chives.
Makes 4 servings.
Roasted Garlic Buttermilk Ranch
1 small head garlic (see note)
Olive oil
Salt and ground black pepper
1 cup buttermilk
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon ranch dressing mix
Heat oven to 425 degrees. Cut about 1/4 inch off the pointed end of the head of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in foil. Roast 45 minutes or until garlic is tender. Cool.
In a medium bowl, whisk together the buttermilk, sour cream and mayonnaise.
In a separate bowl, squeeze garlic from its papery skin. Mash cloves with the ranch dressing mix, then slowly whisk in the buttermilk mixture. Season to taste with salt and pepper.
Note: Can substitute 12 to 15 cloves roasted garlic from grocery store's olive/salad bar.
Makes about 1 3/4 cups.
Green Goddess Dressing
1/2 cup mayonnaise
1/2 cup buttermilk
1/4 cup chopped fresh chives
1/4 cup chopped flatleaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon lemon juice
1 oil-packed anchovy filet OR 1/2 teaspoon anchovy paste
Salt and ground black pepper
In a food processor or blender, combine mayonnaise, buttermilk, herbs, lemon juice and anchovy filet and whirl until smooth. Season to taste with salt and pepper.
Makes about 11/4 cups.
Food on 06/15/2016