![]() ![]() Instead I strip off a few layers of leaves and then I proceed with the recipe.Īnd I wouldn’t recommend washing the iceberg lettuce either. Similarly to cabbage, I rely on the tight leaf structure in iceberg lettuce to keep the inside clean. Finish with a few turns of the pepper grinder. Then scatter crumbled bacon, croutons, and chopped chives around the plate. Pour over some blue cheese dressing so it drips down the sides of the wedge. Spoon over some of the tomato shallot salad, getting the vinaigrette in the leaves. Once all the ingredients are prepped, put an iceberg wedge on each plate. For crunchy croutons with a dry center, toss them with oil and bake them in the oven until browned. For crispy croutons with a tender center, fry them in olive oil over low heat until browned. Tomatoes: Combine halved cherry tomatoes with thinly sliced shallots in a tangy vinaigrette of red wine vinegar, olive oil, and a dash of salt.Ĭroutons: You have a choice here. ![]() Strip off the wilted leaves, then cut the iceberg head into 4 wedges, cutting through the stem each time. (Rotating the sheet half way through.) When done, move them to a towel-lined plate and let them cool. Place the bacon on a cooking sheet and bake them for 14-16 minutes at 400F. Note: there are a few different parts! This wedge salad is a classic, but it’s not a no-effort, 5 minute recipe.īacon: I like to use 4-5 strips of bacon for the salad. Next up, you’re going to make all the different parts of the recipe. I prefer to make the dressing a day or two ahead (when I have a few minutes and I’m thinking about it) of when I need it so that it’s ready to go without any last minute effort on my part. Luckily, I have a great recipe for the dressing, which is both simple and satisfyingly tasty. Add an intensely flavored blue cheese dressing, like my Buttermilk Blue Cheese Dressing, some vinegary tomatoes and shallots, crispy bacon, crunchy croutons, and finish it with a grind of black pepper.įirst off, you’re going to need to make the blue cheese dressing. To make a classic wedge salad you start with a head of iceberg lettuce cut into wedges. Along with a seared steak and a nice glass of red wine. Happily, the answer was yes to both of these questions! Classic wedge salad has a place at my table. cherry tomatoes tossed with a sharp vinaigretteĪnd I wondered: Would I love the classic as much as the variations? Would the salad live up to the glowing depiction?. ![]() □ )Īccording to the NYT’s article a classic wedge salad is – Making a recipe from a story is more fun for me than making it from a recipe. (And, yes, there is a recipe associated with the column, but I wanted to take the description and use that to make my own salad. This time, inspired by their description, I decided to make a classic version. ![]() I’ve long loved a wedge salad, but I have usually made variations on the theme instead of working with the original recipe. And the perfect side for a well seared steak.Ī couple of months ago I was on-line reading the NYT Magazine Eat column where they were describing the classic wedge salad. It’s the perfect base for buttermilk blue cheese dressing, crisp bacon, and vinegary tomatoes. Today I’m going back in time to the classic wedge salad! Though there are a lot of twists and variations on wedge salad, you really can’t beat the crisp, clean bite of iceberg lettuce. ![]()
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