The Wedge salad is one of these very classic, simple recipes that’s accessible to everyone. One that’s been loved for generations and modified along the way to accommodate changing tastes. When I’ve had this at steakhouses it’s usually served with a very thick blue cheese dressing, but I prefer to leave that to my buffalo wings. This version is topped with a lighter vinaigrette. I’ve smashed the blue cheese into the vinegar & oil base so that the flavor caries throughout the salad. It can be made into a meal by adding some chopped chicken breast, chopped hard boiled egg or tiny shrimp.
The salad feels festive, even if you’re just making it for yourself to eat alone in front of the TV. Usually I present it to myself all pretty on the plate, and then I proceed to chop it into bits at the table with my knife and fork.
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1 head of iceberg lettuce
1 tablespoon of olive oil
1 tablespoon of red wine vinegar
1 teaspoon of your favorite mustard
3 tablespoons of crumbled blue cheese
1 tablespoon of bacon bits
salt and pepper to taste
Wash the iceberg lettuce by yanking out the hard core, filling the crevices with water and then draining the whole thing upside down in a big bowl. Chop the lettuce into four wedges with a big knife. Save the other three for another night or use them to make salads for your family/friends.
Place one tablespoon of the blue cheese in a bowl with the vinegar and oil. Smash the blue cheese into the liquid with a fork to make a chunky paste. This step will help distribute more blue cheese flavor throughout the salad. Then, whisk in the mustard.
Set the wedge on a plate and drizzle it with the dressing, being sure to get it into all of the wedge's cracks and crevices. Sprinkle on the remaining blue cheese, bacon bits, meats if your using them, salt and pepper. Serve immediately.
I ate this as a makeshift breakfast every day for weeks while writing Taste of Tucson.
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