The Wedge

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.