The Classic Wedge Salad Revised
The Wedge Salad has gotten a bad name. Mainly due to limp iceberg lettuce and heavy-handed blue cheese dressing use. And that it is a favorite at golf clubs.
It is a classic salad from the 1960s steak houses. No one really knows where it came from. Maybe it was Ruth’s Steakhouse, but no one can be sure. This salad was a staple at old-school steakhouses. It would be a head of iceberg lettuce quarter and a steak knife would be piecing it with bacon and blue cheese dressing.
The Wedge Salad fell out of favor with foodies. Once chic was now passe. Our tastes changed or you could say evolved. Iceberg lettuce was deemed lacking and more robust lettuces such as romaine, butter, and red leaf entered our grocery stores and our kitchens. Also, the fact the salad had bacon and blue cheese dressing made it seem unhealthy. A big no-no for many diet-focused folks.
The Wedge Salad needed a refreshment. Recently, it has made a comeback in restaurants. It has been updated with new ingredients.
I like a good Wedge Salad. When I make mine, I use romaine lettuce, which I always have in the fridge. Bacon and good quality blue cheese dressing still play major roles. Adding tomatoes gives it some added flavor, nutrition, and color. Of course, this salad is best served with steak.
Worth taking a look at this salad from the days of cocktails and steak dinners.
Wedge Salad Revisited Recipe
- 1 head romaine lettuce
- 1 Roma tomato
- 3 slices bacon
- 4-6 tablespoons blue cheese dressing
- Cook bacon until crispy; drain on paper towel.
- Chop bottom off romaine lettuce then wash and dry.
- Quarter romaine head placing on platter.
- Cube tomato.
- Scatter tomato and bacon on top of lettuce.
- Drizzle blue cheese dressing.