Iceberg Wedge Salad: The Ultimate Guide to a Classic Salad

Iceberg Wedge Salad: Prepare to rediscover a classic! Forget everything you thought you knew about this seemingly simple salad because we’re about to elevate it to a whole new level of deliciousness. Have you ever craved a dish that’s both incredibly refreshing and satisfyingly decadent? Look no further. This isn’t your grandma’s iceberg lettuce with a watery dressing; this is a culinary experience.

The Iceberg Wedge Salad has a surprisingly rich history, originating in the mid-20th century as a steakhouse staple. It was a symbol of American comfort food, a simple yet elegant accompaniment to a perfectly grilled steak. While its popularity has ebbed and flowed over the years, its enduring appeal lies in its simplicity and satisfying crunch.

People adore this salad for its contrasting textures and flavors. The crisp, cool iceberg lettuce provides the perfect base for creamy, tangy dressings and savory toppings. It’s a blank canvas for culinary creativity! Whether you’re a fan of classic blue cheese and bacon or prefer a modern twist with avocado and a zesty vinaigrette, the Iceberg Wedge Salad is endlessly customizable. Plus, it’s incredibly easy to prepare, making it a perfect weeknight meal or a crowd-pleasing appetizer for your next gathering. Get ready to experience the ultimate in refreshing indulgence!

this Recipe

Ingredients:

• 1 head iceberg lettuce, cored
• 1 cup crumbled blue cheese (high quality is key!)
• 1 cup cooked and crumbled bacon (about 1 pound of bacon before cooking)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh chives
• Blue Cheese Dressing (recipe follows)

Blue Cheese Dressing Ingredients:

• 1 cup mayonnaise (full-fat recommended for best flavor and texture)
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 1/4 cup crumbled blue cheese (use the same kind as for the salad)
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper, freshly ground
• Pinch of salt, or to taste

Instructions:

Preparing the Blue Cheese Dressing:

This dressing is what really makes the salad sing! I like to make it at least an hour ahead of time to let the flavors meld, but even better if you can make it the day before. Trust me, it’s worth the wait!

1. Combine the wet ingredients: In a medium-sized bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Make sure there are no lumps!
2. Add the blue cheese: Gently stir in the crumbled blue cheese. Don’t overmix, you want to keep some of the crumbles intact for texture.
3. Incorporate the flavor enhancers: Add the white wine vinegar, lemon juice, Worcestershire sauce, garlic powder, and black pepper. Whisk everything together until well combined.
4. Season to taste: Taste the dressing and add a pinch of salt if needed. Remember that blue cheese can be quite salty, so start with a small amount and adjust accordingly.
5. Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This allows the flavors to develop and the dressing to thicken slightly. The longer it sits, the better it gets!

Preparing the Bacon:

Crispy bacon is a must for a classic wedge salad. I prefer to cook my bacon in the oven, but you can use your favorite method.

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Arrange the bacon: Line a baking sheet with parchment paper. This makes cleanup a breeze! Arrange the bacon strips in a single layer on the prepared baking sheet. Make sure they aren’t overlapping.
3. Bake the bacon: Bake for 15-20 minutes, or until the bacon is crispy and golden brown. The exact cooking time will depend on the thickness of your bacon. Keep a close eye on it to prevent burning.
4. Drain the bacon: Remove the baking sheet from the oven and transfer the bacon to a plate lined with paper towels to drain off the excess grease.
5. Crumble the bacon: Once the bacon has cooled slightly, crumble it into bite-sized pieces. I like to use my hands for this, but you can also use a knife.

Alternative Bacon Cooking Methods:

• Skillet: Cook the bacon in a skillet over medium heat, turning occasionally, until crispy. Drain on paper towels.
• Microwave: Place bacon strips between paper towels on a microwave-safe plate. Microwave on high for 1-2 minutes per slice, or until crispy.

Preparing the Iceberg Lettuce:

The key to a great wedge salad is a crisp, cold head of iceberg lettuce. Here’s how to prepare it properly.

1. Remove the outer leaves: Discard any wilted or damaged outer leaves from the head of iceberg lettuce.
2. Core the lettuce: Place the head of lettuce core-side down on a cutting board. Using a sharp knife, cut around the core at an angle to remove it. You can also firmly hit the core-side down on the counter and twist the core out.
3. Rinse the lettuce: Rinse the head of lettuce under cold running water, making sure to get inside the core area to remove any dirt or debris.
4. Dry the lettuce: Gently pat the lettuce dry with paper towels. You want to remove as much excess water as possible so the dressing adheres properly.
5. Cut into wedges: Cut the head of lettuce into 4 equal wedges. You can also cut it into 6 wedges if you prefer smaller portions.
6. Chill the wedges: Wrap the lettuce wedges in paper towels and place them in a plastic bag or container. Refrigerate for at least 30 minutes, or up to several hours, to ensure they are nice and cold. This will help them stay crisp.

Assembling the Iceberg Wedge Salad:

Now for the fun part! Assembling the salad is quick and easy. Just make sure you have all your ingredients prepped and ready to go.

1. Place the wedges on plates: Arrange the chilled iceberg lettuce wedges on individual serving plates.
2. Drizzle with dressing: Generously drizzle each wedge with the prepared blue cheese dressing. Don’t be shy!
3. Top with bacon: Sprinkle the crumbled bacon evenly over the dressed lettuce wedges.
4. Add the tomatoes: Scatter the halved cherry tomatoes over the bacon.
5. Add the red onion: Sprinkle the thinly sliced red onion over the tomatoes.
6. Garnish with chives: Garnish with the chopped fresh chives.
7. Add blue cheese crumbles: Sprinkle additional blue cheese crumbles on top for extra flavor.
8. Serve immediately: Serve the iceberg wedge salad immediately. The longer it sits, the more the lettuce will wilt.

Tips and Variations:

• For a lighter dressing: Use Greek yogurt instead of sour cream.
• Add some heat: Add a pinch of cayenne pepper to the blue cheese dressing for a little kick.
• Try different cheeses: If you’re not a fan of blue cheese, try using crumbled feta or gorgonzola instead.
• Add other toppings: Consider adding other toppings such as hard-boiled eggs, avocado, or croutons.
• Make it a meal: Add grilled chicken or steak to make it a complete meal.
• Vegan Option: Use vegan mayonnaise, sour cream, and blue cheese alternatives. Substitute the bacon with crispy fried mushrooms or tempeh bacon.

Enjoy your delicious and refreshing Iceberg Wedge Salad! It’s a classic for a reason!

Conclusion:

So, there you have it! This isn’t just any salad; it’s a classic Iceberg Wedge Salad experience, reimagined for your modern palate. I truly believe this recipe is a must-try because it’s the perfect balance of simplicity and indulgence. It requires minimal effort, yet delivers maximum flavor and satisfaction. Think about it: crisp, refreshing iceberg lettuce, creamy, tangy dressing, and the salty, savory crunch of bacon – what’s not to love? It’s a guaranteed crowd-pleaser, whether you’re serving it as a starter for a fancy dinner party or enjoying it as a light lunch on a warm day.

But the best part? It’s incredibly versatile! Feel free to experiment with different toppings and dressings to create your own signature wedge. For a spicier kick, try adding some crumbled blue cheese and a drizzle of hot sauce. If you’re looking for a vegetarian option, simply omit the bacon and add some toasted pecans or walnuts for a similar crunch. You could even swap out the classic blue cheese dressing for a creamy ranch or a vibrant green goddess dressing. The possibilities are endless!

Serving Suggestions and Variations:

* As a Starter: Serve smaller wedges as an elegant appetizer before a main course.
* As a Side Dish: Pair it with grilled steak, chicken, or fish for a complete and satisfying meal.
* Lunchtime Treat: Enjoy a wedge salad as a light and refreshing lunch, especially during the warmer months.
* Blue Cheese Alternative: If you’re not a fan of blue cheese, try a creamy gorgonzola or a sharp cheddar instead.
* Bacon Substitute: For a healthier option, use turkey bacon or crumbled tempeh bacon.
* Add Some Veggies: Enhance the salad with diced tomatoes, cucumbers, or red onions.
* Spice it Up: A sprinkle of red pepper flakes or a drizzle of hot sauce can add a delightful kick.
* Herb Infusion: Fresh herbs like chives, parsley, or dill can elevate the flavor profile.

I’m so excited for you to try this recipe and discover just how easy and delicious it is to create a truly memorable Iceberg Wedge Salad. It’s one of those dishes that’s always a hit, and I know you’ll love it as much as I do.

Now, it’s your turn! I encourage you to head into the kitchen, gather your ingredients, and give this recipe a try. Don’t be afraid to get creative and put your own spin on it. And most importantly, don’t forget to share your experience with me! I’d love to hear what you think, what variations you tried, and how much your family and friends enjoyed it. You can leave a comment below, tag me on social media, or even send me a picture of your beautiful wedge salad creation. I can’t wait to see what you come up with! Happy salad-making!