Because the wedge is all about cool crunch, Sarah Carey, our editorial director of food, says, "I refrigerate the lettuce until just before serving, so I get cold, crisp greens in every bite." She adds that iceberg's subtle sweetness stands up well to creamy blue cheese dressing that further defines the wedge salad. If you like this deconstructed wedge salad recipe, you’ll like this lightened-up cobb salad with buttermilk ranch dressing and this cold potato salad with buttermilk dill dressing.There's a clue in the name! A crisp wedge of iceberg lettuce is the foundation of this classic steakhouse salad. The spiciness of the blackening spice was so great with the cool lettuce and creamy blue cheese dressing! It would also be great with some grilled chicken, buffalo chicken wings, or oven bbq chicken. I served this with blackened tilapia as a delicious low carb dinner. Any longer than two hours and you risk the lettuce and tomatoes getting soggy. But the iceberg lettuce is so hearty and the dressing is so thick that you can make this up to two hours in advance- dressing and all- and keep it stored in your fridge until you are ready to serve (because you want it to be ice cold!). Usually, salads aren’t great if you assemble them in advance. It’s an Ina Garten trick in her version of a wedge salad (which ALSO uses scallions and doesn’t conform to the traditional wedge- we must be kindred spirits). It’s super easy to make a smooth blue cheese dressing- just microwave the crumbles for 10-15 seconds until they begin to melt, then add all the ingredients to your food processor or blender and turn on until everything is smooth and blended together. This recipe is for a chunky blue cheese dressing. And if you want, you can make it up to a week in advance! It’s best if you make this at least a couple of hours in advance and keep it in your fridge to let the flavors marry together. Just mix some blue cheese crumbles, buttermilk, sour cream, garlic powder, salt, pepper, and fresh chopped parsley in a bowl.
#Deconstructed wedge salad free#
If you want a shortcut, feel free to use store bought (I love Marie’s– it’s my go to for blue cheese and ranch!). I opted to make the blue cheese dressing myself, since I had most of the ingredients on hand. So here you are- a deconstructed wedge salad that DOESN’T require a knife and is much more accident proof :-) As someone who is fairly accident-prone and clumsy, I’m always nervous about spilling on myself or inadvertently flinging the wedge onto the floor. You have to get in there with a knife and a fork, and the rounded edge of the lettuce wedge always seems to slide around. Anything with bacon and blue cheese always seems to call to me (like this Sweet Potato Soup with Bacon and Blue Cheese… YUM).īut they are always a bit unwieldy to eat. I love ordering wedge salads when I’m out to eat and get excited seeing them on the menu. This is almost exactly the same, except I used scallions instead of chives (because I had them in my fridge- feel free to use chives if you want!) and I roughly chopped the iceberg lettuce instead of serving it in wedge form. The iceberg lettuce is cut into wedges, then served pointy-side up and covered in blue cheese dressing, bacon, tomatoes, more blue cheese, and chives. A BLT is just not the same without a thick piece of crunchy iceberg lettuce added to it!Ī traditional wedge salad is served, as you would expect, in wedge form. Iceberg lettuce works perfectly with the thick, chunky homemade blue cheese dressing, since it’s sturdy and can hold up to such a hearty dressing.Īnd it goes SO WELL with bacon. It’s cool and crisp and refreshing- I love the audible “crunch” you get when you bite into it. This Deconstructed Wedge Salad has all the same refreshing, classic taste but no knife necessary! Iceberg lettuce is roughly chopped then topped with crunchy bacon, scallions, fresh tomatoes, and homemade blue cheese dressing (plus extra crumbles, because blue cheese is awesome).Īs much as I know dark leafy greens are better for me, I just LOVE iceberg lettuce. I love classic wedge salads, but I really don’t like the fact that you have to eat them with a knife.
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