No matter how you cut it, it is still a wedge salad!
Even though iceberg lettuce has almost no nutritional value, I think most people really like the wedge salad.
There are so many different types of lettuce in the markets now — butter, romaine, chicory, purple, curly leaf, arugula (one of my favorites), red-tip leaf lettuce, radicchio, spinach, Swiss chard, curly endive and the lowly iceberg head lettuce. Seems like iceberg lettuce always gets a bum rap when it comes to nutritional value and even taste. It is good on tacos and ????? Can’t think of anything else that I really want iceberg lettuce on. BUT, when it comes to a wedge salad and you want a nice crisp piece of lettuce to put your bacon, tomato, cabbage and cheese on, then you definitely want iceberg.
A couple of years ago we were in NYC and had dinner at DBDG Kitchen and Bar. I remember having a duck dish and also individual baked Alaskas. And with all that over the top food we had that weekend, I remember their wedge salad and I have made mine this way ever since. Instead of doing the typical wedge, cutting a head of lettuce into 4 wedges, they cut their lettuce across the head so you have a nice 1″ thick round slice (not a wedge). I like it this way because you are not chasing the salad all over your plate and all the topping don’t slide down the side of the wedge.
So for my version of DBGB’s Wedge Salad I’m adding some finely sliced red cabbage along with the “slice” of iceberg lettuce, some tomato, bacon, a little finely sliced green onion, crumbled blue cheese and a blue cheese ranch dressing. If you want a crisp slice of lettuce, wash in cold water, drain, and then wrap in paper towels and refrigerate until you are ready for your salad.
This is such a simple salad and I think after making a wedge, whether it is your first time, or if you have made it before, the lowly head of lettuce deserves a nod and a thumbs up.
Wedge Salad On A Different Angle
1 firm head of iceberg lettuce
2 tomatoes, chopped fine
1/2- 1 lb. bacon, fried and crumbled
about 1/2 c. finely shredded red cabbage, the thinner the better
4 green onions, very thinly sliced
1 c. blue cheese, crumbled
Buttermilk Ranch Dressing, homemade or purchased (I added blue cheese to my recipe)
To assemble your Wedge Salad “Slice”, take your chilled slice of iceberg lettuce and put on your salad plate. Top with a little finely shredded red cabbage, chopped tomato, bacon, green onions, and sprinkle with blue cheese crumbles. Drizzle with some of the Buttermilk Ranch dressing.
Buttermilk Ranch Dressing with Blue Cheese
1 1/2 Tbsp. Hidden Valley Ranch dressing mix
1/2 c. buttermilk
1/2 c. mayonnaise
1/4 c. crumbled blue cheese
juice from 1/2 lime
Mix all together until smooth except for a few chunks of blue cheese. Refrigerate until ready to serve.