The wedge salad (which literally means "wedge salad") is a typically American side dish that can be substantial or light. To make the classic version, cut a wedge or quarter of iceberg lettuce and place it on a plate, then garnish with diced tomatoes, crumbled bacon and blue cheese sauce. For a more substantial variation, serve the iceberg lettuce wedge with ranch sauce, cheddar, and bacon. If you prefer a healthy and light version, make a nutrient-rich wedge salad inspired by Greek cuisine, garnished with lemon tahini sauce.
Ingrediants
Classic Wedge Salad
- 2 small tomatoes cut into cubes
- Kosher salt and ground pepper
- 1 small red onion, chopped
- White wine vinegar (to soak the onion)
- 115 g of bacon cut into pieces of about 12 mm
- 45 g of fresh breadcrumbs
- 60 g of blue cheese with a delicate flavor
- 115 g of mayonnaise
- 115 g of sour cream
- 120 ml of buttermilk
- 1 tablespoon of fresh lemon juice
- 1 head of iceberg lettuce
- Chopped chives (for garnish)
Doses for 4 servings
Wedge Salad Cheddar and Bacon
- 4 slices (100 g) of thick bacon
- 250 g of mayonnaise
- 120 ml of buttermilk
- 115 g of sour cream
- 1 pressed garlic clove
- ½ teaspoon of distilled white vinegar
- ½ teaspoon of Worcestershire sauce
- A pinch of salt
- ½ teaspoon of freshly ground black pepper
- A pinch of cayenne pepper
- 1 head of iceberg lettuce
- 50g strong-flavored cheddar or grated cheddar-jack cheese
Doses for 4 servings
Healthy Greek Wedge Salad
- 2 heads of romaine lettuce
- 250 g of cherry tomatoes cut in half or in 4 parts
- 100 g of chopped seedless cucumber
- 150 g chopped celery (about 2 stalks)
- 35 g Kalamata olives, pitted and halved
- 1 shallot, thinly sliced
- 1 tablespoon of lemon juice
- A pinch of salt
- 60 ml of extra virgin olive oil
- 2-3 tablespoons of lemon juice
- 2 tablespoons of tahini
- 2-3 cloves of garlic, pressed or minced
- ½ teaspoon of salt
- Freshly ground black pepper to taste
- 40 g crumbled feta cheese (for garnish)
- 5 g mint or finely chopped fresh basil (for garnish)
Doses for 4 servings
Steps
Method 1 of 3: Make the Classic Wedge Salad
Step 1. Prepare the tomatoes
Wash and dice two small tomatoes. Place them in a fine mesh colander and sprinkle with kosher salt. Stir them to coat them with salt, then let them sit and dry while you prepare the rest of the salad.
The salt will wipe away the excess water, which will prevent the salad from being soggy
Step 2. Peel a small red onion and chop finely
Put it in a small bowl and pour in enough white wine vinegar to coat it. Let it marinate while you prepare the rest of the salad.
Step 3. Fry the bacon
Cut the bacon into pieces of about 12 mm. You will need roughly 115 grams. Place the bacon in a pan and fry it for about five minutes over medium-high heat, stirring constantly. It should become crunchy. Stack some paper towels and move them over them to absorb the excess oil.
When done, leave the fat in the pan
Step 4. Toast the breadcrumbs
Pour 45 grams of breadcrumbs into the same pan you cooked the bacon in. Let it cook over medium heat, stirring it with the fat for three or four minutes. Place it on a paper towel lined plate. Sprinkle with salt and pepper.
When roasted, the breadcrumbs will become golden and crunchy
Step 5. Make the blue cheese sauce
In a bowl, put 60 grams of mild-flavored blue cheese and lightly grind it to a pulp with a whisk or potato masher. Add the other ingredients by beating them with a whisk until the sauce is almost entirely smooth (some pieces of blue cheese may remain). You will need:
- 115 grams of mayonnaise;
- 115 grams of sour cream;
- 120 milliliters of buttermilk;
- A spoonful of fresh lemon juice;
- Freshly ground pepper to taste
Step 6. Prepare the iceberg lettuce
Wash a head of lettuce and dry it well. Peel it and discard the outer leaves. Using a large knife, cut it in half carefully. Then, cut the two pieces in half until you get four wedges. Serve them.
Step 7. Combine the ingredients
Pour blue cheese sauce over each wedge. Sprinkle some tomato cubes. Drain the chopped onion and distribute it among the various wedges. Garnish with bacon and toasted breadcrumbs.
To enrich the garnish, chop some chives or a scallion and sprinkle it on each salad
Method 2 of 3: Prepare the Wedge Salad Cheddar and Bacon
Step 1. Fry the bacon
Place four slices (100 grams) of thick bacon in a medium skillet. Adjust the flame to medium-high temperature. Fry the bacon until slightly crispy. Cooking can last between five and 10 minutes depending on the thickness of the bacon. Place it on paper towels to remove excess fat while you prepare the rest of the salad.
Try turning it from time to time to make sure it cooks evenly on both sides
Step 2. Make the ranch sauce
In a bowl, pour 250 grams of mayonnaise, 120 milliliters of buttermilk and 115 grams of sour cream. Beat the mixture with the other ingredients until you get a completely smooth sauce. You will need:
- A clove of minced garlic;
- Half a teaspoon of distilled white vinegar;
- Half a teaspoon of Worcestershire sauce
- A pinch of salt;
- Half a teaspoon of freshly ground black pepper;
- A pinch of cayenne pepper.
Step 3. Prepare the lettuce
Wash an iceberg lettuce head and dry it well. Cut it in half carefully using a large knife. Cut the two pieces in half to get four wedges. Plate up.
Step 4. Combine the ingredients
Pour a few spoonfuls of ranch sauce over each wedge of lettuce - it should run down the sides. Cut the bacon into bite-sized pieces and sprinkle each wedge. Spread 50 grams of strong-flavored cheddar or cheddar-jack over salads and serve immediately.
If you're short on time, you might want to use packaged ranch sauce
Method 3 of 3: Make the Greek Wedge Salad
Step 1. Prepare the romaine lettuce
Wash two heads of romaine lettuce and dry them well. Using a large knife, carefully cut each head of lettuce in half and serve. Set it aside while you prepare the rest of the salad.
If you have large lettuce heads, cut the two pieces again in half to make real wedges
Step 2. Season the vegetables
Cut 250 grams of cherry tomatoes in half or into four parts. Place them in a bowl, then add 100 grams of chopped seedless cucumbers and 150 grams of chopped celery (made from about two stalks). Stir in a thinly sliced shallot and 35 grams of pitted and halved Kalamata olives. Add a tablespoon of lemon juice and a pinch of salt, then mix well. Set aside.
Step 3. Make the lemon tahini
In a small bowl, whisk 60 milliliters of extra virgin olive oil, two or three tablespoons of lemon juice, two tablespoons of tahini and two or three cloves of pressed or minced garlic. Beat until smooth and homogeneous.
Taste the sauce, then add half a teaspoon of salt (or more) and pepper to taste
Step 4. Combine the ingredients
Pour a few generous spoonfuls of the vegetable mixture onto each wedge or half of romaine lettuce. Sprinkle some lemon tahini sauce to coat the lettuce. Garnish with 40 grams of crumbled feta and five grams of finely chopped mint or fresh basil.
