Classic Wedge Salad
My take on this time-honored classic. I take a few (small) liberties but mostly I stick to the basics! Enjoy this salad as a meal alone or as a great accompaniment to a steak dinner! Noteworthy point — serve it COLD … for some reason it’s just better!
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. To my beginning point of serving it cold, when possible, if you stick to my guiding principle of ‘mise en place’, then you will prep ahead, refrigerate all parts for at least 30 minutes & then assemble to serve fresh. But, I won’t lie, it’s delicious no matter what!
  2. TO START– Crack the head of LETTUCE on the counter, core side down. Now remove the core. Easy, huh? Peel away the first (flimsy or dirty) outer leaves. Cut the head in half & then half again, leaving you with 4 wedges. Run under cool water & gently shake. I then lay them on a clean towel (or paper towels) to dry while I prepare the remaining parts.
  3. The most time intensive part of this salad is cooking the BACON so if you do that ahead, prep time is minimal – that part is up to you! I like to cook some bacon off weekly anyway & keep some in the refrigerator for “bacon emergencies” you know … Ha! I recommend cooking it IN THE OVEN. No muss, no fuss. 350 for 20-30 (flip once), Drain on paper towel
  4. Cut up TINY TOMATOES (however you like). I like a dice for half & just halved for the rest. You get some pieces that cling to the wedge that way & some that are pretty on the plate. Cut GREEN ONION. I go fairly thin & don’t use the top quarter or the whitest parts for this.
  5. For the AVOCADO & the PECANS (remember, they are my add-ons, so omit if you want) Cut the avocado & pit. Rest the avocado in you palm & with a small pairing knife cut slices. Now scoop out (use spoon or you fingers) along the skin & fan slices onto plate. For the PECANS, I like small pieces for a salad. (Note* – I toss mine in honey, melted butter & sea salt at 350 for 15 minutes & keep in a jar in the cupboard as I use them on a lot of different things)
  6. ASSEMBLE –> Place wedge of lettuce on the plate or a bowl that fits. Place avocado (if using) next to it. Now sprinkle tomatoes, bacon crumbs, bleu cheese, green onion & pecans over lettuce in desired amounts. Drizzle with bleu cheese dressing. Sprinkle with Salt & Cracked Pepper. Serve with crackers or bread. (Note: this can be elevated by a small drizzle of aged balsamic in addition to the bleu cheese dressing — it creates a symphony on your palette with all of the different flavors & textures!)
Recipe Notes