Saturday, August 20, 2022

ChezCindy: Classic Iceberg Wedge Salad


Iceberg lettuce may have fallen out of favor with so many lettuces taking top marketing for nutritional value and taste.  But none of the kale, spinach or arugula mixes can stand in for the classic wedge salad.  Only iceberg can take center stage for this steakhouse favorite.  

This salad is simple and quick to put together, great to serve on a hot summer day.  The lettuce is crisp, juicy and deliciously chilled, served with just a few ingredients.  Key to success is a creamy dressing drizzled in abundance.  Optional additions are cherry tomatoes, bacon, and chopped fresh herbs.  Most are served with blue cheese, but feta could stand in as a substitute if blue cheese is not preferred or skip the cheese altogether.  

As far as nutrition goes, iceberg lettuce can hang in with the other lettuces.  It is loaded with vitamins K and A and has high water content to keep us hydrated on these hot summer days.  Dig in and enjoy!

Classic Iceberg Wedge Salad
1 head of iceberg lettuce
1 cup cherry tomatoes, each sliced in half
2 tablespoons chopped fresh chives
4 tablespoons crumbled blue cheese
flakey sea salt for serving

Creamy Salad Dressing 
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon kosher salt
pinch of fresh ground pepper
2 tablespoons apple cider vinegar
6 tablespoons olive oil
2 tablespoons mayonnaise
2 tablespoons plain full fat yogurt

In a small bowl, add the Dijon mustard, honey, salt and pepper; whisk to combine.  Add the vinegar; whisk to combine.  Slowly drizzle in the oil, whisking vigorously while doing so.  Whisk in the mayonnaise and yogurt. 

Putting it all together:  Make the dressing, then keep chilled until ready to serve the salad.  

Using a large knife, cut the head of iceberg lettuce into 4 equal wedges, cutting through the core.  Place each wedge onto a large dinner plate.  Drizzle 2-3 tablespoons of dressing over each wedge.  Scatter a generous portion of halved cherry tomatoes, a sprinkling of chopped chives, 1 tablespoon of blue cheese, and a shower of flaked sea salt over each wedge.  Serve chilled within 30 minutes of dressing the salad.  

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