Not sure why I'm on such a classic-steakhouse-fare kick lately, first with the creamed spinach and now with the wedge salad, but hey it's been a long winter and I'm just craving these substantial dishes. I've got my eye on a Steak Diane recipe too, so stay tuned our tour through steakhouse land may not be over just yet.
For years the wedge salad has been a favorite of mine, even when most others derided iceberg lettuce as nutritionally vacant and just plain boring. Look, I get it, when compared to the dark leafy greens that are readily available these days such as arugula, baby spinach, and kale, iceberg does indeed fall short on the flavor and nutrition scale. For me though, iceberg isn't at all about flavor it's all about cool, crisp texture and a satisfying crunch for my salad. I can't remember the last time I went to a steakhouse without ordering a "wedge", they are just so freakin' good.
Let's face it….there is no one out there eating wedge salads for the flavor of the iceberg lettuce or it's nutritional benefits, they are eating it because the iceberg provides a solid delivery mechanism for shoveling blue cheese and bacon in their mouths.
A noble purpose indeed for the much maligned iceberg lettuce….HUZZAH!
Cheers – Steve
Ingredients
- 1 head of iceberg lettuce, cored and cut into 6 equal wedges
- 6 slices of bacon, cut into lardons and sauteed until crisp, drain on paper towels before using
- 6 handfuls of your favorite croutons
- pickled onions
- blue cheese dressing
- fresh chives for serving
for the pickled onions:
- 1 red onion
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup rice, white wine, or cider vinegar
- thinly sliced jalapeno pepper
- 2 sprigs fresh thyme
for the blue cheese dressing:
- 4 ounces blue cheese, crumbled (I used bleu d'auvergne)
- kosher salt and freshly ground black pepper to taste
- 1/4 sour cream or plain greek yogurt
- 1/4 cup buttermilk
- 1 tablespoon lemon juice or white wine vinegar (plus more to taste)
Instructions
for the pickled onions:
- Place a medium sized pot of water on to boil.
- Thinly slice the onion and jalapeno on a Mandoline Slicer
or Benriner
.
- Dissolve the sugar and salt in the vinegar in a small bowl. Pour into mason jar or whatever type od container you will use to pickle the onion.
- Drop the onion and pepper slices into the boiler water for a count of 10 seconds, scoop out with a slotted spoon and add to the pickle brine. Stir to coat evenly, then pour into the jar. Cover with a lid.
- Use after 30 minutes, or place in the fridge and use within a few weeks for best flavor.
for the blue cheese dressing:
- Smash the cheese with a fork in a medium sized mixing bowl. Add the sour cream, buttermilk, vinegar or lemon juice, salt and pepper and mix well. Taste for seasoning adjusting to suit your tastes.
assembling the salad:
- Not sure you really need instruction here but......place a wedge of lettuce on each salad plate, spoon some dressing over the top of each along with some croutons, bacon pieces, pickled onion, and freshly snipped chive. Hit with a final blast of some freshly ground black pepper and serve.