A Wedge Salad is cool, crispy and the perfect antidote to hot, sticky weather. It’s like a BLT knife-and-fork salad.
Smack in the middle of this sticky-hot month, all I want for dinner is something cool and crispy.
Nothing hot and bubbling from the oven. In fact, don’t ask me to turn on the oven at all.
I want a Wedge Salad, which I call a “knife and fork salad” because it arrives on a plate as an entire quarter of a head of iceberg lettuce. There is no way to eat it gracefully without employing both implements. I also think of it as a vision of ease and chunky loveliness.
To see this on a plate is to know instinctively how to make it — no recipe necessary, although I will give you one, for those who like the comfort of following directions.
I was treated to this perfect Wedge Salad at my mother’s new assisted living place, called Atria del Rey, in Rancho Cucamonga, Calif. Rather than a cafeteria style of eating, their dining room resembles a restaurant, with inventive daily specials and perennial favorites like this Wedge. Luckily, my favorite waiter there, Ryan, recommended this salad. He knows his stuff!
Then, since I had eaten virtuously (salad for dinner, after all!), he brought out the desserts. To see what tempted me and ultimately was my downfall that meal, you’ll have to look below the Wedge recipe.
How to make a Wedge Salad
Gather your ingredients, and prep any that need advance cutting or cooking.
1. Cut the cherry or grape tomatoes in half
2. Chop or tear the cooked bacon (2 pieces per person)
3. Crumble the blue cheese
4. Make a quick, simple vinaigrette if you don’t have some already: 6 tablespoons olive oil, 2 tablespoons white wine winegar, red wine vinegar or sherry vinegar, a pinch of salt and a few turns of the pepper grinder, and 1/4 to 1/2 teaspoon Dijon mustard. Whisk or shake vigorously in a lidded glass jar, and pour into a little pitcher to bring to the table.
How to make a Chopped Wedge Salad
If I don’t want to fuss with a knife and fork, I might make a Chopped Wedge Salad. To make that:
1. Chop the iceberg lettuce into fork-size chunks and put it into a large salad bowl. Dress very lightly with vinaigrette (see above for a simple recipe).
2. Chop cherry tomatoes in half or quarters, depending on their size.
3. Chop cooked chicken (if using). This makes it a more substantial, filling salad for a lunch of dinner. I’m going without the bacon and subbing in chicken.
4. Spoon dressed lettuce into 4 wide, shallow bowls, top with chopped tomato, crumbled blue cheese, chopped chicken, and decorate with edible flowers if you have any! These are Nasturtiums!
A Wedge Salad is cool, crispy and the perfect antidote to hot, sticky weather. It's like a BLT knife-and-fork salad.
Ingredients
- 1 large head iceberg lettuce
- Cherry or grape tomatoes (8-10 per person), cut in half if large
- 8 slices bacon, cooked crispy and chopped or broken into pieces (2 slices per person)
- 8 ounces blue cheese (2 ounces per person)
- Vinaigrette dressing (optional)
Directions
- Wash iceberg lettuce by coring it, running water into the hollow core and turning it over to drain in your dish rack.
- Cut head of clean lettuce into quarters, keeping wedges intact. Place 1 wedge on each plate. Strew tomatoes, bacon and blue cheese on each plate prettily.
- Serve dressing separately, allowing each person to dress their wedge as they like, or not. I found that with all these flavors, sometimes I didn’t want any additional dressing, but this is a personal matter.
- Serves 4.
Notes
Recipe inspiration: Atria del Rey Assisted Living in Rancho Cucamonga.
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OK, and what’s for dessert at Atria del Rey?
[3]Profiterole! Carrot Cake! (I had a bite of both, of course!)
Want more Shockingly Delicious salads?
Avocado, Cherry Tomato, Pine Nut, Lime Vinaigrette Salad [4]
Steak Salad Bowl [5]
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