"It might not be the healthiest salad in the world but the Wedge is a really enjoyable one, and hopefully the vehicle that will bring iceberg back into fashion."
Iceberg is not the most fashionable of lettuces, and its decline has everything to do with the Mesclun mixes that seem to be everywhere these days. But the delicate mixes of baby greens don't have that wonderful sweetness and crunch that iceberg does, and I don't think that they are nearly as much fun to eat as this Classic Wedge Salad from The Good Stuff Cookbook by Spike Mendelsohn.
At Good Stuff Eatery in Washington, D.C. Spike has a variety of wedge options but I think the Classic Wedge is the best place to start the iceberg comeback. Basically a quartered head of iceberg lettuce, the Classic Wedge is topped with a fantastic Blue Cheese Dressing, chopped red onions, crumbled bacon, and even more blue cheese.
We all know that adding bacon is an easy way to amp up the deliciousness factor, but in this case it's the homemade blue cheese dressing that really makes the salad.
Playing off the buttermilk in the dressing I chose a Wisconsin Buttermilk Blue Cheese and this distinctive cheese really came through. The thick dressing coats the leaves of iceberg, the bacon adds a salty crunch, and the onions a lend bit of bite.
It might not be the healthiest salad in the world but the Wedge is a really enjoyable one, and hopefully the vehicle that will bring iceberg back into fashion.
Win The Good Stuff Cookbook
As always with our Cook the Book feature, we have five (5) copies of The Good Stuff Cookbook to give away this week.
- For the blue cheese dressing:
- 1 cup buttermilk
- 1 cup sour cream
- 4 ounces blue cheese, crumbled
- 6 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- For the salad:
- 1 pound applewood-smoked bacon
- 1 head iceberg lettuce
- 1⁄2 pound mixed greens
- 8 ounces blue cheese, crumbled
- 2 cups thinly sliced red onion
- 1 cup thinly sliced scallions
To make the dressing, add all the ingredients to a blender or food processor and blend to combine. Set aside until ready to use.
To make the salad, heat a skillet over medium heat and cook the bacon until crisp. Line a metal tray with paper towels. Drain the bacon. Cool, crumble, and set aside.
Remove the root end from the lettuce, and cut the head into 4 wedges. Place one wedge each on four individual serving dishes. Scatter the mixed greens around each wedge. Dress each wedge with 2 tablespoons of the dressing. Garnish each with the crumbled bacon, cheese, onion, and scallions.