A salad needs only a few ingredients and a fantastic dressing to make it a delicious! This Iceberg Wedge Salad with Bacon combines crunchy lettuce, salty blue cheese and bacon plus fresh herbs like chives and dill.
Wedge Salad History
The history of the Wedge Salad has been found to date back to 1916 in a book called “Salads, Sandwiches & Chafing Dish Recipes” by Marion Harris Neil. Iceberg lettuce was a very popular item in those days, most likely super cheap and a good canvas for adding flavours.
With fewer ingredients to cook with in those days Marion’s recipe is simply Roquefort cheese and hard boiled eggs with a light dressing. In the decades to follow the wedge salad became a delightful and popular starter course to order when dining out.
The traditional classic wedge salad of the 1970s could be found in many steakhouses and would always be laden with blue cheese dressing, crispy bacon, and hard boiled egg all on top of an iceberg lettuce wedge.
Iceberg Wedge Salad with Bacon
In the last ten years the wedge salad has begun to make a comeback popping up on menus all over the country. Many recipes stick true to the traditional wedge salad ingredients, however at Bakersbeans we see no point in following tradition and as always love to put our own spin on recipes.
How to Construct A Wedge Salad
A wedge salad, like any bright green salad can be dressed up or dressed down however you choose. Adding beans, nuts, chopped vegetables or fruit, different cheese, salad dressings, even protein changes the game and gives you a new fresh salad every time you make it.
I’ve been playing with my food aka wedge salads for the past month. We decided this week will be wedge salad week in our house. One head of iceberg lettuce can make four meal sized wedge salads, therefore stay tuned for three more wedge salads this week!
- Leave the core intact. Slice a thin piece off the bottom and eat around it. This ensures the wedge holds together.
- This recipe makes enough for four wedge salads or one individual serving.
- Sprinkle a little water on your leftover lettuce head and use plastic wrap pressed against the cut side of the lettuce head and wrapped around it to stop it from turning brown.
- This is a knife and fork kind of salad. You could also rough chop it on your plate, give it a toss and you now have a tossed salad.
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If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans
- 1 head iceberg lettuce cut into four wedges
- 1 tbsp blue cheese crumbles
- 3 pieces bacon cooked and chopped
- 1 tsp fresh chives
- 1 tsp fresh dill
- 1 tbsp pistachios
- White Balsamic Dressing
- white balsamic vinegar
- extra virgin olive oil
- Dijon mustard
- salt and pepper
- Add a piece of wedge to a plate.
- Sprinkle on blue cheese through pistachios.
- In a small bowl or measuring cup whisk together 2 tbsp white balsamic vinegar, 6 tbsp extra virgin olive oil, 1 tbsp Dijon mustard, 1/2 tsp kosher salt, fresh ground black pepper and 1 small chopped fine shallot.
- Pour dressing over salad and serve.