Wedge Salad

Description

The wedge salad is an iconic steakhouse dish that traces its origins back to the early 20th century. The exact origins of this salad are contested, with some crediting its invention to Delmonico’s Steakhouse in the 1930s, while others note that this type of salad had been popular in steakhouses for at least a decade prior. Irregardless, by the 1950s, the wedge salad was a staple in nearly every steakhouse in America, and continues to be to this day.

Ingredients

(Makes 4 salads)

• 1 head iceberg lettuce, cut into quarter wedges

• 4 strips cooked bacon, cut into small bits

• 2 tbsp chopped chives (6 g)

• 2 tbsp red onion, diced fine (25 g)

• 16-20 cherry tomatoes, halved

• Crumbled blue cheese

Dressing

• 2 oz blue cheese (56 g)

• ¼ cup sour cream (60 g)

• ¼ cup mayonnaise (60 g)

• ¼ cup buttermilk (60 g)

• 1 tbsp white wine vinegar (15 ml)

Preparation

To make the dressing, whisk all ingredients together in a bowl and set aside.

To assemble, lay a wedge of lettuce cut-sides-up on a plate. Spoon a generous amount of dressing across the lettuce, then garnish with the tomatoes, becon bits, red onion, chives and blue cheese crumbles.

Notes

• Feel free to use pickled red onions instead of raw - this reduces the strength of the onion flavor and adds a nice amount of acidity to the salad.

• Feel free to use diced whole tomatoes instead of cherry tomatoes.

• You can substitute the sour cream in the dressing for yogurt.