0 from 48 votes
Wedge Salad
Looking for a healthy yet scrumptious salad-- this wedge salad is a perfect choice! The creamy Blue Cheese Dressing and simplicity of a wedge salad just made of Iceberg lettuce wedges and some croutons on top is another salad experience! Video included!
Prep Time
10 mins
Servings: 6 wedges
Calories: 136 kcal
Course:
Side Dish , Main Course , Salad
Cuisine:
American
Ingredients
- 1 iceberg lettuce
- 1 cup blue cheese dressing
- 1 1/2 cups croutons homemade or storebought
- 1/8 teaspoon each of salt and pepper
- 1/4 cup of blue cheese crumbles optional
- 1/4 teaspoon chili flakes optional
- 3 tablespoons walnuts chopped (optional)
Notes
- Always use a serrated knife to cut the head of iceberg lettuce to give it a clean look. A serrated knife is also known as a bread knife and has a scalloped saw-like edge, perfect for cutting through the hard exterior of the iceberg lettuce.
- Cut through the iceberg lettuce halves diagonally from the outer end towards the center for the perfect wedge look. However, cutting the halves into half again does the job too.
- Once you cut the iceberg lettuce into wedges, make sure to run it under water to clean between all the layers of the leaves. You can do this step a bit earlier to let the excess water dry out from the leaves.
- Remove the outer leaves of the iceberg lettuce as they are usually wilted and quite dirty.
- Always use a fresh and cold iceberg lettuce to make your wedge salad crispy.
- Do not overload the wedges with toppings as they will keep falling off and make it difficult to eat. Keeping them minimal is the key. You can limit them to 3 toppings per wedge.
- Dice the toppings really small so that they stay attached to the wedge of iceberg lettuce.
- Follow my classic wedge salad recipe and valuable tips, and you’ll have a delicious wedge salad ready to be paired up with steak, grilled corn, fried potatoes, or lamb chops!
- Always use a serrated knife to cut the head of iceberg lettuce to give it a clean look. A serrated knife is also known as a bread knife and has a scalloped saw-like edge, perfect for cutting through the hard exterior of the iceberg lettuce.
- Cut through the iceberg lettuce halves diagonally from the outer end towards the center for the perfect wedge look. However, cutting the halves into half again does the job too.
- Once you cut the iceberg lettuce into wedges, make sure to run it under water to clean between all the layers of the leaves. You can do this step a bit earlier to let the excess water dry out from the leaves.
- Remove the outer leaves of the iceberg lettuce as they are usually wilted and quite dirty.
- Always use a fresh and cold iceberg lettuce to make your wedge salad crispy.
- Do not overload the wedges with toppings as they will keep falling off and make it difficult to eat. Keeping them minimal is the key. You can limit them to 3 toppings per wedge.
- Dice the toppings really small so that they stay attached to the wedge of iceberg lettuce.
- Follow my classic wedge salad recipe and valuable tips, and you’ll have a delicious wedge salad ready to be paired up with steak, grilled corn, fried potatoes, or lamb chops!
- This famous salad is always made using iceberg lettuce. Usually one head is needed to make at least 6 wedges.
- It's believed to come from Egypt where salad was first cultivated.
- While I can't speak for salads served at restaurants, I can say that when you make your salads at home, you're always in control of how clean it is.