The oldest recipe for wedge salad is from the 1916 American cookbook Salads, Sandwiches and Chafing Dish Recipes by Marion H. Neil. Iceberg lettuce was referred to as “crisphead” lettuce until the 1930s, and this type of salad was sometimes called a “hearts of lettuce” salad. The popularity of the wedge salad on American restaurant menus peaked in the 1950s and 1960s, and today they are commonly found in steakhouses. The wedge features fewer ingredients than most salads, allowing each items unique and rich flavors to shine through.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
Total Time
10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 head iceberg lettuce, outer leaves removed, quartered, and chilled
- ¼ cup blue cheese dressing
- ¼ cup chopped tomato
- ¼ cup crumbled blue cheese
- ¼ cup crumbled bacon
- ¼ cup chopped green onions
Directions
- Place wedge of lettuce on a plate and top with blue cheese dressing.
- Add tomatoes, blue cheese, bacon, and chopped green onions on top.
- Serve.
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