Kate's Cuisine

Jun 13 2014

Classic Wedge Salad

Classic Wedge Salad

There was a time that my best friend and I used to call salad with mainly lettuce in it “a poor man’s starter.” Little did we know that they were selling it in steakhouses for big money. This particular salad is a great way to class up iceberg lettuce, which has gotten such a bad reputation over the past few years – and also bring back those who (like me) have turned away from this leafy green. Typically the whole head is cut up into four big wedges but, I don’t know. I think it looks prettier when you wedge the entire head, and then cut those wedges in half. You do what you’d like though.

For the salad:

1 head of iceberg lettuce, cut into four wedges and then each wedge halved $2.49
4 strip of bacon, chopped $1.20
1/2 cup green onions or chives $0.21
Additional blue cheese crumbles $0.75

For the dressing:

1/3 cup sour cream $0.20
1/3 cup buttermilk $0.24
1/4 cup mayonnaise $0.24
1 tablespoon red or white wine vinegar $0.08
1/4 teaspoon Worcestershire sauce $0.03
1/2 cup blue cheese $2.25
1/4 teaspoon freshly ground pepper $0.01
A pinch of salt, if needed $0.01

Total cost $7.71
Cost per serving $1.93

1.) Begin by mixing the salad dressing. Combine the buttermilk, mayonnaise, vinegar, Worcestershire sauce, and pepper thoroughly. Break up the blue cheese and then add it as well, and stir. Taste, and add a pinch of salt or more pepper if needed. Allow to sit in fridge for at least half an hour for flavours to marry.

2.) Meanwhile, assemble the rest of the salad. Place the bacon pieces in a skillet over medium heat and fry until crisp and brown, 8 – 10 minutes. Remove to paper towels to drain.

3.) When salad dressing is ready, place a couple of wedges each onto four plates. Drizzle blue cheese dressing over top, and then sprinkle with bacon bits, green onion or chives, and additional blue cheese if desired.

4.) Serve and enjoy!

2 responses so far

2 Responses to “Classic Wedge Salad”

  1. Lisa LaRoccoon 19 Jun 2014 at 4:32 pm

    The salad dressing sounds so yummy-need to make a double batch to have some later. The blue cheese makes it extra special.
    I agree about cutting the lettuces into 4 wedges and then cutting it again. The reason for that is because it will much easier to rinse. Lettuce shouldn’t be eaten without washing it first.
    Thanks for sharing,
    Lisa

  2. kateon 19 Jun 2014 at 5:57 pm

    Hi Lisa! Thanks so much for visiting, and for taking the time to comment! The dressing is really good – and makes enough to feed four and then some, I find. I couldn’t agree with you more about washing lettuce! Who wants to eat dirt in their salad? Eeew! Hope to see you back soon!

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