Wedge Salad is a typical salad served at classic American steak houses as a starter to your meal. It’s traditionally served with crumbled blue cheese and blue cheese dressing, but blue cheese isn’t one of my kids’ favorite cheeses. I love wedge salad, though, so here’s a version I make for them without any blue cheese in it. If you find you’re really missing the blue cheese flavor, go ahead and sprinkle some crumbled blue cheese on your salad. It’s all good!
WEDGE SALAD
(Makes 4 servings)
- 1 small head iceberg lettuce
- 6 slices of bacon, cut into 1/2-inch pieces
- 2 slices sturdy white bread, crusts removed
- 3 Tbsp. butter or margarine
- garlic salt, to taste (optional)
- 1 small tomato, chopped
- 1/4 small red onion, very thinly sliced
- chives, minced (for garnish)
- Cut the lettuce into 4 wedges and place them in the refrigerator to keep cold until ready to use.
- Fry the bacon until crisp, then transfer to paper towels to drain.
- Dice the white bread into small cubes, a little less than a half-inch big.
- Melt butter or margarine in a skillet and fry bread cubes, stirring often, until golden and crispy.
- Season bread cubes with garlic salt to taste, if desired.
- Assemble the salad by placing one wedge of lettuce on each of 4 salad plates.
- Pour some dressing over each wedge.
- Top with a little tomato, onion, bacon, and croutons.
- Garnish with minced chives, if desired.
BACON BUTTERMILK DRESSING
- 1/2 cup buttermilk
- 1/3 cup mayonnaise
- 1 Tbsp. lemon juice
- 2 tsp. Dijon mustard
- 1/2 tsp. garlic powder
- 1/2 tsp. ground black pepper
- 4 slices bacon, cooked crisp and crumbled
- Place all ingredients into bowl of a food processor and process until combined.
- Chill until ready to serve.
NOTE: Dressing can be made up to 2 days in advance and kept chilled in the fridge.
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