WEDGE: A piece of metal, wood or other material with a thick end and a thin end that is driven between two objects. A doorstop. A type of shoe, in which the same piece of material serves as sole and heel. A popular surfing spot off the Balboa Peninsula in southern California…
OR a delicious, easy, fresh salad that’s been around long enough to surface multiple times and is now becoming popular once again. For good reason, “The Wedge” is back! Its origins date back to the 1920s or earlier, with repeat performances in the forties, fifties, sixties, seventies….well, you get the picture. The Wedge Salad is one of those eternal dishes that probably will never go out of style. Its classic ingredients just work! Sure, kale, chard and spinach are having their turn in the spotlight. Don’t get us wrong…we’re all about those delicious, nutritious leaves. But there’s nothing wrong with a good, old-fashioned wedge of crisp iceberg every now and then! Pair it with some bacon and bleu, and you’ve got something pretty wonderful.
This BLT Wedge Salad is pretty much the classic, although we’ve replaced the traditional creamy Roquefort dressing with a lighter apple cider version. Blast back through the ages to see how versatile this little gem truly is….The new and trendy “casserole” became the dish of the day in the 1950s, French-inspired steak dinners were all the rage in the 60s, the 80s introduced a wave of new, “healthy” salad ideas, and the turn of the century saw farmer’s markets and artisan breads surge to the headlines. Well, guess what? The Wedge lived through all that and more, complementing each new trend or standing all on its own. We think the wedge is truly an icon in the food world. While it might not be the most glamorous dish, it’s here to stay. Hallelujah! Such a delicious timeless classic will never be out of style.
- 1 head iceberg lettuce
- 5-6 Roma tomatoes
- 1-2 avocados
- 1 lb. bacon
- 8-10 oz. bleu cheese
- 3/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 garlic clove
- 1 tsp. Dijon mustard
- 2 tsp. honey
- salt and pepper
- Wash lettuce and drain thoroughly. Cut stem out, and cut into 5-6 wedges.
- Cut tomatoes in wedges.
- Slice avocados.
- Cut bacon into bite-sized pieces and fry until crisp. Drain.
- Crumble bleu cheese into large chunks.
- Mince garlic.
- Combine all ingredients and blend thoroughly. Chill.
- When ready, assemble all ingredients around and on lettuce wedges, and drizzle with dressing.
*Use top-quality bleu cheese, preferably sold in wedges, NOT already crumbled.
*Dressing lasts weeks in refrigerator, and is extremely versatile. Use on any salad, drizzle on fresh or roasted vegetables, or use as a marinade for fish.