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The Wedge Salad

THE WEDGE SALAD

this is one of the easiest salads around. but many recipes feature such a lot of garnishes that the recipe becomes long and cumbersome. here just 4 ingredients make a salad everyone will love. i recommend roasting the bacon instead of frying. so much easier! directions are included in this collection.

Time: 45 minutes

Steps:

  • cut a chilled head of lettuce into 4 or 6 wedges , depending on the size of the head
  • put each wedge on it own individual plate
  • drizzle bleu cheese dressing over the wedge
  • decorate the wedge with tomato chunks and bacon pieces and serve
  • keep the wedges on their own plates in the fridge to keep chilled
  • on the table , place a pitcher of dressing
  • in bowls with serving spoons , put the bacon and tomatoes
  • at the proper time , deliver the wedges to your guests and l4et them dress their own wedge', "they'll really enjoy this !", 'another
  • i like to add shredded sharp cheddar cheese , for example
  • other possibilities include sliced black olives , or sliced green onions', "you'll think of other possibilities"]

Number Of Ingredients: 4

Ingredients:

  1. iceberg lettuce
  2. bacon
  3. tomatoes
  4. bleu cheese salad dressing


WEDGE SALAD

Wedge salads are essential steakhouse fare and have been for decades - "iceberg wedges, blue cheese, bacon" was Roger Sterling's order on "Mad Men" when he and Don Draper saved the Madison Square Garden account in Season 3, set in 1963. But there is no reason not to bring them home: Pale green-white triangles of commodity iceberg drizzled in pale white-blue dressing, with crumbles of bacon and bright red pops of cherry tomato, and pricks of green chive strewn across the top. Serve a wedge and a steak, or a wedge and a hamburger, or a wedge and a roast chicken, or just a wedge and a lot of warm bread and cold red wine, and it's a pleasant evening you're having, a retro delight. Wedge is a salad for pleasure.

Recipe From cooking.nytimes.com

Provided by Sam Sifton

Time 20m

Yield Serves 4

Steps:

  • Combine the tomatoes, shallots and vinegar in a small bowl, and shower with salt and black pepper to taste. Set aside.
  • Cook the bacon in a sauté pan until crisp on both sides, then drain on a paper towel. Crumble when cool, and set aside.
  • Make the dressing. Put half the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, lemon juice or Worcestershire, to taste. Then whisk again, and set aside.
  • Assemble the salad. Place one wedge of lettuce on each plate, and gently spoon dressing over it. Sprinkle each wedge with crumbled bacon, the dressed tomato halves, the remaining blue cheese and some minced chives.


Wedge Salad image

Number Of Ingredients: 14

Ingredients:

  • 1 cup cherry tomatoes, approximately 12 to 15, cut in half, about a half pint
  • 1 small shallot, peeled and diced, approximately 2 tablespoons
  • 2 tablespoons red-wine vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 2 thick slices bacon
  • 8 ounces blue cheese, like Roquefort, crumbled
  • 1/4 cup buttermilk
  • 2 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • 1 teaspoon hot sauce
  • 1 teaspoon lemon juice
  • 1 dash Worcestershire sauce, to taste
  • 1 large head iceberg lettuce, the outer leaves removed, cut into 4 wedges
  • 2 tablespoons finely minced chives


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