Forget grain bowls, coconut-oil based dressings and…please…no more kale. Lately, I’ve been pining away for a good old Wedge.
No one knows who invented that magical combination of iceberg lettuce, tomatoes, croutons, bacon and blue cheese dressing but it had its heyday in the 1950s and 1960s. Maybe that’s why I’m so nostalgic for it. It’s popping up on trendy restaurant menus again but in an attempt to modernize it chefs are just really screwing it up. I’ve seen a Wedge with blue cheese vinaigrette (no), nuts (no!) and a balsamic vinegar glaze (NO!)
The lettuce must be iceberg. Accept no substitutions. In fact I prefer iceberg in any salad other than an authentic Caesar, in which case romaine is required. And please ditch the bottled dressing (loaded with sugar and preservatives) and bag of mouth-tearing commercial croutons and make both of them yourself.
For the croutons, just cut any bread you have into cubes, brush it with olive oil or melted butter, sprinkle some salt and dried oregano over the cubes and bake them at 350 degrees for about 10 minutes or until they’re crispy on the outside and just slightly tender on the inside.
The recipe for the dressing follows. It literally takes 5 minutes or less to make and you’ll thank me. If you have left over dressing, use it as a dip for Buffalo chicken wings. Actually, it would be worth making the dressing just for that purpose alone.
Is a Wedge healthy? No, it is not. But will it improve your sense of well being and happiness? I guarantee it will.
Blue Cheese Dressing
1 cup mayonnaise
½ cup sour cream
¼ cup blue cheese crumbles (or more to taste)
1 tablespoon lemon juice
Salt and pepper to taste
Milk for thinning dressing
Combine the mayonnaise, sour cream, blue cheese crumbles, lemon juice, and salt and pepper. Add a little milk if the dressing is too thick.
Chill for at least 30 minutes before serving.
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