Cold, crisp, and classic, the old-school Wedge Salad never goes out of style.
Iceberg lettuce sometimes gets a bad rap because it’s mostly water and doesn’t contain as many nutrients as its leafy green cousins. But you know what? I love iceberg lettuce! I think of it as the OG salad lettuce because basically it was the only kind of lettuce my mother used when I was growing up. For me, there is no match for its perfect crunchiness. Also, it is always available and very affordable. But the main reason I love it so much is because without it we would not have the truly spectacular wedge salad!
Chopped iceberg lettuce was a really popular choice for salads in the early 20th century in America, and over the years, it evolved into the classic that is the wedge salad today. Foodie historians believe the first recipe appeared in 1916 in Marion Harris Neil’s cookbook Salads, Sandwiches, and Chafing Dish Recipes, and the ingredients were lettuce hearts and a thick dressing made with mustard, olive oil, vinegar, eggs and blue cheese. By the 1920s, restaurants all over the country were serving this salad. Blue cheese crumbles and bacon appeared in the 1950s, and by the 1970s, steakhouses were featuring the classic wedge salad. And they still do: I ought to know, since I order one every single time we go out for steak (no exaggeration!).
Great Things About Iceberg Lettuce
Let’s start with how it got its name. Apparently, because it traveled from California in ice-packed rail cars, it became known as iceberg lettuce. It also became the go-to lettuce in the early 20th century because it could withstand traveling long distances in these cold cars and always arrived crisp and fresh tasting. And that, my friends, is one of the great beauties of iceberg lettuce: it is the crispiest, crunchiest lettuce around!
While iceberg may not pack in all the nutrients of, say, spinach or kale, it’s not without health benefits. First, an entire head of iceberg has about 100 calories. That’s it! And, of course, it has no fat or cholesterol, but it does contain vitamin A, vitamin C, vitamin K, folate, iron, and manganese, and all of these vitamins and minerals are essential to our health. But I think one of the greatest benefits of iceberg lettuce is its snappy texture and its lovely, mild taste, which lets all the fabulous ingredients in this salad shine through!
FAQs & Tips
How To Make Ahead And Store
A whole, uncut head of iceberg lettuce can last in the refrigerator, wrapped tightly in plastic, for up to 10 days. If you’ve already prepared all the ingredients (cut the wedges, cooked the bacon, chopped the tomatoes), store each separately in airtight containers without any dressing. Both the lettuce and the bacon will last up to 5 days in the fridge. As for the tomatoes, after a day or two, they’ll most likely get mushy.
Can You Use Other Lettuces In This Salad?
Well, it is iceberg that makes it the wedge. But, that said, romaine works really well with all the ingredients and brings the crunch, as well.
Any Add-Ons That Are Good On A Wedge Salad?
Yes, lots! Diced avocado, rings of red onion, croutons, or chopped nuts (pistachios are really good on top of a wedge salad). You can also add whatever other veggies you like in a salad, like cucumber or bell peppers. Be creative!
Serving Suggestions
Like most salads, the wedge goes really well with nearly any meal and is, of course, great all on its own. Well, maybe not all on its own: it needs a bread friend, I think, and I usually choose Blue Cheese And Onion Flatbread!
A great way to enjoy the salad is as the first course of a recreation of your favorite steakhouse meal. Here’s mine: either a Rib Eye Steak or Filet Mignon, Twice-Baked Potatoes, some Grilled Asparagus, and buttery pull-apart Garlic Rolls.
Having a luncheon? Do a salad buffet with a platter of the wedge salad, a platter with scoops of Tuna Salad, a bowl of this bright Lemon Pasta Salad, and one filled with delicious Roasted Chicken Salad. Or what about a lovely and light supper pairing of Carrot And Ginger Soup with a wedge salad and these Ham And Cheese Pinwheels? All those flavors go so well together!
Wedge Salad
Ingredients
- 1 head iceberg lettuce
- 1 cup blue cheese dressing
- 4 slices bacon cooked and crumbled
- 1 cup cherry tomatoes diced
- 1/4 cup blue cheese crumbles
- 1 tablespoon chives chopped
Instructions
- Begin by carefully removing the outer leaves of the iceberg lettuce. Cut the head into 4 equal wedges and trim the stem from each wedge.
- Place each lettuce wedge on a plate. Drizzle generously with blue cheese dressing.
- Sprinkle the crumbled bacon, diced cherry tomatoes, and blue cheese crumbles evenly over each wedge.
- Garnish with chopped chives for a fresh, herby touch.
- Serve immediately, ensuring the salad is cold for the best refreshing taste.
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