Wedge salads are so simple to make, yet still seem elegant to serve. Maybe it's because I associate this salad with the old Hollywood restaurant, Musso & Frank Grill, it seems fancy to me. Recently I hosted a book club meeting and set up a "build your own" wedge salad bar-it worked out great and was so easy! This way everyone could top their salads however they wished. I served Homemade Ranch Dressing rather than bleu cheese, because I find not everyone cares for bleu cheese.
Homemade Ranch Dressing
1/4 cup mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
1 teaspoon dried chives
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 dried dill
2 teaspoon fresh squeezed lemon juice
Place all ingredients in a blender and blend until well combined. Store dressing in a pint size jar in the fridge.
Build Your Own Wedge Salad
For wedge salad, cut a whole head of iceberg lettuce in half, then in quarters (can be cut in eighths for a small wedge side salad). Trim off the remaining stem or solid core at the bottom of the wedges. Arrange the wedges on a platter and serve with tongs.
To build the salad, place wedge on a plate with center edge facing up and spoon or pour dressing over it, then sprinkle whatever combination of topping you like!
Suggested toppings for wedge salad:
Hard boiled egg, halved or crumbled
Bleu cheese crumbles
Bacon, chopped or crumbled
Grape tomato, halved
Red onion, chopped
Fresh chives, chopped
Crispy onions
Croutons, Trader Joe's Rosemary Croissant Croutons are our favorite.
Fresh ground pepper
Enjoy!
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