The classic wedge salad is making a comeback. The revolution is happening in your kitchen. Not a steakhouse. Believe it.
A hunk of super crisp iceberg lettuce soaked in creamy homemade ranch dressing and topped with crispy bacon, scallions, tomatoes, crumbly blue cheese, and freshly cracked black pepper. It may not be the healthiest salad, but it is damn delicious. It’s also damn handsome, if I do say so myself … (and I do). Serve as a main course with a chunk of crusty bread, or along side a grilled porterhouse. Perfection.
Say goodbye to spending $15 on an “upscale” steakhouse wedge salad. Say hello to this simple, homemade, ultimate, knock-your-socks-off version. Homemade is always better. Viva la revolution!
Ingredients:
- 1 head iceberg lettuce, cleaned, cored, and cut into 4 wedges (or 8 wedges, sometimes I like to serve 2 smaller wedges per serving in lieu of one large wedge)
- Buttermilk Herb Ranch Dressing
- 2 plum tomatoes, cut into pieces
- 2 scallions, chopped
- 8 strips thick cut bacon, cooked and crumbled into bite sized pieces
- 1/2 cup blue cheese, crumbled (splurge on a chunk of firm goat milk blue, locally sourced if possible)
- Freshly cracked black pepper
Directions:
Divide the lettuce between 4 plates. Top each wedge with buttermilk herb ranch dressing, tomatoes, scallions, bacon pieces, blue cheese, and freshly cracked black pepper.
Servings: 4 (Serving size: 1/4 head of iceberg lettuce, 1/4 cup buttermilk herb ranch dressing, 1/2 plum tomato, 1/2 scallion, 2 strips of bacon, 1/8 cup blue cheese, freshly cracked black pepper to taste)
Emily Always Cooks 