I give credit to my dad for reintroducing me to the classic steakhouse salad: The Wedge Salad.
Growing up in Wisconsin, this salad was part of every Sizzler (considered fancy-schmancy at the time) dinner. Do you remember those salads too?
And I give credit to Tom for elevating that sad salad I remember, into a salad I now crave.
The key is, like with all food, the quality of the ingredients.
Get the freshest iceberg lettuce, the meatiest bacon (or pancetta) and the richest blue cheese dressing you can find (we love Sunshine Market’s housemade, or more widely available is Marie’s).
Simply cut the iceberg into wedges, fry the bacon, crumble and sprinkle upon–then spoon on the blue cheese dressing.
Sometimes we like to add sliced red onion. And sometimes even cucumber. Beyond that and you are getting into the new-fangled, rather than the classic, wedge salad.
This salad is best served with those other classics of the steakhouse: grilled ribeye, baked potato and maybe even creamed spinach.
