Best Way to Make a Wedge Salad

Introduction to the Perfect Wedge Salad

In my opinion, a wedge salad should have a boatload of tasty garnishes. The cold, crisp, knife-cut Iceberg lettuce needs plenty of delicious blue cheese dressing, and the toppings should include some kind of onion, thick-cut crunchy bacon, and tomatoes. I’ve been known to throw in some sliced pickled beets and a few thin slivers of salami on the side of the plate.

The wedge salad recipe in Cook’s Illustrated magazine offers a dandy take on the onion element. Instead of sliced red onion, it suggests thinly sliced pickled shallots, a sweet-sour element that is quick to prepare and scrumptious. Their formula also includes a last-minute scattering of snipped fresh chives.

Preparing the Perfect Wedge Salad

I’ve noticed that guests appreciate a place setting that includes steak knives. The sharp blades make cutting Iceberg lettuce much easier.

Wedge Salad Recipe

Yield

4 servings

Ingredients

Pickled Shallots:

1/3 cup red wine vinegar
2 tablespoons granulated sugar
2 shallots, thinly sliced
Freshly ground black pepper, to taste

Dressing:

2 ounces blue cheese (1/2 cup), crumbled
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon lemon juice
2 teaspoons red wine vinegar
1/4 teaspoon hot sauce

Salad:

6 slices thick-cut bacon, cut crosswise into 1/2-inch-wide pieces
1 head Iceberg lettuce (1 1/4 pounds), stem trimmed, chilled, see cook’s notes
1 plum tomato, cored and cut into 1/4-inch pieces, or 12 cherry tomatoes cut in half
4 ounces (1 cup) blue cheese, crumbled
2 tablespoons fresh chives, cut into 1/2-inch lengths

Cook’s Notes

The lettuce’s core should stay intact to hold the leaves together in a tight stack.

Directions

1. Prepare pickled shallots: Combine vinegar and sugar in a small microwave-safe bowl or glass measuring cup with a handle. Microwave until sugar is dissolved and vinegar is steaming, 30 to 60 seconds. Add shallots and stir to combine. Cover and cool completely for about 30 minutes. They can be refrigerated airtight for up to one week. Drain before using the shallots on the salad.
2. Prepare the dressing: While the shallots are pickling, mash the blue cheese in a medium bowl with a fork. Add the mayonnaise, sour cream, juice, vinegar, and hot sauce; stir to combine. Season with freshly ground black pepper.
3. Prepare the bacon: Cook bacon in a 10-inch skillet over medium-low heat, stirring occasionally, until fat is rendered and bacon is a deep, golden brown, adjusting heat to keep bacon from browning too quickly. Transfer bacon to a paper towel-lined plate to drain.
4. Halve lettuce through core and cut each half into 2 wedges, leaving core intact. Arrange lettuce wedges, rounded side down, on rimmed plates or shallow bowls. Drizzle about 3 tablespoons dressing across the top of each wedge, using a spoon to help it cascade down the sides. Divide tomato(es), 1 cup crumbled blue cheese, and bacon among wedges. Garnish with drained pickled shallots and chives. Season generously with freshly ground black pepper. Pass remaining dressing separately.

Source

Adapted from Cook’s Illustrated magazine
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

Conclusion

The perfect wedge salad is all about balance and flavor. With the right combination of ingredients, including pickled shallots, blue cheese dressing, and crunchy bacon, you can create a dish that is both delicious and visually appealing. Whether you’re serving it at a dinner party or just enjoying it on your own, this wedge salad recipe is sure to impress.

FAQs

Q: What type of lettuce is best for a wedge salad?
A: Iceberg lettuce is the most traditional choice for a wedge salad, but you can also use other types of lettuce such as romaine or butter lettuce.
Q: Can I make the pickled shallots ahead of time?
A: Yes, the pickled shallots can be made up to a week in advance and stored in the refrigerator.
Q: What type of blue cheese is best for the dressing?
A: A strong, pungent blue cheese such as Roquefort or Gorgonzola works well in the dressing.
Q: Can I customize the salad with other toppings?
A: Yes, feel free to get creative with other toppings such as diced chicken, avocado, or sliced eggs. The key is to balance the flavors and textures so that the salad doesn’t become too overwhelming.