Iceberg Wedge Salad
recipe by yasmin newman
photography by alan benson
food styling by lucy tweed
The wedge salad—dressed quarter-moons of crisp iceberg lettuce—is indispensable steakhouse fare. Since at least the middle of the last century, its attractive form and fresh tart flavors have been the perfect companion to a rich prime rib off the grill, or a main in its own right for a power lunch at a light-filled village restaurant.
This wedge is classic in form, with both a vinaigrette and blue cheese dressing, finished with crisp bacon pieces and juicy cherry tomatoes.
SERVES 4
Ingredients:
- 7 oz. thick-cut bacon slices, cut into ½ in. chunks
- 1 large head of iceberg lettuce, outer leaves removed
- 7 oz. cherry tomatoes, halved
- ½ bunch of dill, fronds picked
- Crumbled blue cheese, to serve
White wine vinaigrette
- ½ c. extra virgin olive oil
- ¼ c. white wine vinegar
- 2 French shallots, thinly sliced
- 2 tsp. honey
- 1 tsp. sea salt flakes
Blue cheese dressing
- 1¾ oz. blue cheese
- ½ c. plain yogurt
- ¼ c. whole-egg mayonnaise
- 1 tbsp. freshly squeezed lemon juice
Print Recipe
Instructions:
- Place the bacon in a cold large frying pan over medium–high heat and cook until golden and crisp. Drain on paper towel.
- Combine all the vinaigrette ingredients in a bowl. Season with pepper and set aside for 10 minutes to marinate the shallot.
- In a separate bowl, mix together the blue cheese dressing ingredients until smooth. Season with salt and pepper, and chill until needed.
- To assemble the salad, cut the lettuce into four wedges, removing the core. Divide the lettuce wedges and tomatoes among four plates. Drizzle with the vinaigrette and spoon the blue cheese dressing over the top. Scatter each wedge with the bacon, dill and crumbled blue cheese, and serve immediately.
