Apple Wedge Salad Board Recipe (2024)

FAQs

What is so special about a wedge salad? ›

In addition to its appealing mix of cooling and creamy elements, one of the hallmarks of a wedge salad is its total simplicity—overcomplicating it in an attempt to make a version that stands out from the crowd flies in the face of what this salad should be, which is dead easy.

How do you eat a wedge salad? Insert your fork into the wedge center, and use your knife to cut a bit from the wedge tip closest to you. With your fork, swirl the bite in dressing, roll it in the salad toppings, and enjoy.

Carefully separate the leaves and rinse thoroughly. Pat dry with paper towels. Arrange one wedge on each of four plates. Drizzle dressing over each wedge.

Cut the iceberg lettuce in half. Cut each of the halves again in half or thirds (depending on how big the ice berg lettuce head is), to create "wedges". Place wedges on individual plates. To serve, spoon dressing over lettuce and then sprinkle the bacon crumbles, tomatoes, onion and blue cheese crumbles on top.

The best side dishes to serve with wedge salad are grilled chicken, garlic bread, french onion soup, ricotta crostini, london broil, salmon and rice, chicken wings, baked potatoes, tomato bruschetta, steak, pasta salad, caprese skewers, and quinoa and vegetable stir-fry.

“The surrounding ingredients of a wedge salad are very expensive,” says Couper. “We typically use two types of blue cheese that are not inexpensive. Plus, we use hand-cut Nueske's bacon that we fry to order, and that's not cheap.” You can find picture-perfect versions of the wedge at Kinzie Chophouse (400 N.

The Keys to Crisp Lettuce

Lettuce actually needs a good amount of airflow, in addition to a bit of moisture (but not too much!), in order to stay crisp. That's why restaurants store their lettuce in special perforated bins that allow for air circulation while it's held in the fridge.

Place the lettuce in a container and cover it with water, then store it in the fridge. This will help the lettuce hold a little longer. Just before you want to use it again, throw a little ice in the water and mix it around. You should have nice crisp lettuce.

How do you pimp up salad? ›

One of the easiest ways to get some flavour in your salad is to mix up your leaves with bright herbs that pack a punch. Plants like parsley, dill, mint and coriander can really kick your salads up a notch and give them some (much needed) depth and can give a great dose of flavour in every bite.

1916 - Marion Harris Neil's cookbook, "Salads, Sandwiches and Chafing Dish Recipes," offered the first printed version of a recipe for iceberg wedge salad. 1920s - The wedge salad debuted in many restaurants, but no chef claimed it as his or her original.

"Most people don't realize that the dressing is often the biggest contributor of calories, sodium, and fats in a salad," she says. And if you're craving a treat, such as bacon bits, croutons, or cheese, which tend to be higher in calories and sodium than veggies, says Siegel, pick one and sprinkle lightly.

Wash under fresh, cold water; cold water helps crispen the lettuce leaves. Remove from water and dry. A lettuce spinner works well to remove excess water. to eat food.

Preparation and Serving

Rinse lettuce just before serving in very cold water. Pat dry with a clean towel. Limp leaves can be revived by immersing in ice water for a few minutes. Tear lettuce leaves into pieces.