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Prep Time30 minutes
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Cook Time15 minutes for bacon to cook, drain & crisp up
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Serving4
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The Egyptians were the first to cultivate lettuce. Fast forward to 1916 when the first printed recipe for a wedge salad was in Marion Harris Neil’s cookbook, “Salads, Sandwiches and Chafing Dish Recipes.” The salad began appearing in restaurants in the 1920’s, and blue cheese crumbles were added in the ’50’s. By the 1970’s it was a steakhouse staple. This is my version of it, as requested by a friend of mine who loves steakhouse dinners as much as I do. I cook the bacon until it is semi-crisp because I don’t like rock hard crumbles in my teeth as I eat a salad (that’s not pleasant, right?) And, then I pile on cherry tomatoes, maybe some thinly sliced red onion and even some boiled egg slices if I have time to boil eggs. This is a meal unto itself, fully deserving of main course status. Be sure you serve it with a steak knife because a big fat wedge of lettuce requires some carving. Last but not least: I use gorgonzola cheese because it’s a little milder than blue cheese, but that’s a personal decision so here’s the difference between the two. Let your conscience be your guide!
Ingredients
Wedge Salad
Gorgonzola Dressing
Directions
Make Gorgonzola Dressing: Mix the mayonnaise, the crumbled cheese, the grated or minced onion, the lemon juice, sour cream and heavy cream in a large pyrex measuring cup or bowl. Set aside in the frig.
Fry the bacon strips until well done but not overly crispy or black. Put them on paper towels to soak up some oil and let them "rest," so they crisp up a bit. Then chop them into small pieces (not crumbles).Cut a head of lettuce into four wedges and remove the core from each section. Wash between the leaves carefully then dry thoroughly with paper towels.
Cut a head of lettuce into four wedges and remove the core from each section. Wash between the leaves carefully then dry thoroughly with paper towels.
Place one wedge on each serving plate. Cloak it with gorgonzola dressing, halved cherry tomatoes, bacon, onions, chives, egg and whatever else you want!
Don't forget the cracked black pepper!
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