There is something about Wedge Salad that makes me think of the 1950s and Wisconsin Super Clubs. It is such a simple but classic side dish. Though, like with most things, it is a classic for a reason. It comes together with just a handful of easy ingredients, but they combine in the most perfect way to create a side salad that you can fall in love with each time you make it. If you make this iceberg wedge salad recipe or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you! The origins of the Wedge Salad date back to the late 1800s when companies worked diligently breeding different types of lettuce to create iceberg lettuce. It was shortly after that in 1916 that Wedge Salad first appeared in cookbooks.
Cutting Lettuce for Wedge Salad
To cut lettuce for a wedge salad, start with a clean head of iceberg lettuce. Remove the outer leaves and rinse the head to remove any dirt and debris. Pat dry with a paper towel. Use a sharp knife to cut the head of lettuce in half from the top to the stem. Then cut each half in half again to total four pieces or four quarters of lettuce. One head of lettuce makes four wedge salads.
Blue cheese dressing can be stored in the refrigerator for up to four days. I recommend storing it by itself in a jar or airtight container.
Skip the grease splatter and bacon cooking in fat by making it in the air fryer. This is my favorite way to make it! It cooks evenly and comes out perfectly every time. If you make it this way, I recommend cooking it whole and then dicing it before adding it to the salads.
Grilled Flank Steak Blackened Chicken Crock Pot Ribs
