Wedge salad is usually literally a wedge of iceberg lettuce, but other lettuces work great in this deconstructed version. The traditional toppings for wedge salad are blue cheese, bacon, and tomatoes – the salad pictured includes bacon, croutons, and cherry tomatoes, because I had no cheese when I made it! so feel free to sub in what you like.
Ingredients:
Approximately 2 handfuls of cleaned and torn into bite size pieces lettuce per person that you are serving
Toppings: bacon bits, grated cheese, cherry tomatoes, croutons, blue cheese – adapt to your taste and what you have!
Red French Dressing:
When my kids were small this dressing was a staple in our house, called red dressup, and they loved pretty much any steamed vegetable dipped into it, especially broccoli “trees”.
Approximately 2 tablespoons finely chopped shallot or red onion, or scallions
3 tablespoons cider vinegar
2-3 tablespoons honey or brown sugar
1/4 cup ketchup
1/2 cup vegetable oil
salt and freshly ground black pepper
Place the chopped shallots or other onion in a spouted 2-cup measuring pitcher or small jar. Add the vinegar, honey or sugar, and ketchup, and stir to combine. Pour in the oil in a steady stream while whisking, until smooth and emulsified. Season with salt & pepper, and taste by dipping in a leaf of your lettuce – your kids might want to help with this part. Adjust with more oil, vinegar, or salt & pepper if necessary.
Creamy Herb Dressing
1/2 cup plain yogurt
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon rice or white wine vinegar
optional: 1 teaspoon sugar if you like a sweet dressing, like I do
2 tablespoons chopped fresh herbs, such as thyme, parsley, dill, or oregano
salt and freshly ground black pepper
Combine all the ingredients in a small bowl or jar and whisk until smooth. Season with salt & pepper to taste.
Assemble your salad: Arrange the lettuce on individual salad plates or a large platter. Drizzle the two dressings over in alternating stripes. Add the toppings, and a little more dressing if you like