Thursday, May 13, 2010

Recipe of the Week: Iceberg Wedge with Blue Cheese, Bacon and Tomato

I like to call this a classic "wedgie" or simply, "the wedge" for those more sophisticated palettes.

A few weeks ago, at a sports bar no less, I was re-introduced to this classic. For's old school Americana cuisine circa 1950s, but here is the iceberg wedge salad's history.

Period cookbooks, old newspapers (esp. New York Times historic), and culinary reference books confirm the popularity of iceberg (also known as crisphead) lettuce in the 1920s. The general consensus of current sources squarely places this salad as a ubiquitous menu entry of the 1950s and 1960s. The lettuce wedge lost its place in the 1970s when consumers were intrigued by more interesting salads, but recently, the iceberg wedge salad has resurfaced as a "reinvented" item on trendy menus.


Iceberg Wedge with Blue Cheese, Bacon and Tomato

Serves: 4

4 slices bacon, chopped
1/2 cup buttermilk
2 tablespoons sour cream
4 tablespoons crumbled blue cheese
1 tomato, seeded and diced
1 head iceberg lettuce, quartered
Black pepper


Cook bacon until crisp, drain on a paper towel and set aside (crumble with hands once cooled).

In a small bowl, whisk together the buttermilk, sour cream and 3 tablespoons blue cheese crumbles.

Divide the lettuce on 4 plates; top with dressing, diced tomato, bacon crumbles, black pepper and the rest of the blue cheese crumbles.

Image courtesy of Google Images

Recipe courtesy of my own little imagination (and partially from the Fox Grill in Seattle)