Giangi's Kitchen

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A wonderfully refreshing Iceberg Wedge Salad topped with Blue Cheese Dressing that can be enjoyed any time of the year.

You can serve this wedge as a side salad with any meal, like Penne Alla Vodka, Chicken piccata, or Jalapeno Burgers.

The perfect salad with an impressive presentation and takes you little time to prepare it.

Served on a chilled plate, with the blue cheese dressing draped over it while adding bacon and tomatoes, it makes this salad stand out from all others.

How to cut a wedge

• The leaves of the iceberg salad are compact and layered tightly which makes the perfect lettuce to use.
• To make wedges grab the whole head removing any limp leaves that you may see, place the stem facing you on a clean and flat surface. This will prevent from having uneven slices.
• With a very sharp chef’s knife, slice down the middle core. Cut each half again, to make four quarters of salad.
• Rince each piece and gently shake any excess water. I would suggest placing them on a paper towel-lined plate to catch any excess water remaining in between the leaves layers.
• If not serving immediately, keep the slices wrapped on paper and place them in the refrigerator. The damp paper towels will prevent drying.

Topping Ideas

The possibilities are endless thus let your imagination go. Here are a few suggestions on other toppings that you can enjoy with your Iceberg wedge salad with bleu cheese dressing.

• avocados
• slices cucumbers
• olives
• croutons
• red onions, very thinly sliced to not overpower the blue cheese dressing
• grilled or roasted chicken
• salmon or sea scallops

The origins of the Iceberg Wedges Salad

Food historians are tracing the timeline to 1916, when Marion Harris Neil’s cookbook, “Salads, Sandwiches, and Chafing Dishes Recipes” was first printed.

It was debuted on the menu of restaurants around 1920.

Iceberg salad had no calories, but it is high in water content than most other types of salads. No vitamins of nutrient-packed either. Perfect when you want to watch your calorie intake, beware, however, of all the other calories that you made additions to it.

Looking for more delicious recipes? 

You may want to try:
Tomato, Kale, Chard, Spinach Pappardelle
Mushrooms and Herbs Salad
Delicata Squash, Radicchio, and Garbanzo Salad
Ravioli with Artichokes Hearts, Sun-Dried Tomatoes, Spinach