Loaded Iceberg Lettuce Wedge Salad
You may laugh but I have been seeing this “old-fashioned” classic at many restaurants lately which is great as I do not think it should be forgotten. For me growing up in the 50′s and 60′s this was a “special” salad (with Thousand Island Dressing) usually when we had guests or a Sunday dinner. I still make this salad a few times a year for the “comforting memories” of the old days. However my favorite rendition of this salad was served to me in Athens, Greece with plenty of Bleu Cheese Dressing. My friend Stanley and I would go to this “American” restaurant once a month (where he lived from June-August) to get him his “fix” of a great steak and this salad. He lived only a few blocks away from the Athens Hilton where we would meet for a cocktail and then walk a few more blocks up the street so he could enjoy a taste of home.
Loaded Iceberg Lettuce Wedge Salad
Ingredients
- 8 Thick Slices Bacon (cut in 1″ pieces and cooked)
- 1 Head of Iceberg Lettuce
- 2 Medium Tomatoes (cut in pieces)
- 2 Hard Boiled Eggs (roughly chopped)
- 1/4 Red Onion (diced)
- Crumbled Bleu Cheese (crumbled) (optional)
- Fresh Chives (snipped) (optional)
See below for Bleu Cheese Dressing
Preparation
- Prepare bacon and set aside
- Core and quarter the lettuce and arrange on a chilled plate
- Add the dressing, bacon, tomatoes, chopped egg and red onion
- Add additional Bleu Cheese and chives if using
Bleu Cheese Dressing
- 1/2 C. Mayonnaise
- 1/2 C. Sour Cream
- 4 oz. Blue Cheese
- 1 T. Apple Cider Vinegar
- Freshly Ground Pepper (to taste)
Preparation
- Crumble the blue cheese in a bowl
- Add all other ingredients and mix well
(Serves 4)
