Recently I have seen salad wedges on different restaurant menus. I have ordered a few but have found none to compare to the one I am sharing today. Over four years ago during the summer my nephew, his wife, their son and fiancee were visiting us from Florida. The two “kids” had been working at a country club restaurant while finishing college. On the day before they left to go back home they wanted to cook us a dinner. It was a memorable meal and my first introduction the salad wedge. As we entered the dining room for dinner these beautiful salads were at each place. They were wonderful!
The two interesting things about this wedge are the dressing and the finishing touch of a balsamic glaze drizzle. I love balsamic vinegar, but up until then I never experienced balsamic glaze. I didn’t even know what it was. It’s reduced balsamic, thick and sweet, a perfect balance. Most grocery stores carry it in a squeezable container with a dispenser top. The dressing is a basic Ranch with blue cheese crumbles either added in or sprinkled on top. Being that the base is Ranch, the salad does not have a heavy blue cheese flavor. It also offers the option of skipping the blue cheese for those that don’t care for it. When I am serving this salad to all who enjoy blue, I add the crumbles into the dressing. Otherwise, I just add the crumbles on top of the dressing for those who do like it, skipping it for those who don’t.
Next week I will be sharing a recipe handed down from my husband Bill’s grandmother. It is called Busy Ladies Butterhorns which his grandma made every Christmas and Easter. She shared dozens with each of her children’s families to celebrate the holiday. To this day, Bill and his sister Sue talk about their grandma’s butterhorns even though she passed away over forty years ago. They are a yeast dough and a bit of work but oh so worth it!
- 1 Large head Iceberg lettuce
- 2 Large ripe tomatoes
- Red onion cut into rings (2 per salad)
- Ranch dressing
- Blue cheese crumbles
- Balsamic glaze
- Remove outer leaves of lettuce, then cut the head into quarters keeping core intact..
- Remove the stem from each tomato. Slice each tomato vertically in half. Cut a thick slice from each side of the center. Set aside the remaining ends for another use or salad.
- Cut onion in half. Cut ¼ inch slices from the center of the onion to get large rings. You will use 2 rings per salad.
- Assemble salad
- Place lettuce wedge on plate
- Lean 2 onion rings against the wedge
- Add one tomato slice
- Spoon dressing over all
- Sprinkle Blue cheese crumbles over dressing
- Drizzle balsamic glaze over the salad
For Blue cheese lovers, mix the cheese into the ranch...crumbling on top gives you the option to eliminate it for those that don't care for it.
For bacon lovers... real crumbled bacon can be added before the balsamic glaze