Justin: The Vegetarian

The Wedge Salad:

Simple Bliss 

Since having this salad for the first time about two months ago, I have come close to dying of hyper-wedge-salad-poisoning. Yes, I've had my life's share in a short period of time. I don't know what it is about this thing that has had such a profound effect on me, but it has. I love it when something so simple-stupid is the best thing you've had in ages. It keeps you on your toes and makes you remember that simplicity is sometimes divine.   

I'm sure it has something to do with the subtle (or maybe not so subtle) decadence of it. I'm mean this one has just the right combo of ingredients that I find appealing. You get the crunchiness of the iceberg lettuce, which is my favorite lettuce, by the way. And I don't care if it's throwback 70's or whatever. I love it. The meatiness of the shiitake mushrooms makes the salad feel more like a meal than starter. In fact, when I make it, it is a meal. I usually don't have anything with it but that's not to say a nice bean or veggie soup wouldn't go good along side. Then there is the crunchy-salty-tastiness of the fried onions that top this salad. I almost want to say they are the icing on the cake but we still haven't gotten to the dressing. The richness of the buttermilk ranch coupled with the sharpness of the blue cheese definitely pulls everything together.  

The last few blog entries here have been sort of leading up this post. They make up three of the components you'll find in this salad. You can probably buy a few of the them, such as the dressing and the fried onions, pre-made. But I can only suggest you don't do it. Make these from scratch. They are so much more fresh and flavorful. It's more effort, yes, but the payoff is truly incomparable. 

This part of the recipe is the easiest. It's the part where all the goodies come together as one. My suggestion is to include all the parts of this salad listed. It's the combo of them all that really sets this one off. 

Wedge Salad


Ingredients: 

• 1 head iceberg lettuce
• buttermilk ranch dressing
• 2-3 Roma (plum) tomatoes, cored and diced
• shiitake bacon
• 1/2 cup crumbled blue cheese
• crispy fried onions
• 4 tsp fresh chives, chopped

Preparation: 

1. Cut your lettuce head in half. Remove the core from each side. Then cut the halves in half again to form 4 equal wedges. I actually like to cut the quarters in half again and place two wedges on each plate. So basically, you cut the head into eight wedges and each serving gets two wedges. I find this helps the toppings to stay put and not just roll off the top of the wedge and onto the plate. 

2. Top each serving of lettuce with ranch dressing. 

3. Then add your remaining toppings to your own taste. The order of ingredients above is the order I prefer to add them but it's up you. I find it keeps all the components visible and therefore aesthetically pleasing. It doesn't really matter, just make sure to get them all!

Servings: 4