A Simple Summer Celebration Wedge Salad recipe
I am so excited about this new Celebration Wedge Salad recipe! It’s perfect for the summer, and it is a joy to make. I was really excited to make the salad using my new Made In Olive Wood Knife Set. It was so fun to chop everything for the salad with these gorgeous knives!
As you know, I am a huge fan of kitchen jewelry. The Olive Wood Knife Set is just absolutely stunning. It’s so important to have a high-quality knife, and why not make it beautiful too? It’s made from reclaimed Mediterranean olive wood to give it that beautiful handle. And it’s just a lovely knife to hold. It has a great weight and it is incredibly durable in the kitchen. We are cutting and chopping every single day at No Crmbs Left, and these knives make it so easy.
Making the salad
For this salad, you want to start with some lovely iceberg lettuce and quarter it. For this, you could use the Chef Knife or Santoku depending on the size of your lettuce. You can always get more or fewer heads of iceberg depending on how many people you are feeding. If you make this an entree salad, a good rule of thumb is half an iceberg per person.
After you’ve made your chicken and shrimp, the star of the show is the corn. We have finally hit corn season and I couldn’t be happier! Using my Made In Santoku Knife, I cut the kernels off of the corn to get them sauteéing. This can take a little time, so definitely get them on the stove while you are doing the rest of your prep.
Then you can cut up the tomatoes using your paring knife. With the sharpness of the blade, it makes it so easy to halve these little tomatoes!
Then of course, you can add some lovely extras like bacon, Marinated Onions, some avocado, some cheese, whatever you might like to make them your own! Plus, I served it with bread to make it even more filling as a dinner salad.
For the dressing, I could not be more excited about our new Magic Elixir. The lovely charred green onions add a beautiful depth that pairs so well with the salad. It packs a punch, and the creaminess is just perfect for the wedge salad.
What I love about a wedge salad is how much fun you can have assembling all of your ingredients. For me, it is a joy to take my time chopping everything with my Made In Knife Set. It’s so fun to get everything ready to go and then sprinkle it all on top. This salad is perfect for when you have a bit of time. It’s easy to make, but the prep can take a little bit!
Are you hungry for more wedge salad recipes? I have shared a few more of my favorites below. Let’s go!
I am somewhat of a super fan when it comes to wedge salads! Over the years I have created so many versions of this fabulous type of salad that I’ve lost count, but I have gathered a few of my favorite variations and I think you should give them a try next. Let’s go!
Salads are a fairly magnificent way to eat, if you like delicious food, brimming with life force. I love transforming a salad into a masterpiece, like this soul-satisfying Wedge Salad. A salad can be every bit as pleasurable as the rest of the meal, and I’m excited to share my secrets for this one! It’s a fabulously colorful version that all your favorite eaters will love.
My recipe for ranch dressing is so creamy and delicious! It is the perfect recipe to whip up when you need a delicious salad dressing or even a dip for crudites.
This wedge salad is perfect for any special summer celebration!
For the dressing:
1 large bunch green scallions, about 6 ounces
2 tablespoons extra virgin olive oil
1 teaspoon salt, divided
1 cup Whole30 mayo or regular mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon pressed garlic
1 teaspoon hot sauce
Pinch of freshly ground black pepper
For the Chicken:
1 bone-in and skin-on chicken breast
1 teaspoon extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
For the Salad:
1 (8 ounce) package Whole30 compatible bacon
4 ears of corn (about 4 cups of kernels)
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt, plus more if needed
2 iceberg lettuce heads, quarter each whole head to form wedges
2 cups cherry tomatoes, sliced in half
Marinated Red Onions, to garnish
For the shrimp:
2 tablespoons extra-virgin olive oil
½ lemon, the juice and zest
1 garlic clove, pressed
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
1 pound peeled and deveined large shrimp
Make the Charred Scallion Dressing:
Heat the grill to 400°F.
In a medium bowl, place the green onions. Drizzle 1 tablespoon of olive oil and season with salt. Using your hands or brush, spread the olive oil to coat completely.
When the grill is ready, cook the green onions until charred on one side for about 2 minutes. Flip and cook for another 2 minutes, for a total of 3 to 5 minutes. Remove and set aside. Roughly chop the green onions.
NOTE: Watch closely because they can burn easily depending on your grill and size of green onions.
Add the whole30 mayo or regular mayo to a food processor. Then add the charred green onions, apple cider vinegar, pressed garlic, hot sauce and black pepper. Pulse to combine for about 30 seconds. Using a spatula, push down all the sides and continue to pulse for about 30 more seconds until combined but not pureed until smooth. Place in the refrigerator and set aside.
Make the chicken:
Preheat oven to 375°F.
Rub every crevice generously with olive oil, then sprinkle with plenty of kosher salt and black pepper.
Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes to brown the top.
Remove from oven. If it isn’t brown enough at this point, baste again, turn up the oven temp, and bake for another 10 minutes.
Remove from the oven, and set aside to cool. Once cooled, cut into chunks.
Make the Oven Bacon:
Preheat oven to 350°F. Line a sheet pan with parchment paper. Place the bacon flat on the sheet pan. Cook in the oven for 15 minutes, or until the bacon reaches your preferred crispiness. Set aside.
Once it is slightly cooled, chop the bacon into ½ inch pieces.
Make the shrimp:
In medium bowl, combine 1/4 cup olive oil, lemon juice, lemon zest, garlic, salt, pepper and red pepper flakes, stirring well. Add the shrimp to the mixture and toss to coat. Refrigerate and allow to marinate for about 10 minutes.
In a large non-stick pan, over medium heat, cook the shrimp in a single layer until golden and lightly charred on both sides, for 2 to 3 minutes total. Remove and set aside.
Assemble the salad:
Using a Santoku knife if you have one, carefully, cut the kernels off of the cobs. Note: I like to cut each ear in half horizontally, then holding the piece vertically, flat, cut side on the cutting board, slice the kernels off the cob, rotating as I go. In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the corn and 1 teaspoon of salt. Stirring constantly, cook until tender and golden, for about 5 minutes for sweet summer corn, a few minutes longer for regular corn. Remove and set aside.
Using a knife, cut out the core of the iceberg lettuces. On a large platter, place the iceberg lettuce wedges. Sprinkle salt. Arrange the corn, tomatoes, bacon pieces, chicken chunks and shrimp. Top off with Marinated Red Onions and its oil. Serve with Creamy Charred Green Onion dressing and enjoy!
Keywords: wedge salad, celebration salad