Description
Everything you will ever need to know about how to make a fabulous wedge salad! Don’t skip out on this modern spin on the classic wedge salad.
Ingredients
Ingredients needed to make the best wedge salad:
- 3 heads of iceberg lettuce
- Creamy Ripe Green Olive dressing, recipe follows
- 6 eggs
- 1 pound slab of bacon, about 3 inches wide
- 2 teaspoons olive oil
- 12 ounces cherry tomatoes, cut into quarters
- 2 cups gluten-free croutons
- 12 ounces of blue cheese crumbles
- 1 cup chives, finely chopped
- ½ cup parsley, finely chopped
- Salt for seasoning
Ingredients needed to make Creamy Ripe Green Olive dressing:
- 1½ cup Whole30 Mayo
- 2 garlic cloves, pressed
- ¼ cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
- 3 tablespoons lemon juice
- Kosher salt to taste, around 2 pinches
- 2 tablespoons red wine vinegar
- 5 tablespoons extra virgin olive oil
- One 6-ounce can of California ripe green olives, drained and divided
Instructions
How to make Creamy Ripe Green Olive dressing:
- Using a hand mixer or blender, blend the Whole30 Mayonnaise, pressed garlic, parsley, chives, lemon juice, salt, red wine vinegar, olive oil, and 2/3 can of olives until smooth. Add the remaining olives and pulse until coarsely chopped.
How to make the best wedge salad:
- Cut each head of iceberg lettuce into quarters, leaving the stem attached and the leaves as intact as possible. Gently rinse and allow to drain for 5 minutes, then place the quarters on a tea towel-lined dish or baking sheet, cut side up. Place in the fridge so that the lettuce wedges crisp up for 60 minutes.
- Slice the bacon slab on the short side into ½ inch slices and then cut those slices into 1-inch pieces.
- Heat the olive oil in a pan over medium heat and add the bacon pieces. Saute the bacon until desired crispiness, about 20 minutes. When finished, remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain.
- Fill a pot with enough water to cover the eggs and bring to a boil. While the water is heating, fill a medium bowl with ice and water. Gently add the eggs and boil for 8 minutes and 40 seconds. Remove the eggs and put them into the ice water for 3 minutes. When the eggs are cool enough to handle, peel and slice them into 1/4-inch slices—do this lengthwise as you want to be able to see the yolk in each slice. (I learned this method from Chris Kimball.) Set aside.
- Assemble the salad on a large platter with the lettuce wedges cut side up and season them with salt.
- Evenly distribute the blue cheese then liberally sprinkle chives and parsley. Next, drizzle the dressing over the top.
- Finish with the egg slices, tomato, bacon, croutons, black pepper, and marinated red onions, if desired.
Notes
Optional Crispy Marinated Onion Salad Topper:
Drain some marinated onions from their oil then saute them in a pan over medium until crunchy, for about 5 minutes. Add them as a crunchy topping.
Nutrition
- Serving Size:
- Calories: 350
- Sugar: 4.9 g
- Sodium: 940.5 mg
- Fat: 27.9 g
- Carbohydrates: 14.2 g
- Protein: 12.4 g
- Cholesterol: 135.8 mg