The Best Wedge Salad
A classic iceberg wedge elevated by five key techniques: pooling the dressing, fanning the leaves, tucking extra sauce between layers, and finishing with freshly grated Parmesan. Crisp, creamy, and unforgettable.
Equipment
- 1 | Sharp knife |
- 1 | cutting board |
- 1 | Spoon | for dressing
- 1 | Box grater | for Parmesan
- 4 | Plates | for serving
Ingredients
- 1 | head | iceberg lettuce |
- 1 | cup | creamy herb dressing |
- 1 | | large tomato | diced
- 0.25 | | red onion | diced
- 0.5 | cup | Parmesan cheese | freshly grated
- 1 | pinch | salt | to taste
- 1 | pinch | black pepper | to taste
Instructions
- Chill the iceberg lettuce thoroughly.
- Prepare or stir the creamy herb dressing.
- Spoon a pool of dressing onto the center of each plate.
- Cut the lettuce into four wedges and fan the outer leaves.
- Place each wedge on the pooled dressing.
- Tuck additional dressing between the fanned leaves.
- Scatter diced tomato and red onion over the top.
- Grate fresh Parmesan generously over each salad and serve immediately.
- Tip: Assemble just before serving so the lettuce stays ice-cold and crisp.
Notes
Dressing can be made up to 5 days ahead and stored in the refrigerator.
Assemble the salads right before serving for maximum crunch.
Freshly grated Parmesan is strongly recommended over pre-grated.
Add bacon or blue cheese for a steakhouse-style variation.
Assemble the salads right before serving for maximum crunch.
Freshly grated Parmesan is strongly recommended over pre-grated.
Add bacon or blue cheese for a steakhouse-style variation.