Why post up about a simple iceberg wedge salad? The answer is simple: it’s absolutely delicious. This is no “ho-hum” salad. This bad boy is loaded up with goodness from homemade blue cheese dressing to butter drunk toasted walnuts and everything in-between. Check out how to make this delicious wedge salad recipe.
This iceberg wedge salad recipe is: Gluten Free, Low Carb & Wickedly Good.
Not your ordinary iceberg wedge salad!
I’m a sucker for a good steakhouse salad, particularly the iceberg wedge. I like to order my salad with lots of blue cheese dressing and extra blue cheese crumbles on the side. A good steakhouse will add on some real bacon bits, fresh cherry tomatoes and typically some candied walnuts. When you load up your fork with everything together, the result is a huge flavor bomb that gets my mouth watering just thinking about it. Oh yes. It is just so good.
Well, for this salad we are going to use some different ingredients. I’ve never been a huge fan of candied nuts, so we’re going to brown up some butter and float our walnuts in there instead. Brown butter and walnuts are a hugely overlooked flavor combination… particularly with a pinch of sea or kosher salt. The butter drunk walnuts add earthiness and depth to the iceberg wedge salad.
We’re also going to add on some really THINLY sliced shallots. Shallot has a more mellow flavor as compare to red onions with an undertone of garlic. The shallot will also punch up the top level of our palette with some high onion notes without being overpowering. When paired with the tang of the homemade blue cheese dressing the flavors sing together in glorious harmony.
Preparing the Iceberg for the Wedge Salad
When I was running my cooking school we made this wedge salad every time we ran our Steakhouse Secrets class. Inevitably the station where we had students prepping the actual iceberg lettuce for the wedges would flag us down for some advice on how to cut the head to make a wedge. It seems simple, but when you are holding onto the head of lettuce it starts to feel a bit intimidating. Chopping the perfect wedge can be stressful!
So this is how we’re going to do it. I promise that it is a simple process. Take the iceberg lettuce out of the plastic. Turn it over so the stem side is up. Grab that stem tight with one hand and hold onto the head with the other. Turn the stem. It will break off fairly easily in your hand. Remove the stem. Step 1 complete.
Now place the head on the cutting board with the round portion against the board. Cut the head in half, straight through the core. From here, place each side of the head cut side up with the core side facing you. Cut into 3 wedges and repeat for the other side. Depending on the size of the iceberg lettuce, you may only get 2 wedges or if you have a HUGE head, you might get 4. Easy peasy.
QUICK COOKING TIP: Let’s be really vigilant when we are cooking the walnuts. They will go from perfect to perfectly burned in seconds. Do yourself a favor and don’t walk away from the pan for the whole browning process. I have walked away so many times making this recipe in the past and have burned so many walnuts that it is really embarrassing. Start by toasting the walnuts for a minute or two, then add in the butter with the salt. Make some extra walnuts and hold them in the fridge. They are such a tasty snack.
Let’s rock the recipe for this ultimate iceberg wedge salad.
- 1 Head Iceberg Lettuce
- 1 Pint Cherry Tomatoes quartered or halved.
- 1 Shallot peeled and sliced very thin
- 1/4 Cup Blue Cheese Crumbles preferably Maytag
- 1 TBSP Butter
- 1/2 Cup Walnuts chopped
- 1 Pinch Kosher Salt
- 4 Strips Oven Cooked Bacon chopped fine
- 1 Recipe Homemade Blue Cheese Dressing
- First make the dressing, unless you're going to use a bottled blue cheese dressing. I know you're going to love this one though- give it a try!
- Add the walnuts to a pan over medium-high heat. Toast for a minute or two. When the become fragrant, it's time to add in the butter and pinch of salt.
- Let the butter melt and then stir occasionally until the butter browns. If the pan starts to smoke, remove from the heat immediately and allow to cool, stirring constantly.
- Set aside to cool.
- Core the lettuce head (suggestion on how to do this easily listed above in the post), and slice in half, then into wedges.
- Add each wedge to a plate. Add the tomatoes to each plate.
- Cover the wedges with some blue cheese dressing. The dressing acts as the glue to keep the toppings stuck to the salad. Top with the walnuts, shallots, chopped bacon and crumbed blue cheese.
- Admire your work and dig in. Happy eating!
Check out the Homemade Blue Cheese Dressing Recipe!
Final thoughts on the Iceberg Wedge Salad:
So I just stopped writing this post to head to the kitchen and make another one of these awesome salads. Although I literally JUST finished eating it, I could have another one for dinner. It’s almost addictive. Give the recipe a shot and make extra toppings so you can have it again tomorrow or share with your friends. I love this salad.
Need something to eat with this bad boy? Check out my Perfect Pan Seared Pork Chops or try it with my One Hour Oven Roast Chicken. I’m just getting my new sous vide warmed up… I’ll be posting up my Flame Touched Porterhouse Steak recipe soon. This iceberg wedge salad will pair perfectly with such a delicious steak. Yum.