I’ve seen lettuce wedge salads around recently on blogs and restaurant menus. Honestly, I wondered what the big deal was or why anyone would want one. I mean, it’s just iceberg lettuce.
Then a friend ordered a lettuce wedge salad when we went out to eat for book club. I was sitting next to her and I really wanted to ask for a bite. It looked amazing! I refrained from asking for a taste. Elizabeth might have thought I was a bit nutty if I’d made that request.
Then one day, I decided to make one at home. And I discovered that this is the perfect salad for me to make. I hate cleaning and tearing romaine lettuce. And I’m not a fan of the stems on spinach so I end up tearing all of those off.
But with a lettuce wedge, you just rinse the head, tear off the weird and wilted outer leaves and chop. Two or three cuts with a sharp knife and the lettuce is ready to go!
I like to add chopped tomatoes, bacon bits and a drizzle of ranch dressing. If I’ve got croutons, I’ll add those too.
And for reasons I can’t explain, these salads taste like so much more than the sum of their parts. It really is better than if I served it as a tossed salad. Maybe it stays crisper?
Whatever the reason, these are good! Give them a try with a meal soon.