The Chopped Wedge Salad delivers the iconic flavors of a classic steakhouse favorite in a format that is much easier to serve and eat. By focusing on moisture management and cold-chain preparation, you can ensure that every bite is shatteringly crisp and perfectly dressed.
The Wedge Architecture
- The Snap: 1 head of Iceberg lettuce, chilled and dried thoroughly.
- The Salt: 6 slices of thick-cut bacon, extra-crispy.
- The Cream: 1/2 cup blue cheese dressing and 1/2 cup blue cheese crumbles.
- The Acid & Earth: Tomatoes, red onion, and fresh chives.
Step-by-Step Instructions
1. The Chill and Dry Protocol
Submerge the lettuce in ice water for 10 minutes to maximize cellular turgor (crunch). Chop into 1-inch pieces and dry completely in a salad spinner. Moisture is the enemy of a good wedge; dry leaves allow the dressing to emulsify and stick rather than slide off.
2. Structural Toppings
Fry bacon until brittle and chop into small bits. Mince the onions and quarter the tomatoes. Keep all components chilled until the final assembly to maintain a refreshing temperature throughout the dish.
3. Assembly and Service
Toss the lettuce with dressing just before serving to prevent the leaves from wilting due to osmotic pressure from the salt. Layer the bacon and cheese crumbles on top last to ensure the bacon remains crunchy. Serve on chilled plates for the best experience.