The classic steakhouse wedge salad is back and you can make it at “yourhouse”. Using iceberg lettuce for the canvas, you can paint as colorful a picture as you wish. With a neutral flavor, it will add some crunch and serve perfectly as a vehicle to transport the more flavorful ingredients into your belly. It’s a simple, quick and easy but beautiful addition to the dinner table.

Iceberg Lettuce and the Wedge Salad

There are various claims that the wedge salad was made in the early 1900’s. but iceberg lettuce wasn’t commercially produced until the 40’s which boosted it’s popularity. With most of it grown in California, transportation and spoilage was a problem for widespread consumption. The Smithsonian claims the name “iceberg” came from the practice of covering it with mounds of ice before the use of refrigerated rail cars.

Until the 1970’s iceberg lettuce commanded a 95% market share for leafy vegetables, then things changed. Consisting of mostly water, it has only 5% the nutritional value of romaine and other green leafy veggies. The others are also tastier, so they have steadily encroached on what was a practical monopoly.

Today a classic wedge salad with blue cheese dressing, bacon and a little tomato has moved into the comfort food category. Let’s not get too picky about what goes on it. Dress them up with a few croutons or, gasp, some ranch dressing if that’s what floats your boat.