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**Wedge Salad**
The **wedge salad** is a classic American dish traditionally made from a wedge of iceberg lettuce, topped with a variety of dressings, garnishes, and often a rich, creamy blue cheese dressing. It is a simple and iconic salad frequently served in steakhouses and classic American restaurants, particularly known for its presentation—where the iceberg lettuce is cut into large, crisp wedges rather than torn or chopped.
### Ingredients and Presentation
A typical wedge salad consists of a quartered head of **iceberg lettuce**, which serves as the base. This wedge is often drizzled with **blue cheese dressing** and garnished with crispy **bacon bits**, **tomatoes**, and **red onions**. Variations might include other toppings such as **hard-boiled eggs**, **avocado**, or **chives**. It is often finished with a sprinkle of black pepper and crumbled blue cheese for added richness. Some restaurants also offer a **ranch dressing** alternative or other house-made dressings in place of or alongside blue cheese.
### Variations
While the classic version relies on blue cheese, different restaurants and chefs have developed variations of the wedge salad:
- **Dressing Variations**: Instead of blue cheese dressing, some versions include **ranch**, **thousand island**, or other cream-based dressings.
- **Toppings**: Beyond bacon, tomatoes, and onions, other popular additions include **fried shallots**, **candied nuts**, or a **balsamic glaze**. Some restaurants have modernized the salad with ingredients like **pickled vegetables** or **heirloom tomatoes**.
- **Protein Additions**: The salad is often served as an accompaniment to steaks, but some chefs add proteins like **grilled chicken**, **shrimp**, or even **steak tips** to make it a heartier, standalone dish.
- **Lettuce Alternatives**: While iceberg lettuce is the most common base, some chefs have experimented with other lettuces like **romaine** or **baby gems** to give a more nuanced flavor and texture.
### Origin and History
The exact origin of the wedge salad is unclear, though iceberg lettuce, which became widely available in the United States in the early 20th century due to advances in refrigeration and transportation, is central to its rise in popularity. Iceberg lettuce became synonymous with simple yet crisp salads in American cuisine, and by the mid-20th century, the wedge salad was firmly established in steakhouses.
One possible influence is the **Cobb salad**, created in the 1930s at the **Brown Derby restaurant** in Hollywood, which also features lettuce and various toppings. However, the wedge salad differentiates itself by its distinctive presentation and use of a wedge-cut iceberg lettuce. The salad gained prominence in the **1960s and 1970s**, particularly in steakhouses and upscale restaurants, where its rich toppings and bold flavors paired well with the hearty, carnivorous meals served.
### Popularity and Cultural Significance
The wedge salad experienced a resurgence in the early 2000s as part of a broader revival of classic American dishes. Chefs and restaurateurs embraced the nostalgic appeal of traditional foods, often reinventing or elevating them with modern ingredients. As a result, the wedge salad continues to be a staple on steakhouse and fine-dining menus.
In pop culture, the wedge salad is often seen as a symbol of the mid-century American dining experience, associated with both simplicity and indulgence. Its staying power is a testament to its versatility, as it can easily be customized to fit a wide range of flavor profiles while maintaining its recognizable form.
### Conclusion
The wedge salad, while simple in its essence, remains a beloved and enduring dish in American cuisine. With its crisp iceberg lettuce base, creamy dressings, and savory toppings, it offers both a refreshing and indulgent option that has stood the test of time across generations and culinary trends. Whether served in its classic form or with modern twists, the wedge salad continues to be a favorite in both casual and fine-dining restaurants.
References
editSmith, A. F. (2007). The Oxford companion to American food and drink. Oxford University Press.