Add the tomatoes, carrots, red onion and blue cheese crumbles. Place the wedge of lettuce on to plates and ladle the blue cheese wedge salad dressing over each portion. Cut the head of lettuce into quarters turn on its side and cut out the core. Remove any wilted or discolored leaves from your iceberg lettuce. It turns hard-boiled eggs into the consistency of couscous, and it’s the perfect topping for this iceberg wedge salad. Continue in this method until all of the egg has passed through the mesh. Place the egg in a mesh sieve and using the back of a spoon (or your clean fingers, press the egg through the sieve, scraping the outside of the sieve as the egg is pressed through. Drain the water & rinse with cold water to stop the cooking and cool the egg enough so you can handle it. Hard boil an egg, by bringing a small pan of water to a boil, adding the egg and cooking for 6 minutes. This might seem excessive, and I’ll preface it by saying you DO NOT NEED TO DO THIS, but this is a great way to get very fine - even fluffy - minced egg to top this wedge salad recipe. Don’t Chop The Avocado Until You’re Ready to Serve (you don’t want it oxidizing before you top the salad.). Quarter the Iceberg Lettuce and Remove the Core – I recommend doing this just before assembling the wedge salad, to keep lettuce fresh with no brown spots. Shred the Carrots – I use a box grater for this and it can be done a day ahead of time. If you’re sensitive to the sting of onions, soak the chopped alliums in ice water for 15 minutes, then pat dry. Dice the Onions – You can do this in advance or at the last minute. Chop the Tomatoes – Best done at the last minute. Then sieve them at the last minute (instructions below.) Cook and Chop or Sieve the Eggs – I like to boil and peel the eggs in advance and keep them in the refrigerator until I’m ready to use them. Make the Blue Cheese Dressing – This can be made several days ahead. Fry the Bacon – you can do this earlier in the day and keep the bacon out at room temperature. The croutons will stay crunchy for days in an airtight container. Make the Croutons – toss a few slices of stale bread in the food processor, then toss the crumbs with olive oil and bake until crispy. Trust me, you don’t want to be frying bacon when everyone’s got a wedge of iceberg in front of them… The good news is most of the prep can be done up to a day ahead of time. You’ll want to prep all the ingredients BEFORE you start assembling your salads. And yes, you’ll get bits of crispy golden croutons in every bite. 
I recommend Trader Joe’s sourdough, which produces perfectly uneven shreds of bread that, when toasted in the oven, are the epitome of crunchy bliss, especially on a wedge salad like this. Most fresh bakery bread is too soft and quickly becomes crumbs in a food processor. You can use any sturdy, country or sourdough bread, and preferably one that’s a little stale. My method ensures tasty, crunchy croutons in every bite that won’t rip the flesh from the roof of your mouth. Plus, you might get 5 or 6 croutons on a whole iceberg wedge salad serving - which means you’ve got a whole lot of bites that are DEFICIENT, if not downright DEVOID of croutons.
#ICEBERG WEDGE SALAD SKIN#
And pointy-square (have you ever had a crouton rip the skin off the roof of your mouth? I have.) Here’s my beef with store-bought croutons. You’re probably thinking, “Croutons? No big deal, I’ll pick some at the store.” These additions make me feel a smidge better about diving into this nutritionally deficient but absolutely OUTSTANDING iceberg wedge salad. Personally, I like a bit of avocado and some grated carrots for color and crunch. There are other optional ingredients you can certainly use in this salad, but these are the MUST-HAVES. For me, however, this hearty salad is definitely a fork and knife recipe and, therefore can easily act as a meal on its own. Traditionally, you’d see these iceberg wedge salads served as a side dish. It wasn’t until the 80s that “mixed baby greens” or “mesclun” became a “thing,”… but that’s another story, er… salad. Although it wasn’t a nutritional powerhouse, iceberg was still lettuce. My Mom would make her signature vinaigrette and add some cut tomatoes and cucumber to her iceberg lettuce recipe… et voilà! Back then, iceberg lettuce was king because it was a blank canvas and cheap. Iceberg lettuce salads were practically the only salads I remember from my childhood. 7 What to serve with the wedge salad recipe:.
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