In my opinion, it taste just so much better that way. You can prepare the dressing few days in advance. It’s so flavorful and tastes insane when you spoon it over chilled iceberg lettuce and all the veggies. Traditional wedge salad is made with buttermilk blue cheese dressing, however, I gave my dressing a little twist by using crumbled feta, minced white onion, and tomato instead. So you can serve it layered on a big platter or in a salad bowl. This version is basically the same concept except it feeds a crowd. I shared a wedge salad recipe a while back that I absolutely love. The dressing just has to be star of the recipe. It’s crunchy with just the right amount of veggies but also really creamy. It’s time to put a wedge salad back on the menu at home.If you’re in a mood for crunchy spring salad than you’ve come to the right place! This spring inspired chopped wedge salad with creamy buttermilk feta dressing is the salad to make right now. I also had an obsession with ranch dressing, so this salad is a bit of an homage to that.” We used to whip fresh cream and eat it on just about everything. “When creating this dish, I wanted to make something that was eye-catching and different but also tasted like a bunch of my childhood memories. Hampton + Hudson co-founder Jenn Streck sees their Wood Grilled Caesar Wedge as a takeoff of the classic Caesar salad, incorporating brown butter-thyme croutons and fried capers for an unusual presentation and a salad with lots of added crunch.Īnd King + Duke executive chef Eddie Barrett offers a hearth-roasted spring green salad on his menu that’s topped with whipped buttermilk. Pickling the tomatoes adds a bright burst of acidity while the feta (which stands in for traditional blue cheese) keeps the dish lighter for summer.” Bagna Cauda takes the place for the dressing and adds a meatiness from the anchovies that replaces the traditional bacon. “Grilling the Little Gem lettuce adds a smokiness and tremendous depth of flavor to the lettuce, which is usually just used as a vessel for the dressing and toppings. Joey Ward, chef and owner of Southern Belle, offers an off-the-menu wedge - grilled Little Gem lettuce with pickled tomatoes, shaved red onion, Bagna Cauda and fresh feta - that he created to use traditional wedge ingredients in a different way. “I put a spin on a wedge salad with some Spanish influences like adding serrano ham and our charcuterie crumble, and then taking advantage of great local products like farmer Bobby Britt’s lettuce and tomatoes and Shakerag Blue from Sequatchie Cove Creamery in Tennessee.” For the traditional accompaniments of blue cheese, bacon and tomatoes, he says, “We use creamy Gorgonzola Dolce imported from Italy, we cure our bacon in-house, and we use farmhouse heirloom cherry tomatoes that have such a burst of sweetness.”Īt the Iberian Pig, executive chef Josue Pena added Spanish influence to the wedge. Chef Mark Alba says Little Gem lettuce is like a cross between iceberg and romaine. He says one of the things that makes the salad so delicious is that you get all these flavors - Green Goddess dressing, Asher Blue, and soft herbs - in one bite, “It’s like a bite of pie.”Īt 5Church, they swapped the iceberg for Little Gem lettuce. The pickled onions give the salad a nice balance.”Ĭhef Tony Manns at C&S Seafood and Oyster Bar in Sandy Springs added nuts and seeds for crunch to his Baby Gem Lettuce Wedge Salad using Sweet Grass Dairy’s Asher Blue. He shared his recipe for the version served at Arnette’s and told us, “For Arnette’s, I wanted to do something more like a traditional steakhouse wedge while incorporating things from our restaurant, like the hearth-roasted tomatoes, which pick up some smoke, and Fourme d’Ambert, a delicious smoky French blue cheese. “I am a huge wedge salad kind of girl,” she told us, “so we had fun amplifying the flavor profile of this dish by using two types of dressing - our tangy ‘Bama white sauce and our homemade herby buttermilk ranch - and then finishing the salad with a stack of our signature Nashville hot chicken.”Īs executive chef at both Haven and Arnette’s Chop House, Stephen Herman faced the challenge of creating wedge salads for each. Emily Hyland, co-founder of Emmy Squared pizzeria in Atlanta’s Glenwood Park, serves one of the most unusual versions, the Huge Hot Chicken Wedge.
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