Remember the 1970s with its leisure suits, lava lamps, and platform shoes? (I saw a 60-something lady today at the local Sprouts Market teetering along in jeans and sky-high platform shoes! Whoa.)
Foodwise, I remember those wonderful wedge salads served with generous dollops of roquefort dressing and topped with all sorts of colorful toppings. They were a big steakhouse favorite and I recall making them from a recipe in Sunset Magazine. (I loved that magazine back in the day.)
This wedge salad is quite a sight–resplendent with an inspired thousand island-ish dressing and all sorts of wonderful toppings and textures. It’s hot weather food, too. No heating up your kitchen to make this one. What’s not to love here?
Summer is salad season. Make this salad a part of your summer table.
This salad is inspired by Ree Drummond’s Wedge Salad (here ) and the salad dressing is an Emily Nunn recipe you can find here..
Here is the recipe as I prepared it in my kitchen.
Summer Wedge Salad
Ingredients
- For the Salad
- Iceberg lettuce wedges or slices
- Garnishes: This recipe is open to a lot of options. Here are some suggestions.
- Sliced green onions
- Chopped avocado
- Grated cheddar cheese
- Chopped parsley
- Chopped red pepper
- Chopped cherry tomatoes
- Hard-boiled eggs
- Chopped red onion
- For the Dressing:
- 1 C. mayonnaise
- 3 T. sour cream
- 3 T. sriracha (or a hot sauce of your choice)
- 1/2 C. chopped green olives
- 1/2 C. chopped cornichons
- 2 T. chopped red onion
- 2 t. honey
- 2 T. lemon juice
- 1 T. champagne vinegar
- Kosher salt and black pepper
Directions
- Step 1 Prepare the salad dressing by combining all the ingredients and whisking until everything is well-mixed.
- Step 2 Cut a head of iceberg lettuce into wedges or thick slices. Arrange the wedges artfully on a plate or plates. Drizzle the dressing over the wedges. Scatter garnishes on top of wedges and serve.
