Salads are such a wonderful way to eat when you love food that feels vibrant and full of life. I especially enjoy turning a simple salad into something memorable, like this soul-satisfying Wedge Salad. A great salad can be every bit as enjoyable as the rest of the meal, and I can’t wait to share what makes this one so special.
This colorful take on a classic is packed with appeal and is sure to be a hit with all your favorite eaters. It’s the kind of dish that can easily earn a regular spot in your meal rotation. If you haven’t tried it yet, now is the perfect time.
Wedge salads are a classic restaurant style salad often found on the menus of beloved old-school restaurants. I know plenty of people, myself included, who enjoy having a salad as the main event at least once a week. I love giving classic recipes a fresh update for today’s eaters, and this version is a perfect example of that.
Mind-blowing Wedge Salad
Salads are such a wonderful way to eat when you love food that feels vibrant and full of life. I especially enjoy turning a simple salad into something memorable, like this soul-satisfying Wedge Salad. A great salad can be every bit as enjoyable as the rest of the meal, and I can’t wait to share what makes this one so special.
Ingredients
Ingredients needed to make the best wedge salad:
- 3 heads of iceberg lettuce
- Creamy Ripe Green Olive dressing, recipe follows
- 6 eggs
- 1 pound slab of bacon, about 3 inches wide
- 2 teaspoons olive oil
- 12 ounces cherry tomatoes, cut into quarters
- 2 cups gluten-free croutons
- 12 ounces of blue cheese crumbles
- 1 cup chives, finely chopped
- ½ cup parsley, finely chopped
- Salt for seasoning
Ingredients needed to make Creamy Ripe Green Olive dressing:
- 1½ cup Whole30 Mayo
- 2 garlic cloves, pressed
- ¼ cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
- 3 tablespoons lemon juice
- Kosher salt to taste, around 2 pinches
- 2 tablespoons red wine vinegar
- 5 tablespoons extra virgin olive oil
- One 6-ounce can of California ripe green olives, drained and divided
Instructions
Creamy Ripe Green Olive Dressing:
- Using a hand mixer or blender, combine the Whole30 mayonnaise, garlic, parsley, chives, lemon juice, salt, red wine vinegar, olive oil, and two-thirds of the olives. Blend until smooth.
- Add the remaining olives and pulse a few times until they are coarsely chopped. Set aside until ready to serve.
Wedge Salad:
- Cut each head of iceberg lettuce into quarters, keeping the core attached so the wedges hold together. Rinse gently and allow them to drain for about 5 minutes.
- Arrange the lettuce wedges cut-side up on a tea towel-lined tray or baking sheet. Refrigerate for about 1 hour to help them become extra crisp.
- Cut the bacon slab into 1/2-inch slices, then cut those slices into 1-inch pieces.
- Heat the olive oil in a skillet over medium heat. Add the bacon and cook until it reaches your preferred level of crispness, about 20 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain.
- Fill a pot with enough water to cover the eggs and bring it to a boil. Meanwhile, prepare a bowl of ice water.
- Carefully lower the eggs into the boiling water and cook for 8 minutes and 40 seconds. Transfer them immediately to the ice bath and let cool for about 3 minutes.
- Once cool enough to handle, peel the eggs and slice them lengthwise into 1/4-inch slices. Set aside.
- Arrange the chilled lettuce wedges on a large serving platter with the cut sides facing up. Lightly season with salt.
- Sprinkle the blue cheese evenly over the wedges, followed by the chives and parsley.
- Drizzle the olive dressing generously over the top.
- Finish with the sliced eggs, tomatoes, bacon, croutons, black pepper, and marinated red onions, if using. Serve immediately.
Notes
Crispy Marinated Onion Topping:
- For an extra crunchy garnish, drain the marinated onions from their oil and sauté them in a skillet over medium heat for about 5 minutes, or until crisp. Sprinkle them over the salad just before serving.
Baked Potato Wedge Salad:
- Turn this wedge salad into a hearty meal by serving it over a baked potato.
- Pierce a potato several times with a fork, then rub the skin with oil and season with salt and pepper. Bake at 375°F (190°C) for about 1 1/2 hours, or until tender throughout.
- Slice the top of the potato open and add a pat of butter along with some blue cheese. Gently mix them into the fluffy potato interior.
- Top with the lettuce, dressing, bacon, tomatoes, eggs, croutons, herbs, and any other wedge salad toppings. Serve immediately and enjoy.
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