The lettuce wedge salad was once a ubiquitous menu item of the 1950s and 1960s and only lost its appeal in the seventies when more interesting salads came on the scene. Apparently, the wedge has seen its way back in trendy menus but I have yet to come across one. Truthfully, would I order the wedge salad if I saw it on a menu? Come on, it’s so easy to make at home, I’d probably just feel ripped off if I did.
Looking through the various resources at hand, I’ve noticed that the wedge salads of today are mostly done with a blue cheese dressing. Hubby’s not a fan of blue cheese and getting him to eat salad on its own is difficult enough, there will be no chance that he’ll even come close if he caught a whiff of blue cheese. I had to improvise.
In place of the blue cheese dressing, I made a much lighter mustard mayo dressing which worked out really well. It was sweet, slightly tangy and had a little kick to it from the English mustard. The combination of refreshing, crunchy iceberg leaves, salty, crispy smoked bacon and pine nuts was delicious.
I’m guessing the lettuce wedge will be making more of an appearance at our dining table this summer and no, blue cheese dressing will not be joining.
My (hopefully) healthier version of the lettuce wedge salad
1 small head of iceberg lettuce
2 rashers of smoked bacon
handful of pine nuts
Half cup of light mayo
2 tbsp dijon mustard
1 tsp of english mustard
1 tbsp lemon juice
olive oil to thin the dressing
Cut the lettuce into wedges
Cut bacon rashers into bits and fry till crisp
Mix the dressing ingredients together, drizzle over lettuce wedges. Top with bacon and pine nuts…and voila!