Poor iceberg lettuce – it is the laughing stock of the lettuce family. The red-headed stepchild, the black sheep, the embarrassment. Once the mainstay of weeknight dinner salads across the nation, iceberg lettuce has fallen so out of favor that it is now an overpriced novelty at a health food store. Did you know that you can buy organic iceberg lettuce? And that it is $3 for a head, rendering its reputation as an economical choice somewhat moot?
I must confess that, after trying it again for the first time in at least a decade, I kind of enjoyed it. Its crunch, its mild sweetness, its structure and architecture. It is attractive to look at, gratifying to cut into with a knife and fork, and satisfying to consume.
And there is probably no better way to showcase iceberg lettuce than with the classic wedge salad. You drown a hunk of it in homemade blue cheese dressing, dress it up with bacon, and partner it with a garnish of tomato and red onion. The most important thing is to make sure you get a little bacon and a lot of blue cheese in each bite.
1 head iceberg lettuce
18 cherry tomatoes (3 per salad), sliced in half
6 slices bacon
1 red onion
For the dressing:
8 ounces Greek yogurt
juice from one lemon
2 Tbs apple cider or white wine vinegar
3/4 cup blue cheese, crumbled
1 tsp hot sauce
freshly ground black pepper
salt to taste
Combine all dressing ingredients in a bowl, mashing the blue cheese with a fork to blend. Add salt and pepper to your liking. Set aside.
Cook bacon until crisp and set aside.
Slice tomatoes in half. Using a mandoline or sharp knife, slice the red onion very thinly. Last, slice the head of iceberg in half, and then in thirds.
Arrange each wedge on a plate. Add onions and tomatoes. Add dressing, generously. Lastly, crumble one slice of bacon over each salad.
Garnish with coarsely ground pepper if desired, and serve.