Light and refreshing crunchy wedge salad served with grilled lemongrass steak and a creamy tangy buttermilk blue cheese dressing.
Wedge salad is one of the easiest salads to make, it’s a classic dish found in most steakhouses. I’m not one to order this dish as a starter, personally I like salads made with leafy greens and not just your cheap iceberg lettuce but this is something I will make at home since its quick to make and I usually have all the ingredients readily available.
I love the crunch of the cold, crisp iceberg lettuce, while this is not your typical healthy salad, the buttermilk blue cheese dressing is really the star of any classic wedge salad. The creamy tangy dressing seeps into all the layers of the leaves and its so good.
Wedge salads are timeless and while the iceberg lettuce doesn’t cost much, all the other ingredients towering over the lettuce really does elevate this dish. The smoky bacon, fresh tomatoes, sharp red onions, crunchy croutons and funky crumbled blue cheese create a delicious bite and top of that we added marinated lemongrass steak for a more modern twist. Make sure you let the steaks marinade for at least 30 minutes before cooking.
How do you wash lettuce for wedge salad? First, remove the outer leaves as they tend to be brown or wilted. Rinse the whole head under running water. Make sure the water is cold, you can also cut into quarters and rinse each wedge separately. Then, simply place them onto a clean kitchen towel in order to remove any excess wate
Cut the lettuce into quarters (make sure to remove the stem) and place each quarter on an individual plate or if your like us and want to serve this sharing style fill the platter with iceberg quarters, we separated the quarters in half by removing the inside and scattered them on the plate as we did not want the traditional wedge tower presentation since this only works for individual portions. I suggest serving it on a larger plate so there is plenty of room for the salad so you can slice it easily.
Pour over the dressing and top, you really want it to seep into each layer of lettuce leaf, next add your surrounding ingredients like cherry tomatoes, sliced red onion, crumbled croutons, avocados, crumbled bacon, and crumbled blue cheese. To served add the sliced lemongrass steak, garnish with fresh cracked pepper and chives.
The perfect wedge salad for outdoor entertaining and quick lunches. @thecommunalfeast #thecommunalfeast
For the lemongrass steak:
1. To make the marinade add all ingredients to a Ziploc back and marinade for at
least 30 minutes before serving.
2. Grill the steak on medium-high heat for 4 minutes per side. Let rest for 2 minutes
and slice against the grain. Set aside for serving
To make the dressing:
3. Add all ingredients to a bowl, mix together and season accordingly.
To assemble the salad:
4. Add iceberg wedge quarters to a plate, dress the salad with a generous portion of
dressing, you want each piece of lettuce to be coated with the blue cheese dressing.
5. Next add the cherry tomatoes, sliced red onion, and avocados. Crumble the croutons
over the salad, add the bacon pieces and crumbled blue cheese.
To garnish add chopped chives, sliced steak and fresh ground pepper