Fancy Wedge Salad
Looks fancy for company but is super easy This also works really well as a chopped salad I make the chopped when its just us.
Looks fancy for company but is super easy This also works really well as a chopped salad I make the chopped when its just us.
- Carbohydrate 23.1667412166667 g
- Cholesterol 19.712 mg
- Fat 19.7155824033333 g
- Fiber 1.78199915491571 g
- Protein 3.72997811333333 g
- Saturated Fat 4.06248320433333 g
- Serving Size 1 1 Serving (216g)
- Sodium 781.778658 mg
- Sugar 21.384742061751 g
- Trans Fat 1.37528805133333 g
- Calories 273 calories
Step-by-step
- On each salad plate, place 1 wedge of lettuce turn on its side or chop lettuce and put in individual salad bowls.
- Pour dressing over wedge near center letting a little puddle on each side of wedge or drizzle over top of bowls (1-2 T is enough).
- Sprinkle with tomatoes, green onions and bacon.
Cold, dense iceberg lettuce provides a rigid architecture that supports heavy toppings without collapsing. Keeping the head refrigerated until the exact moment of cutting preserves cellular turgor pressure, which guarantees maximum crunch under the knife. Water droplets trapped between leaves will dilute dressings, so core the head and dry the wedges thoroughly on paper towels before plating.
Fat coats the palate and dampens the sharp acidity of ketchup and relish within the dressing base. Whisking mayonnaise with high-sugar condiments requires thorough emulsification to prevent separation on the plate. Chilling the mixed dressing for at least thirty minutes allows the flavors to meld and thickens the viscosity so it clings to vertical lettuce surfaces rather than pooling exclusively at the base.
Rendering bacon until completely dehydrated prevents limp, chewy strips from disrupting the crisp mouthfeel of the raw vegetables. Drain the cooked meat on a wire rack rather than a flat surface to maintain air circulation and prevent condensation from softening the crust. Dice tomatoes precisely to a quarter-inch cube so they release minimal liquid onto the plate.
Swapping mayonnaise for Greek yogurt alters the fat-to-acid ratio, requiring a pinch of sugar to balance the natural tartness of the dairy. Chopping the lettuce transforms the structural presentation into a tossed format while preserving the identical ratio of surface area to dressing.
