~ The Classic Blue Cheese and Bacon Wedge Salad + My Buttermilk, Blue Cheese 'n Chive Salad Dressing ~

I can't let "wedge week" on Kitchen Encounters end without posting a recipe for the mother-of-all wedge salads:  the classic blue cheese & bacon wedge salad.  If it's on a steakhouse menu, my husband Joe always orders it, I know Don Draper and all the other Mad Men of Madison Avenue loved it, and, even James Beard, the father of American gastronomy, was a fan of it.  In 1963, McCall's Cook Book said, "this firm, crisp, compact most familiar of light-green lettuces is a favorite of men, particularly those who like to pour creamy blue-cheese dressing over it".

Next to a TV Dinner, this just might be as retro as retro gets!

A bit about the classic wedge salad:  Culinary reference books say iceberg lettuce (also known as crisphead or Simpson) was popular with Americans as far back as the 1920's, but, it places this lettuce "at the top of its game" in the 1950's and 60's.  During this time period, "the classic wedge salad" (a wedge of iceberg lettuce topped with creamy blue cheese dressing, crumbled blue cheese, bits of bacon, and sometimes, diced tomatoes too) ruled the salad world much like the grilled chicken Caesar salad does today.  It was a staple on every Steakhouse menu.  While this combination has been deemed unhealthy by current-day food police, it was, and still is, undeniably delicious.  This is unfair.  Back in my day "the big cold wedge" was a pleasurable indulgence:  we Americans weren't eating via drive-through windows every night of the week.

A bit about iceberg lettuce:  Prior to the 1920's, Americans relied primarily on seasonal leaf lettuces that were grown in their gardens or sold in their local markets for their salads.  Then, along came the railroad.  It became possible for iceberg to be shipped year round, in traincars, from California to every corner of the USA.  Each crate of this round-headed super-crispy lettuce, which has a longer shelf life than all other leafy greens, was topped with ice to keep it cold during the long trip.  As the traincars would pull into depots for delivery and unpacking, the rail workers would shout, "Here comes the icebergs", or, "The icebergs are coming"!

For my Buttermilk, Blue Cheese 'n Chive Salad dressing:

Blue cheese dressing is one of America's most popular salad dressings -- especially with men.  In any steakhouse you'll be offered their house salad, many times a classic wedge salad, with the option of their in-house-made blue cheese dressing on top of it.  Order chicken wings anywhere, and unless you request them served otherwise, they will arrive at your table with blue cheese dressing.  

My recipe will rival any blue cheese dressing.  Chocked full of chunky blue cheese crumbles, just the right balance of sweet and savory spice with a touch of heat, I'm reasonably certain this will become one of your favorite versions.  My favorite blue cheese comes from Denmark, but, if you've got a favorite, as long as it can be crumbled, use it.  If you have the time, prepare the dressing a day before serving to allow it time to thicken and give all the wonderful flavors time to marry.

For the salad dressing:

1/2  cup each:  buttermilk, mayonnaise and sour cream

1/2-3/4 teaspoons cayenne pepper sauce

1/2  teaspoon each:  lemon juice and Worcestershire sauce

3  tablespoons minced chives

1-1 1/2  cups crumbled blue cheese, 4-6 ounces

For the dried spice blend:

1/2  teaspoon each:  minced garlic, garlic powder, sugar and celery salt

1/4  teaspoon each:  minced onion, onion powder, celery seed, cracked black pepper, white pepper

1/8  teaspoon salt

~ Step 1.  In a medium bowl, vigorously whisk together the salad dressing ingredients, except for the blue cheese crumbles and chives.

~ Step 2.  In a small bowl, stir together the dried spice blend.  Add them to the bowl of wet ingredients and, once again, vigorously stir.

~ Step 3.  Fold in the chives and blue cheese crumbles.

Note:  Depending on how much blue cheese you added, you will have 2-2 1/2 cups of salad dressing.  Transfer to a food storage container, cover and refrigerate several hours to overnight. 

Meet "the big cold wedge" of the past & indulge!

1  head iceberg lettuce, cored and cut into 4 wedges

1 1/2-2  cups dressing, from above recipe

1/2-3/4  cup crumbled blue cheese

1/2-3/4  cup crisply-fried and chopped bacon

2-3  tablespoons minced chives

2-3  dozen 3"-4", asparagus spears, blanched and chilled, 6-8 spears per salad and/or sliced tomato wedges (optional)

Note:  Asparagus is not part of this classic salad, but, when served next to a steak, they and/or tomatoes turn it into an exquisite retro meal.

~ Step 1.  If serving asparagus, blanch in simmering water for 1 minute, drain, rinse and chill.

~ Step 2.  Fry and chop the bacon, crumble the blue cheese, mince the chives, and, core and cut the lettuce into four wedges.

To assemble the big cold wedge:

Place one wedge of lettuce on each plate. Arrange 6-8 optional asparagus spears around each wedge.  Drizzle with a generous 1/4 cup of blue cheese dressing and sprinkle crumbled cheese and bits of bacon over the top.  Garnish each salad with chopped chives.

Would you like freshly ground pepper on that?

Of course you would -- now, go ahead, take a taste:

I think you'll agree, my dressing makes this salad perfection.  

The Classic Blue Cheese and Bacon Wedge Salad + My Buttermilk, Blue Cheese 'n Chive Salad Dressing:  Recipe yields 4 wedge salads and 2-2 1/2 cups salad dressing.

Special Equipment List:  cutting board; chef's knife; whisk; large spoon or rubber spatula; 6-cup food storage container w/lid

Cook's Note:  Would you like filet mignon with your wedge salad? For another retro favorite you can find my recipe for ~ Steak au Poivre (Peppercorn Crusted Filet Mignon) ~ in Categories 3, 11, 21 or 26! 

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2014)

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~ Shrimp, Orange, Avocado & Onion Wedge Salad + A Sun-Kissed Orange & Very Citrus Salad Dressing ~

~ Buttermilk, Blue Cheese 'n Chive Salad Dressing + Why I love Danablu cheese & some chive talkin' too!~

Comments

[Kitchen Encounters]

Good Morning! I'm so glad you and Mike enjoyed my version of blue cheese dressing. I can't wait to see photos of your own organic lettuce plants -- you two "homestead-sustainable-farmers" (is this the correct terminology) are doing a FANTASTIC job with your new venture!

[Teresa Gottier]

Mel, I made the wedge salad last night, and it was great! Your blue cheese dressing is truly to die for! I even bought a head of organic iceberg! LOLOL!

[Kitchen Encounters]

Swiss chard I like too!

[Teresa Gottier]

Definitely! Even Swiss chard. :P

[Kitchen Encounters]

It's funny you mention that, I'm working on a post for pasta with spinach, gorgonzola sauce and walnuts. I'll bet even I would like kale substituted for the spinach in this one! Your thoughts?

[Teresa Gottier]

I'll be honest with you Mel, I do not really like raw kale, but I can cook it and turn it into a delicacy over pasta. :)

[Kitchen Encounters]

Teresa -- my organic lettuce growing lover of leafy greens! Before I even read your comment I knew there would be a reference to kale. I do promise to try harder to like it. I really promise!

[Teresa Gottier]

I see blue cheese dressing in my near future! Would you be mad at me for putting it over a kale wedge? ;) Hahahaha! No seriously, I have lettuces almost ready in the garden. No Iceberg yet though. I'll work on that. Love the blog, Mel!