Of all the retro foods resurfacing these days, the wedge salad is a perfect fit for summer dining. Adding deviled eggs only takes it up a notch. As is the case with all these “oldie but goody” recipes, the options for updating are endless!
The original wedge of the 80s made it to my table as an appetizer course often. The basic recipe used iceberg, crumbled blue cheese and bacon, the simple dish loved by all. These days, I like to add a few more ingredients and find it can serve it as a meal in itself. Halved cherry tomatoes, sunflower seeds for salt and crunch, and black olives for even more salt are just a few of the possibilities. Honestly, only your refrigerator contents and imagination will limit what can work.
As the days grow warmer, finding cool, light meals is a must. So, this salad was the perfect choice for dinner last night!! Simple and easy prep creates a pretty, refreshing plate. Adding deviled eggs on the side completes the meal, adds a bit more substance and protein, and using some of the same ingredients cuts down on the work! I find taking the time to prepare all the ingredients and setting up an assembly line for putting it all together works best. Here is my suggested plan for creating this fun, light, summer meal.
Slice head of Iceberg lettuce into wedge portions
Cook bacon until crisp and crumble (2 slices per person)
Crumble good blue cheese (allow an ounce per serving)
Halve cherry tomatoes (4-5 each)
Sunflower Seeds (1 tbsp per person)
Black or Greek Olives (6 each)
Your Favorite Blue Cheese Dressing (1-2 Tbsp per person)
Salt and Pepper
Drizzle of Olive Oil and Balsamic Glaze
Directions: Assemble plates by placing one or two wedges in center. Build dish by adding ingredients above. Season with salt and pepper and finish with oil and glaze for an added punch of taste and beauty. That really is an easy summer wedge salad!
Serve with these easy Deviled Eggs to complete Meal.
4 Hard Boiled Eggs
1 Tbsp Mayo
1/2 tbsp Dijon Mustard
1/2 tbsp Horseradish Sauce
1 tsp Rice Vinegar
1/2 Shallot minced
Juice of 1/4 lemon
Salt and Pepper to taste
Chives for garnish
Directions: Halve the Eggs, scoop yolks and mash. Add mayo, mustard, horseradish, vinegar,shallot, lemon juice and salt and pepper. Mix well. Spoon back into eggs and garnish with the chives and paprika. Add bacon and blue cheese crumbles from salad ingredients to marry well together.
This light summer meal is so fresh and very satisfying. Pair it with a nice white wine and you’ve created a lovely dinner. Remember, make it your own. Use any or all of these suggestions and add your own favorites. Be creative and have fun! And best of all, keeping it light allows you to have absolutely no guilt in adding dessert!!
Susan Richards is a contributor and life long friend of BonBon Rose Girls!