The Drunken Wedge, a Variation on the Classic Wedge Salad

Variation on the classic wedge salad

Iceburg lettuce rules…for certain things. Crisp and refreshing, I would’t think of putting anything else on my bacon, lettuce and tomato sandwich. And cut into a wedge and sprinkled with crumbled bleu cheese, bacon and smothered in a creamy dressing, it may be the most perfect salad creation ever.

I’ve heard people refer to the Wedge as lazy. Yes, it’s easy, but served with perfectly sizzled steak off the grill that took only minutes to cook, you can call me lazy any day. It’s the perfect easy meal for a lazy summer day.

I thought it would be fun to try  this tipsy version of the classic wedge salad I saw in Michele’s new cookbook, Tasting Colorado. Tasting Colorado showcases Colorado cuisine from classic Western fare to global favorites. Michele has collected recipes from many of the most well known Colorado restaurants, bed and breakfasts, hotels and lodges.

This recipe was submitted by New Belgium Brewery in Fort Collins, makers of the popuar Fat Tire Beer. A saison-style beer is used in place of vinegar and it creates a nice contrast to the creaminess of the mayonnaise. Let’s take a look:

Wedge Salad with Saison-Ranch Dressing
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
Ingredients
  • 1 head iceberg lettuce, outer leaves removed, rinsed and quartered
  • ½ C. bleu cheese crumbles
  • 4 slices thick-cut bacon, fried, drained and crumbled
  • 4 green onions, thin sliced
  • 12 grape tomatoes, halved
  • Fresh cracked black pepper
  • 2 hard boiled eggs, sliced (optional)
  • Dressing:
  • ½ C. mayonnaise
  • ¼ C. buttermilk
  • ½ C. New Belgium Saison style beer or other farmhouse ale
  • 4 T. fresh squeezed lemon juice
  • ¾ t. garlic salt
  • 1 t. honey
Instructions
  1. For the salad: Place the quartered iceberg lettuce in the center of 4 plates and drizzle with Saison-Ranch dressing Dividing evenly between the plates, sprinkle the bleu cheese crumbles, bacon and green onions over the top of the wedges. Arrange the tomatoes and eggs (if using) around the base of the salad and the edges of the plates. Sprinkle with fresh cracked black pepper.
  2. For the dressing:
  3. Combine the mayonnaise, buttermilk, beer, lemon juice garlic salt and honey in a small bowl and mix well. Chill until ready to serve.

New Belgium Wedge Salad with Saison-Ranch Dressing…It’s What’s For A Salad

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Comments

  1. says

    I love me a wedge salad, and I think the addition of a little beer in the dressing sounds perfect. The only thing I think this salad could use is a healthy sprinkling of candied pecans. There you have my idea of the perfect accompaniment to a nice thick steak. Yum!

  2. says

    I haven’t tried this recipe yet from Tasting Colorado but it caught my eye for sure. Yours looks great and perfect with steaks on the grill.

  3. says

    Couldn’t pin it fast enough, Lea Ann, I LOVE wedge salads. This is the most exciting one I have ever seen and I can’t wait to have just this and a perfect steak.

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