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.
And if you’re salad fans like us, don’t miss my post on 9 Secrets To A Remarkable Tossed Salad. A step by step guide on how to make the best tossed salad ever.
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:
- 1 head iceberg lettuce outer leaves removed, rinsed and quartered
- 1/2 Cup 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 optional, sliced
- Dressing:
- 1/2 Cup mayonnaise
- 1/4 Cup buttermilk
- 1/2 Cup New Belgium Saison style beer or other farmhouse ale
- 4 Tablespoons fresh squeezed lemon juice
- 3/4 teaspoon garlic salt
- 1 teaspoon honey
- 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.
- For the dressing:
- 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
dan says
July 10, 2013 at 2:36 pmThat’s a great photo! And the salad has a name that suits me : ) Your blog is first-rate, Lea Ann.
Lea Ann says
July 10, 2013 at 3:43 pmThanks Dan, that’s a nice compliment.
Larry says
July 10, 2013 at 4:02 pmI like a wedge of iceberg with dressing but have never taken it to this level – looks delicious you hardy Coloradan you.
Lea Ann says
July 11, 2013 at 6:25 pmAnd we eat it after we’ve walked to work in 10 ft. of snow for two miles..uphill
adam @unorthodoxepicure says
July 10, 2013 at 5:44 pmMmmm… Beer on my salad. (And Bleu Chees too!) Wonderful, Lea Ann!
Lea Ann says
July 11, 2013 at 6:27 pmThanks Adam. 🙂
Sam @ My Carolina Kitchen says
July 11, 2013 at 4:45 amGreat photo Lea Ann. Your wedge would make a perfect lunch dish for me, sort of an unconstructed BLT with an egg.
I think the crunch in this salad goes very well with a perfectly cooked thick steak.
Sam
Lea Ann says
July 11, 2013 at 6:27 pmReading your comment made me instantly hungry. 🙂
Jenn says
July 11, 2013 at 6:32 amI’m with you… call me lazy, who cares? At least I’ll be eating this delectable little salad!! 🙂
Lea Ann says
July 11, 2013 at 6:28 pmYay for lazy Summer meals. 🙂
Karen Harris says
July 11, 2013 at 6:56 amI 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!
Lea Ann says
July 11, 2013 at 6:28 pmMy eyes glazed over thinking about those candied pecans … Great idea Karen.
Karen (Back Road Journal) says
July 11, 2013 at 10:21 amIceberg is the perfect lettuce for a hearty dressing…your wedge looks terrific.
Lea Ann says
July 11, 2013 at 6:29 pmThanks so much Karen.
Karen says
July 11, 2013 at 1:13 pmLooks so refreshing!
Lea Ann says
July 11, 2013 at 6:29 pmWe need refreshing right now Karen. It’s 101 outside
Holly says
July 11, 2013 at 5:00 pmI 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.
Lea Ann says
July 11, 2013 at 6:29 pmHolly, you should give it a try. I’m starting to think that every darn recipe in that cookbook is a winner.
Chris says
July 11, 2013 at 6:22 pmCouldn’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.
Lea Ann says
July 11, 2013 at 6:30 pmThanks so much Chris. Let me know how you like it.
Rocky Mountain Woman says
July 12, 2013 at 9:14 amI love wedge salads on busy, hot days. It’s so easy and rewarding! I will try this one this weekend!!!
lisaiscooking says
July 12, 2013 at 3:59 pmIceberg is so good with a blue cheese dressing! The boozy version with beer in the dressing sounds great too.
Lea Ann says
July 13, 2013 at 2:32 pmThanks for stopping by Lisa. The beer did add a unique version for the dressing.
Vickie says
July 15, 2013 at 10:48 amI haven’t had a wedge salad in years – I don’t know why. This sounds perfect!
Lea Ann says
July 15, 2013 at 12:38 pmNot had a wedge in YEARS??? Love em. I make them 3-4 times a year and when I do, ask myself why I don’t have them more often.