The classic iceberg wedge salad gets kicked up by using a saison-style beer is used in place of vinegar, which creates a nice contrast to the creaminess of the mayonnaise.
Iceberg lettuce rules…for certain things. Crisp and refreshing, I wouldn’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.
A classic iceberg wedge salad is simply the best.
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 iceberg 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:
Iceberg Wedge Salad with Saison-Ranch Dressing
- 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
- 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
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.