| California Wedge Salad
American
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| A wedge salad is simple to make and delivers delightful flavor and crunch. A staple for venture capitalists at MacArthur Park restaurant, Palo Alto, the wedges are made with common iceberg lettuce. If you don’t need that crunch as you talk your deal, there is better flavor and health benefits using romaine lettuce. The toppings here are suggestions - use what you like, but the creamy dressing and crumbled cheese are essential.
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| Ingredients |
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1 large head Romaine lettuce
1/2 cup creamy dressing, such as Ranch, or Creamy Peppercorn (see recipes)
3 tablespoons gorgonzola, bleu cheese, or feta, crumbled
optional
1/2 cup sliced tomato or halved cherry tomatoes
1 avocado, thinly sliced
1 large roasted pepper, sliced into thin strips
2 tablespoons chopped chives or thinly sliced red onion
2 slices cooked bacon, crumbled
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Steps
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| 1 | Cut lettuce in half lengthwise, if large then cut in quarters. |
| | 2 | Pour 1/4 cup dressing on each wedge. Sprinkle with some of the cheese. |
| | 3 | Add any of the optional ingredients. |
| | 4 | Top with dressing and rest of the cheese. |
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| Yield |
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