CHUCKMAN ORIGINAL ADAPTATION OF A RECIPE FOR A WEDGE SALAD FROM A RESTAURANT WHOSE NAME I DO NOT REMEMBER
Instead of the usual rather massive deep-cut hunk of Iceberg
lettuce, this salad offers several shallower-cut wedges whose size comes closer
to large dill pickle quarters.
Some people sneer at Iceberg lettuce, but I think it a silly thing to do. No less a culinary genius than Jacques Pépin has said he quite likes it with its crunch, and I quite agree.
FOR A SINGLE SALAD
Hard boil two large eggs and set aside to cool.
Four of the lettuce wedges make a plate, or more if you wish. You can arrange them almost like a little pile of campfire logs to give the plate some height.
Dress the lettuce with any of the creamy-style salad dressings – Thousand Island, Ranch, Blue Cheese, Creamy Italian, or other. Swirl the dressing around a bit across the lettuce and the plate for appearance.
When the eggs are cool, mash them using a potato masher, the kind that has a large number of small round holes. This will produce pretty egg bits which resemble Mimosa flowers.
Sprinkle these gracefully over the dressed lettuce and onto the plate.
Simple but delicious.
