There was a time, and I remember it well, that iceberg lettuce ruled the salad world. In those days, lettuce simply was iceberg – no options. Today, the varieties are staggering; mixed greens, micro-greens, arugula, frisée, romaine, endive, and on and on. Not only are the options endless, but it seems that iceberg has gotten a bad rap of not being hip and trendy. Imagine that, iceberg is no longer cool.
A towering Iceberg Wedge Salad with Buttermilk Blue and Spiced Pecans. (All photos credit: George Graham)
Well, call me old-fashioned, but I’ve been a closet iceberg fan all along. Oh, I trot out the frou-frou spring mix when company comes a-callin’, but for me and me alone, a towering Iceberg Wedge Salad is the salad of choice.
My rules for the perfect iceberg wedge salad are few, but firm. Cold is key. Not only do the lettuce and ingredients have to be cold, but the serving plate itself must be frosty. In fact, a pewter plate stored in the freezer just before serving, would be ideal. A quality blue cheese is a must, and I will gladly pay a premium price for the heady aroma and tart, pungent taste of a stellar cheese that sings the blues. Crisp and crunch are crucial. Any well-crafted Iceberg Wedge Salad will have bacon and nuts, but my otherworldly wedge has spice-dusted smoked bacon and spicy toasted pecans–a Cajun recipe one-two punch.
Assembling this Iceberg Wedge Salad should be staged as a major construction project. All the pieces and parts should be ready to go at the last minute. Building the perfect iceberg wedge is a titanic undertaking well worth the effort.
Contrast of textures and tastes in the perfect Iceberg Wedge Salad.
- 1 cup Greek yogurt
- 1 cup mayonnaise
- ½ cup buttermilk
- 1 tablespoon lemon juice
- 1 tablespoon sugarcane vinegar
- 1 tablespoon Worcestershire sauce
- 1 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 cups blue cheese, crumbled
- 2 cups pecan halves
- 1 stick butter
- 2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
- Kosher salt
- 1 extra large head iceberg lettuce, cleaned
- 8 strips smoked bacon
- 2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
- 1 large red onion, finely diced
- 2 cups ripe red cherry tomato, halved
- 4 thick slices blue cheese
- 1 cup diced green onion tops
- Freshly ground black pepper
- 4 stalks of green onion
- In a large mixing bowl, add the yogurt and whisk in the mayonnaise and buttermilk. Continue whisking while adding the lemon juice, vinegar, and Worcestershire. Whisk the mixture while drizzling the olive oil and combine. Season lightly with salt and pepper. With a rubber spatula, gently fold in the crumbled cheese and combine. Cover with plastic wrap, and store in the coldest part of the refrigerator for 2 hours or overnight.
- Preheat the oven to 300ºF.
- In a large skillet over medium heat, add the pecan halves. Rotate the pecans as they begin to toast. Be careful and remove them before they burn. In the same skillet, add the butter and let melt. Add the Cajun seasoning and stir to incorporate. Return the pecans to the seasoned butter and mix until all the nuts are coated. Remove the pecans to a baking pan and lightly sprinkle with salt. Place the baking pan into the hot oven and let bake for 10 minutes. Remove the pan and let the pecans come to room temperature before serving.
- Select 4 large dinner plates and place them in the freezer for 1 hour before serving.
- Cut the lettuce into 4 equal-sized quarters. Position them on a platter and place in the coldest part of the refrigerator for at least 1 hour before serving.
- In a large skillet over medium heat, add the bacon strips and cook until fried crispy. Sprinkle liberally with Cajun seasoning. Remove to a paper towel-lined platter to drain. Crumble the bacon into coarse pieces and reserve in a bowl until serving.
- For serving, remove the plates from the freezer and position a lettuce wedge on each. Spoon a generous amount of dressing over one side of the wedge and let the dressing pool at the bottom of the plate. Sprinkle over the diced onion and an even distribution of tomato halves. Stand a thick slice of Roquefort in the dressing leaning against the wedge. Sprinkle the green onion tops and grind a generous amount of coarse black pepper over the salad. Garnish with a stalk of green onion. Serve the salad immediately.
Crunchy, creamy and crisp iceberg wedge salad.
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Thanks, George.
Good Lord, George! This was beyond delicious. The pecan addition was new to me but added another layer of wonderful. Growing up, my mother added hard boiled chopped eggs as garnishment, and that was good too. And you’re right about serving at the coldest a temperature possible. Thanks for writing your wonderful blog about our marvelous Acadian cooking. The world deserves to know and you present things so beautifully.
Hey Suzanne- Chopped boiled eggs are a tasty addition and I plan to try that next time. Thanks for the comment.
I have always thought of iceberg lettuce as a one-trick pony. It had a crunchy texture and neutral flavor. It was a vehicle for eating blue cheese dressing or bulking up poorboys or shrimp rémoulade. Iceberg lettuce used to be everywhere in the sixties. You knew you were in a “classy” restaurant if a head lettuce salad was on the menu. Then it went the way of the Ivory-billed Woodpecker. Now every restaurant trying to make its mark in New Orleans has it on the menu. I am hoping this is a passing fad, like cupcake bakeries and hot dog joints.
But if one feels compelled to eat it, your recipe would be the one to use.
Thanks so much. I agree that a proper wedge salad is “classy.” And I am glad that my interpretation meets your approval. Much appreciated. All the best.
George – I had every intention of making this recipe to the letter. However, time got the best of me. It was fabulous! I made sure to freeze the dinner plates and the lettuce was ice cold. What a difference that makes. I did not include the pecans and substituted Creole tomatoes for the cherry tomatoes. I’m still using some of the dressing as it makes a huge quantity. I’m not much of a blue cheese person but this recipe has completely changed my mind!
Dee Dee- So glad you love this salad as much as I do, and your substitution of fresh Creole tomatoes from Louisiana is brilliant. All the best.
What can I substitute for cane vinegar? Can’t wait to try your version. We celebrate 25 years September 30. We are eating in.
Hey Mary Margaret- Red wine vinegar will work in place of cane vinegar; It has a very different flavor but should work. Thanks.
This really is the perfect wedge salad! The pecans add such a lovely layer of flavor and texture. I don’t think I can ever go back to eating a wedge salad without them. Thank you for sharing!
Heather- Wow, what a great review! Thanks for the kind words. All the best.
Your blog is impressive, thanks to the quality of your recipes & other content.