A Wonderful Wedge Salad
I swear we eat a lot more greens than I share, it’s just REEEEALLY hard (for me) to film salads because they’re so dang simple, and as they used to say back in the day, it doesn’t make for great TV.
Or great short form content, in this case.
Luckily I’ll be getting back to filming long form videos in about a month or so. A can I’ve been kicking down the road for some time now, I’m hoping that saying it out loud will keep me accountable.
Then I can really talk about how much I love the crispness of iceberg lettuce.
The herby creaminess of a hand shaken dressing, and the fabulous funk that comes from adding blue cheese.
Oh, and how crab (with a k) has always made me feel kinda fancy.
Until then, here’s how you can make a wonderful wedge.
here’s what you’ll need
a head of iceberg lettuce
a lemon
cherry tomatoes, halved
chives, chopped
red onion, thinly sliced
blue cheese crumbles
1 cup milk
1 cup mayo
2 tbsp butter
1/4 cup panko bread crumbs
salt
fresh cracked pepper
here’s what you’ll need to do
In a small bowl, make your dressing by combining a packet of Hidden Valley Ranch seasoning with milk and mayo.
Stir to incorporate and place in the fridge for about 30 minutes so the flavors can fully come together.
In a small pan over medium heat, saute bread crumbs in butter with a pinch of salt until golden.
Set aside to cool.
Wash and quarter a head of iceberg lettuce.
Tear away any gnarly outer leaves and set your wedges on a plate.
Squeeze fresh lemon juice on the wedges, making sure to get the middle leaves so you have bright flavors throughout.
Sprinkle flaked crab across your wedges, then generously drizzle with your cool and creamy dressing.
Top with cherry tomatoes, fresh cracked pepper, crumbled blue cheese, crispy bread crumbs, chopped chives, and a heap of thinly sliced red onions.
Dig in with a knife and a fork, and enjoy!