Crisp and refreshing, my favorite Wedge Salad takes a few cues from Molly Baz’s Minimalist Wedge from Cook This Book – specifically the lemon juice-dressed iceberg lettuce and crispy bread crumb topping.
So while swapping toppings is totally optional in this recipe, I’d recommend you absolutely do not skip those steps.
Let’s do this thing.
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- Iceberg lettuce
- Lemon, juiced
- Cherry tomatoes, sliced
- Krab, flaked
- Chives, chopped
- Blue cheese dressing
- 1/4 cup bread crumbs
- 1 tbsp butter
- 1 tsp garlic, minced
In a small saute pan, melt butter over medium low heat.
Add minced garlic, bread crumbs and a pinch of salt.
Saute until golden and delicious.
Set aside to cool.
Wash and quarter your head of 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 coverage on all the leaves.
Important: Don’t skip this step. It’ll make the whole thing taste beautifully bright rather than severely underdressed.
Sprinkle krab across your wedges.
Generously top with blue cheese dressing.
Add tomato, a big pile of chives, buttery bread crumbs and fresh ground pepper.