Tomato Tomatoe

wedge salad

Wedge salads always remind me of dinner at a steakhouse. This salad always involves a wedge of iceberg lettuce, topped usually with tomatoes, onion, bacon and of course Blue Cheese. During some research on the salad, I found that it’s not entirely known where this salad originated from and who exactly had invented it. What we do know is that it’s an American steakhouse classic. This is my spin on the salad. Instead of a Blue Cheese dressing, I used a parmesan lemon dressing to contrast against the strong and potent Blue Cheese. I also added crispy chickpeas in replace of bacon. I love the classic version of this salad but I also love this twist on it.

wedge salad

Rating: 1 out of 5.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 4

Ingredients

  • 1 head of iceberg lettuce, cut into 4 wedges
  • 1/4 cup red onion, finely chopped
  • 1 cup sliced cherry tomatoes
  • 1 cup crispy chickpeas
  • 1/2 cup crumbled Blue Cheese
  • Balsamic reduction for drizzling

Ingredients – Dressing

  • Juice from 1 lemon
  • 1/4 cup freshly grated parmesan cheese
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1 clove grated garlic
  • salt and pepper to taste
  • 1/4 cup olive oil

Ingredients – Crispy Chickpeas

  • 1 can drained and rinsed chickpeas
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • salt and pepper to taste

Directions

  1. To make the crispy chickpeas, heat a large fry pan to medium-high heat. Add the olive oil and once the pan is hot add the chickpeas and spices. Fry the chickpeas, stirring occasionally until they are crispy. Season with salt and pepper. This should take 15 minutes. Once they are crispy, remove from the pan and set aside.
  2. To make the dressing, add all of the ingredients into a food processor (except the olive oil) and blend until smooth. Add the olive oil and pulse until the dressing becomes thick and creamy.
  3. Finely dice the onions and slice the cherry tomatoes. Cut the iceberg into wedges and add them to a plate. Drizzle the lettuce with the dressing and add the onions, tomatoes, chickpeas and crumbled Blue Cheese. Season with salt and pepper. Drizzle with balsamic reduction.

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