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Reinventing the wedge. July 28, 2013

Posted by ourfriendben in recipes, wit and wisdom.
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Iceberg lettuce gets a bad rap. Silence Dogood here. Everyone’s always beating up on iceberg, trumpeting its lack of nutritive value, urging us to eat limp, faintly moldy-tasting “spring greens” and spongy, tasteless spinach instead.

Now, I’m all for spinach, sauteed in olive oil with garlic or washed and steamed in its own moisture and served with a splash of good balsamic vinegar. I’m all for nutritious greens in salads: arugula, Romaine, kale, mustard greens, watercress, endive, escarole, and radicchio are all favorites. But I’m not for bashing iceberg, a lettuce that provides tons of crunch and fiber.

To me, salads should be crunchy. Veggies are important not just for their nutritive value but for their all-important fiber content. Consuming plenty of fiber is every bit as important for our health as consuming nutrients, and iceberg lettuce is loaded with fiber. Far from being vilified, iceberg deserves a place in the salad rotation.

One of the most iconic uses of iceberg lettuce is in the wedge salad, a wedge of iceberg with blue cheese dressing, chopped tomato, and diced bacon, basically a blast from the indulgent past. But what say you decided to upgrade the wedge?

Here are some ways to take the basic wedge from good to great, starting, of course, with organic iceberg:

* Forget the gloppy storebought dressing. Try a wedge of iceberg covered with chopped tomato, sweet onion, crumbled blue cheese, a splash of olive oil, and Real Salt or sea salt and fresh-cracked pepper.

* Skip the blue cheese. Sub green goddess dressing on your wedge. We love this, but you can put any dressing you like on a wedge, from peppercorn parmesan to ranch to French or thousand island.

* Head South of the Border. Try a wedge slathered in homemade guacamole. It’s so easy! Get a ripe avocado, a sweet onion (like Vidalia or Walla Walla), a bunch of cilantro and a tub of fresh hot salsa from your grocery’s produce section. (You want fresh salsa, not cooked; look for visible chunks of tomato, onion, green pepper, hot pepper, etc., no sauce.) Dice half the onion in a bowl, add about a quarter cup of the salsa (or more to taste), at least a quarter-cup of chopped cilantro, and a good splash of hot sauce. (We like Tabasco Chipotle for this.) Now, halve your avocado and pop out the seed, then quarter the avocado. Starting at the stem end, peel each avocado quarter with your fingers—the skin comes right off—and set it on a plate. With a knife, dice the avocado quarters, sprinkle the diced avocado with lemon juice, salt, and pepper, and mash it with a fork, leaving about half the dice intact and the rest pulped smooth. Mix the mashed avocado into the onion-salsa-cilantro mixture and you’re good to go. Yum!

* Try a shrimpless shrimp cocktail. What makes a shrimp cocktail really isn’t the shrimp, it’s the sauce. Mix the hot chili sauce you’d normally pour on your shrimp cocktail with as much horseradish as you can take, add a splash of lemon juice and some finely minced sweet onion, and pour some on your iceberg wedge. Ooh la la!

* Take a Mediterranean cruise. Maybe a trip to Greece or Sicily is beyond your budget, but a Mediterraean-inspired wedge salad is well within reach. Use crumbled feta instead of blue cheese on your wedge, add some fresh thyme, chop green and kalamata olives very fine and add them, and top each wedge with extra-virgin olive oil and a splash of balsamic vinegar.

There are plenty of other options; these are just meant to get you started. And hey, if you love a wedge salad just as it was originally intended, keep that high-fiber benefit in mind and ignore the snooty critics who demand mushy spring greens. To each his own!

‘Til next time,

Silence

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