Easy Vegan “Crab” Cakes (GF)

Friends, forget about real crab cakes. These vegan crab cakes taste just like the real thing!
Jackfruit does it once again, creating the perfect flaky, fish-like texture, and chickpeas add some protein. Not only is the texture spot on, but they’re als…

Easy Vegan “Crab” Cakes (GF)

Friends, forget about real crab cakes. These vegan crab cakes taste just like the real thing!

Jackfruit does it once again, creating the perfect flaky, fish-like texture, and chickpeas add some protein. Not only is the texture spot on, but they’re also mega flavorful and crispy thanks to bread crumbs and a quick pan fry. These are NOT to be missed! Just 1 bowl required. Let us show you how it’s done!

Easy Vegan “Crab” Cakes (GF) from Minimalist Baker →

Spaghetti and Meatballs

Our boys love pasta nights and their absolute favorite meal is Spaghetti and Meatballs. Juicy, tender meatballs covered in rich marinara sauce and served over a big plate of spaghetti. What’s not to love? This classic Italian dish is always a fav…

Our boys love pasta nights and their absolute favorite meal is Spaghetti and Meatballs. Juicy, tender meatballs covered in rich marinara sauce and served over a big plate of spaghetti. What’s not to love? This classic Italian dish is always a favorite. This spaghetti and meatballs recipe is easy to make at home and is…

The post Spaghetti and Meatballs appeared first on Two Peas & Their Pod.

Classic Wedge Salad

There’s something about the wedge salad that satisfies every time! This recipe breaks down all the elements of this classic side dish. Classic is classic for a reason, and the classic wedge salad does not disappoint. Every time we serve it, people ooo and ahh. Because it really is perfection: the crunch of iceberg lettuce against the creamy, savory blue cheese dressing just makes sense. Not to mention it looks stunning! There’s a reason this salad has been impressing us all for 100 years. It’s our favorite to serve with a grilled dinner or sheet pan salmon and asparagus. How do we make it? Here are all the classic elements: and of course, we’ve put our spin on it. What’s in a wedge salad? The first recipe for an iceberg lettuce wedge salad was printed in 1916 in the book Salads, Sandwiches and Chafing Dish Recipes by Marion Harris Neil. It was called “Lettuce Salad with Roquefort Dressing” and calls for smothering lettuce hearts with a creamy blue cheese dressing and hard boiled egg whites cut into rings. Not quite what the salad looks like today! In the 1950’s, the wedge salad took on the blue cheese crumbles and bacon […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

There’s something about the wedge salad that satisfies every time! This recipe breaks down all the elements of this classic side dish.

Wedge salad

Classic is classic for a reason, and the classic wedge salad does not disappoint. Every time we serve it, people ooo and ahh. Because it really is perfection: the crunch of iceberg lettuce against the creamy, savory blue cheese dressing just makes sense. Not to mention it looks stunning! There’s a reason this salad has been impressing us all for 100 years. It’s our favorite to serve with a grilled dinner or sheet pan salmon and asparagus. How do we make it? Here are all the classic elements: and of course, we’ve put our spin on it.

What’s in a wedge salad?

The first recipe for an iceberg lettuce wedge salad was printed in 1916 in the book Salads, Sandwiches and Chafing Dish Recipes by Marion Harris Neil. It was called “Lettuce Salad with Roquefort Dressing” and calls for smothering lettuce hearts with a creamy blue cheese dressing and hard boiled egg whites cut into rings. Not quite what the salad looks like today!

In the 1950’s, the wedge salad took on the blue cheese crumbles and bacon bits that are traditional in today’s salad. By the 1970’s, it became popular at steakhouses where it still is today. Most restaurants and chefs these days like to put their own creative touches on wedge salads (which we’ll cover below). The basic elements of a classic wedge salad are:

  • Iceberg lettuce
  • Blue cheese dressing
  • Tomatoes
  • Chives
  • Bacon
Wedge salad recipe

Try smoky breadcrumbs in place of bacon!

For our spin on the classic wedge salad, we’ve created an innovation instead of the traditional bacon: smoky bread crumbs! You can use breadcrumbs to add the crunchy element that bacon provides, and season them to add a hint of the smokiness of bacon. It’s a fun way to get creative with your wedge salad (and makes it vegetarian). You’ll simply toast the breadcrumbs in a skillet with olive oil and spices until they’re golden, about 3 minutes. Here are the spices you’ll need:

  • Smoked paprika: Also labeled as pimentón at the grocery store, it’s a smoked version of sweet paprika and adds a hint of smoke to everything it touches. It’s worth seeking out here! (Use leftovers for all these smoked paprika recipes.)
  • Onion powder
  • Garlic powder
  • Salt

A fresh spin on blue cheese dressing

This wedge salad uses our favorite blue cheese dressing recipe: classic with a modern spin! Here are a few of the features of this dressing that makes it a go-to:

  • Uses Greek yogurt! Combining the standard mayonnaise with Greek yogurt helps to reduce the calories but still keeps the deliciously creamy texture.
  • Easy to whisk up. This one takes just a few minutes to make! You’ll mash the blue cheese crumbles with a bit of vinegar, then mix it together with the yogurt, mayo and spices.
Wedge salad

Don’t like blue cheese? A few options

Blue cheese is a strong flavor, and we know several people in our immediate circle who aren’t fans. You too? You can mix things up in the wedge salad and use a different salad dressing. Then top with feta cheese crumbles! Here are a few ideas for alternate dressings:

  • Ranch dressing: Try our best Ranch Dressing! It also uses Greek yogurt. You can even add a little smoked paprika to make Smoky Ranch.
  • Feta dressing: Simply make the blue cheese dressing below but use feta cheese instead of blue cheese.
  • Thousand island: Who doesn’t love Thousand Island? It’s not classic for a wedge salad, but still tasty!
Wedge salad

Cutting the wedges in wedge salad

Last up: there are a few things to note when you cut an iceberg head for your wedge salad! Here are a few notes and things to look for:

  • Look for a small to medium iceberg head. Some iceberg lettuce heads you can find at the store are massive! Small to medium makes the best wedge.
  • Remove the outer leaves first. The outer leaves can be dirty and sometimes are damaged. Pull them all off first!
  • Cut into 4 for a small head or 6 for large. If all you can find is a very large iceberg head, you can cut it into 6 wedges. This will make it more manageable on a plate!

Mains to pair with wedge salad…it’s totally versatile!

The classic wedge salad is one of the most versatile salads we know. It goes with nearly anything. Here are some our favorite ways to pair it with a meal…that’s not steak:

More classic salads

Love the wedge? You’ll love these super classic salads too:

This wedge salad recipe is…

Vegetarian and gluten-free.

Print
Wedge salad

Classic Wedge Salad


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

There’s something about that classic wedge salad recipe! Crisp iceberg and creamy blue cheese dressing is a match made in heaven.


Ingredients

For the salad

  • 1 recipe Blue Cheese Dressing*
  • 1 small head iceberg lettuce
  • 1 cup cherry tomatoes, quartered (or 4 sundried tomatoes, chopped)
  • 2 chives, thinly sliced
  • 3 tablespoons blue cheese crumbles
  • Smoky breadcrumbs, for the garnish (1 handful crushed potato chips or crumbled bacon)

For the smoky breadcrumbs

  • 1 tablespoon olive oil
  • 1/2 cup panko (or homemade breadcrumbs)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon each onion powder and garlic powder
  • 1/4 heaping teaspoon kosher salt

Instructions

  1. Make the Blue Cheese Dressing
  2. Make the smoky breadcrumbs, if using: Heat the olive oil in a small skillet over medium heat. In a small bowl, mix the panko with the smoked paprika, onion powder, garlic powder and kosher salt. Add them to the skillet and toast, stirring frequently, until golden and crisp, about 2 to 3 minutes. Remove to a bowl. 
  3. Remove the outer leaves of the iceberg head, then slice it into wedges (4 for a small head, 6 for a large head). Prep the chives and tomatoes.
  4. To serve. place a wedge on a plate. Top with dressing, tomatoes, chives, blue cheese crumbles, and smoky breadcrumbs. Serve immediately. 

Notes

*Not a blue cheese lover? Make our Ranch Dressing and add 1/2 teaspoon smoked paprika for a smoky flair. Then top with crumbled feta cheese. 

  • Category: Side dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Wedge salad, wedge salad recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Classic Moussaka Recipe

Classic Moussaka Recipe
Moussaka is a Greek casserole dish similar to lasagna, with layers of potatoes, eggplant, spiced beef, and topped with bechamel sauce.
READ: Classic Moussaka Recipe

Classic Moussaka Recipe

Moussaka is a Greek casserole dish similar to lasagna, with layers of potatoes, eggplant, spiced beef, and topped with bechamel sauce.

READ: Classic Moussaka Recipe

Easy Pizza Burgers

Pizza may seem an unlikely flavor for a veggie burger, but it’s one of the best we’ve tried! Think chickpeas infused with Italian seasonings and vegan parmesan, coated in bread crumbs, baked until golden brown, and topped with red sauce. Hello, flavor …

Easy Pizza Burgers

Pizza may seem an unlikely flavor for a veggie burger, but it’s one of the best we’ve tried! Think chickpeas infused with Italian seasonings and vegan parmesan, coated in bread crumbs, baked until golden brown, and topped with red sauce. Hello, flavor match made in heaven!

These chickpea-based burgers are plant-based and simple to make, requiring just 10 ingredients and 30 minutes. Let’s do this!

Easy Pizza Burgers from Minimalist Baker →

French Onion Stuffed Sweet Potatoes with Thyme Toasted Breadcrumbs

Kicking things off right with french onion sweet potatoes today! It feels like today is the official start to the new year, right? Even though most of us started working again last week, Max didn’t go back to school until today and the first Monday just FEELS like the start. At least for me! I […]

The post French Onion Stuffed Sweet Potatoes with Thyme Toasted Breadcrumbs appeared first on How Sweet Eats.

Kicking things off right with french onion sweet potatoes today!

These french onion stuffed sweet potatoes are slow roasted and topped with gruyere cheese and caramelized onions. Garlic butter bread crumbs finish them!

It feels like today is the official start to the new year, right? Even though most of us started working again last week, Max didn’t go back to school until today and the first Monday just FEELS like the start.

At least for me!

caramelized onions

I wanted to kick things off with a delicious comforting recipe that I knew would be a staple for years to come. This is it. French onion stuffed sweet potatoes are definitely in the rotation for us because they are crazy loaded with flavor.

We are talking, INSANELY (!) flavorful. 

I love that this is a way to enjoy all the taste of french onion soup without the soup part.

Warm, toasty, cheesy, comforting.

Eddie doesn’t love brothy soups and even I get weird about ordering french onion soup. Yes I live for caramelized onions but do I really want an entire spoonful of them? Not really. I mostly just want that toasted bread that’s smothered in gruyere. 

gruyere stuffed sweet potatoes

Two main components of this recipe – the potatoes and onions – will take over the 30 minutes that I normally like to spend in the kitchen on weeknights. But! Don’t let that deter you. First, both ingredients can be cooked while you do other things. Their cook time is mostly hands off, except for the occasional stir of the onions.

The other option is that you can roast your potatoes or caramelize your onions ahead of time. Especially roasting the potatoes – you can easily throw them in the oven on Sunday while you’re chilling on the couch or doing laundry. No big deal! 

The rest of the recipe comes together easily! A sprinkle of gruyere cheese. A toast of thyme butter breadcrumbs. A dollop of greek yogurt or sour cream. Some fresh chives on top. And you’re good to go!

thyme buttered bread crumbs

I LOVE this as a meal. Like love love love it. When I was a tween, I became freakishly obsessed with broccoli cheddar baked potatoes from Wendy’s. This was odd for two reasons: first, we never ate Wendy’s and second, you couldn’t get me near broccoli… like, ever.

But potatoes were my favorite food. And I’m pretty sure I saw a commercial or something and then begged my mom to drive my 13 year old self through the drive through frequently, just to get the broccoli cheddar potatoes.

Spoiler alert: I didn’t touch the broccoli. It was all about the potato and cheese.

These french onion stuffed sweet potatoes are slow roasted and topped with gruyere cheese and caramelized onions. Garlic butter bread crumbs finish them!

That’s just a long rambly way of saying that I still love a good stuffed potato as a meal. It’s insanely filling and this in particular is ridiculously flavorful. 

These french onion stuffed sweet potatoes are slow roasted and topped with gruyere cheese and caramelized onions. Garlic butter bread crumbs finish them!

Eddie prefers it as a side dish, so he’s eaten this before as a side dish to some pulled pork and then also some rotisserie chicken. If you use it as a side dish, the key is to make sure you don’t overpower the flavor with the main entree. Keep that simple so the french onion sweet potato really shines! 

And now you know the secret of making January delicious. You gotta try it!

These french onion stuffed sweet potatoes are slow roasted and topped with gruyere cheese and caramelized onions. Garlic butter bread crumbs finish them!

French Onion Sweet Potatoes

French Onion Stuffed Sweet Potatoes

These french onion stuffed sweet potatoes are slow roasted and topped with gruyere cheese and caramelized onions. Garlic butter bread crumbs finish them!

  • 4 medium sweet potatoes
  • 2 sweet onions, (thinly sliced)
  • 1 1/2 tablespoons unsalted butter
  • 1 teaspoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • ⅔ cup freshly grated gruyere cheese
  • 1 teaspoons dried thyme
  • 1 garlic clove, (minced)
  • ½ cup seasoned panko bread crumbs
  • ⅓ cup greek yogurt or sour cream, (to dollop)
  • 3 tablespoons chopped fresh chives
  1. Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and pierce them a few times with a fork, all over. Roast the potatoes for 50 to 60 minutes, until they are soft enough to cut through.
  2. While the potatoes are roasting, caramelize the onions. Heat a large pot over low heat and add 1 tablespoon of butter and the olive oil. Add in the onions with a sprinkle of salt. Cook, stirring occasionally, untilt the onions are caramelized – about 50 to 60 minutes. Make sure they are over the lowest heat so they don’t burn. In time, they will caramelize themselves without any sugar! If you’re in a rush, you can add a few teaspoons of brown sugar or honey to help them along.
  3. Slice the potatoes down the center and sprinkle with the gruyere cheese. Add a sprinkling of the dried thyme. Stick the potatoes bake in the oven for 5 to 10 minutes, just so the cheese melts.

  4. While the cheese melts, heat a small skillet over medium heat and add the remaining tablespoon of butter. Add in the garlic and cook for 30 seconds. Add in the rest of the thyme and bread crumbs and stir to coat, tossing for 5 to 6 minutes are they brown.

  5. Remove the potatoes and top with the caramelized onions. Sprinkle on the the bread crumbs. Add a dollop of yogurt or sour cream and a few fresh chives. Devour!

These french onion stuffed sweet potatoes are slow roasted and topped with gruyere cheese and caramelized onions. Garlic butter bread crumbs finish them!

This definitely makes Monday happier.

The post French Onion Stuffed Sweet Potatoes with Thyme Toasted Breadcrumbs appeared first on How Sweet Eats.

Double Kale Gratin.

Welcome to the world of kale gratin! You might just die of deliciousness because this stuff is truly incredible. Okay so remember last year when I made the brussels sprouts gratin? And it was utterly life changing? So rich and decadent but still… brussels? WELL. This might rival that.  Because here’s the thing. I love […]

The post Double Kale Gratin. appeared first on How Sweet Eats.

Welcome to the world of kale gratin!

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

You might just die of deliciousness because this stuff is truly incredible.

tuscan and curly green kale

Okay so remember last year when I made the brussels sprouts gratin? And it was utterly life changing? So rich and decadent but still… brussels?

WELL.

This might rival that. 

Because here’s the thing. I love both of them equally. I don’t know how to choose. Both dishes are absolutely incredible. But they are similar enough that you don’t really need BOTH dishes on Thanksgiving. Especially if your family is like mine, and they may not even touch it. Because #change. 

Anyway, before we get into that, and like, WHICH ONE DO YOU CHOOSE?!, let’s talk about the kale gratin!

kale and cheesea

Two kinds of kale. Tuscan and green curly kale. I love the mish mash of the two types. It’s not necessary – if you only have access to one, you can totally use it. But I love the two together. The tuscan is a bit more crisp. The curly green is a bit more chewy. 

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

Now you know that I have a love affair with kale chips. I don’t care if they are soooo 2008, I love making them, we love eating it, and they happen in this house at least once a week. They are such a great way to get in some greens.

So that’s what was so appealing to me about this gratin. The bottom of the dish turns creamy, like greens cooked with cream and cheese. But the top pieces of kale sticking out get crispy, along with the cheese sprinkled on top, and it’s crunchy and flavorful and crisp and a texture lover’s dream.

That’s me! 

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

I will tell you that you can even make this ahead of time! While it is amazing when it first comes out of the oven, I’ve made the entire thing ahead of time before (multiple times!) and if you reheat it in the oven, it still comes out great. 

The flavor is SUPERB. Three kinds of cheese, two kinds of kale, cream, nutmeg, mustard and crunchy breadcrumbs on top. It’s almost like kale mac and cheese without noodles, if that could be a thing. Really, really incredible.

Now how to choose?! How do you know if you should make this one of the brussels? 

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

This kale gratin is slightly (and I do mean slightly) less filling and rich that the brussels gratin, so take that into account. It’s also a bit easier – all you really do is tear kale leaves, toss them with cheese, cover them in cream and bake them into oblivion.

While in the oven, the cheese and the cream come together to create a sauce that you won’y be able to resist. Seriously. Just try!

I find that the kale gratin is more weeknight-friendly than the brussels gratin. It’s not quite as filling, so the dish tends to go quicker than the brussels. But they are both fantastic, and it’s really just a question of which veggie you like more. 

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

Can’t I just have both? A meal of gratins please.

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

Double Kale Gratin

Double Kale Gratin

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

  • 1 large bunch of curly green kale, (leaves torn from stem)
  • 1 large bunch of tuscan (lacinato) kale, (leaves torn from stem)
  • 1 shallot, (minced)
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • 4 ounces gruyere cheese, (freshly grated)
  • 4 ounces sharp cheddar cheese, (freshly grated)
  • 2 ounces parmesan cheese, (freshly grated)
  • 2 garlic cloves, (minced)
  • 2 cups heavy cream
  • 1 tablespoon Dijon mustard
  • ½ teaspoon freshly grated nutmeg
  • ½ cup panko bread crumbs
  • 3 tablespoons seasoned fine breadcrumbs
  1. Preheat the oven to 350 degrees F. Spray a 9×13 inch baking dish with nonstick spray.
  2. Tear the kale into pieces and place it in the baking dish. It may be overflowing, but that’s good! It will cook way down in the oven. Toss the shallot into the kale and season it all with the salt and pepper, tossing well.
  3. Toss the cheeses together in a bowl. Add almost all of (about three quarters) the cheese to the kale, tossing it well to combine.
  4. In a large bowl or measuring cup, whisk together the garlic, cream, mustard and nutmeg. Pour the cream mixture over top of the kale. Cover with the remaining cheese. Sprinkle the breadcrumbs on top.
  5. Bake the gratin for 45 minutes, until the top is golden and crisp and the edges are bubbly. Serve immediately!
  6. Note: this can be made ahead of time, but it is best to reheat right before serving!

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

It’s not the prettiest, but it is the most delish! 

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