all things food
Have you tried farro? It is one of my favorite grains. I love using it in salads, soups, and more! I especially love it in this flavorful dish, Farro with Mushrooms & Asparagus. It has all of my favorite ingredients in one simple recipe. The dish s…
Have you tried farro? It is one of my favorite grains. I love using it in salads, soups, and more! I especially love it in this flavorful dish, Farro with Mushrooms & Asparagus. It has all of my favorite ingredients in one simple recipe. The dish starts with farro, the star, and then I add…
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If you love pasta but are craving something lighter for spring and summer, this is the pasta for you! Avocado lovers unite! The key to this 10-ingredient, 30-minute dish is the avocado pesto sauce, which was inspired by the flavors and vibrant color of…
If you love pasta but are craving something lighter for spring and summer, this is the pasta for you! Avocado lovers unite! The key to this 10-ingredient, 30-minute dish is the avocado pesto sauce, which was inspired by the flavors and vibrant color of our Green Goddess Dressing!
It’s lemony, garlicky, herby, and incredibly creamy thanks to buttery avocado. Simply toss the pasta of your choice in this delicious sauce and add any seasonal veggies you have on hand and call it a meal or picnic-friendly side.
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 […]
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.
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:
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:
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:
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:
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:
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:
Love the wedge? You’ll love these super classic salads too:
Vegetarian and gluten-free.
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(5 votes, average: 5.00 out of 5)
Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes 
Yield: 4 There’s something about that classic wedge salad recipe! Crisp iceberg and creamy blue cheese dressing is a match made in heaven.
For the salad
For the smoky breadcrumbs
*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: SaladKeywords: Wedge salad, wedge salad recipe
A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes
Easter is on Sunday and that means we will be up to our eyeballs in hard-boiled eggs. We always dye way too many eggs, but it is so fun! Plus, I love having extra hard boiled eggs to make deviled eggs and Egg Salad! I love making Avocado Egg Salad, but…
Easter is on Sunday and that means we will be up to our eyeballs in hard-boiled eggs. We always dye way too many eggs, but it is so fun! Plus, I love having extra hard boiled eggs to make deviled eggs and Egg Salad! I love making Avocado Egg Salad, but classic Egg Salad is…
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Deviled Eggs are a classic, iconic appetizer for springtime and Easter. It’s the perfect recipe for using up hard-boiled Easter eggs. But deviled eggs go way beyond Easter, they are a great appetizer or side dish for any and every day of the year…
Deviled Eggs are a classic, iconic appetizer for springtime and Easter. It’s the perfect recipe for using up hard-boiled Easter eggs. But deviled eggs go way beyond Easter, they are a great appetizer or side dish for any and every day of the year. I think every party, potluck, and special occasion should start with…
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We’ve been wanting to up our sauce game for a while since we tend to have a thing for tahini and don’t stray far from it. Green goddess dressing was the perfect excuse to branch out and make something vibrant and tahini-free!
This inspired, vegan take…
We’ve been wanting to up our sauce game for a while since we tend to have a thing for tahini and don’t stray far from it. Green goddess dressing was the perfect excuse to branch out and make something vibrant and tahini-free!
This inspired, vegan take on green goddess dressing doesn’t skimp on flavor. It’s packed with fresh herbs, is subtly tart from lemon, and gets a bit of umami from coconut aminos.
Easy Green Goddess Dressing (Plant-Based!) from Minimalist Baker →
Cobb Salad with chicken, bacon, tomatoes, hard boiled eggs, Avocado, blue cheese, chives, and a simple red wine vinegar dressing. This traditional salad is loaded with goodness and always a favorite! I love making salads because they are pretty, fresh,…
Cobb Salad with chicken, bacon, tomatoes, hard boiled eggs, Avocado, blue cheese, chives, and a simple red wine vinegar dressing. This traditional salad is loaded with goodness and always a favorite! I love making salads because they are pretty, fresh, and delicious. We have been eating salads all summer long and can’t get enough. Josh…
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This is anything-but-boring tomato toast. And it is so, so perfect for the next month or two, when tomatoes are at peak ripeness – for both lunch and dinner! And let’s be real… maybe even breakfast. It wasn’t until I started this blog that I knew about the phenomenon of mayo tomato toast. Sure, we’ve […]
The post Tomato Picnic Toast with Blue Cheese Mayo. appeared first on How Sweet Eats.
This is anything-but-boring tomato toast.
And it is so, so perfect for the next month or two, when tomatoes are at peak ripeness – for both lunch and dinner!
And let’s be real… maybe even breakfast.
It wasn’t until I started this blog that I knew about the phenomenon of mayo tomato toast. Sure, we’ve had incredible tomatoes come mid-summer here PA (for about five minutes) ever since I was a kid, but we usually served them as salad. Or just sliced with some balsamic.
P.S. there is a super easy, delicious tomato salad in my next book! It was a staple my mom made when we were growing up. Can’t wait!
Let’s just say that since the mayo/toast/tomato meal skipped over me, I’ve felt very deprived ever since discovering it. I mean, it is SO GOOD. So simple. Such a classic. How could I go so long without knowing this was a thing?
Granted, I thought I didn’t like mayo until about five years ago. But that’s neither here nor there.
So. You know I have made just about a million versions of tomatoes on toast right here on this blog. It’s unbeatable in the summer, the perfect lunch or dinner – just so unbelievably good.
Most of my tomato toast varieties include burrata cheese, so I left that out today in order to really switch things up. Hello BLUE CHEESE!
And not just any old boring blue cheese, We’re making blue cheese mayo. Which is really just a fancy way for saying that we’re stirring crumbled blue cheese into mayo. It’s true.
Especially slathered on sourdough toast!
Especially topped with ripe tomatoes!
Then sprinkle it all with flaked salt and you’re golden.
This is my perfect picnic toast.
Whether you’re throwing a blanket in the backyard for a weekday picnic lunch or actually venturing to a park, it’s the best way to elevate your tomato toast or sandwich.
Add a sprinkle of fresh chives and you won’t even want to eat anything else all summer.
But whyyyyy is this so good?
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Oh how I adore this smashed buffalo cucumber salad! It’s refreshing with a touch of heat and also has cheese and avocado which means it’s basically my favorite thing on the planet right now. So! I’d love to know what you’re eating right now. Are you working out of your pantry? Are you grocery shopping […]
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Oh how I adore this smashed buffalo cucumber salad!
It’s refreshing with a touch of heat and also has cheese and avocado which means it’s basically my favorite thing on the planet right now.
So! I’d love to know what you’re eating right now. Are you working out of your pantry? Are you grocery shopping once a week, or twice? How is the fresh produce situation in your life?
Not only is it tricky for me to figure out what to share here on the blog, it’s just as tricky in real life to determine what we will eat. I feel like the past month we survived mostly on comfort food, even if it was a salad of sorts. And now that the weather is getting warmer, I’m craving fresher dishes. But that’s also hard since we’re only getting grocery pickup every ten days or so.
I’m still making (and wanting!) fresh salads and dishes like this, so I figured why not. After all, you have to know about this deliciousness.
Enter buffalo smashed cucumbers!
Last year I shared this sesame smashed cucumber salad here on the blog and it is SUCH a hit. I actually can’t believe how much I love it and how I often crave that salad, even for a snack. It’s weird. But it’s so refreshing and flavorful at the same time.
Eddie loathes cucumbers so it’s rare that I make that salad for dinner, unless I do just a few cucumbers for Emilia and me. She loves them too, though her preferred method of consumption is by dipping them in guac.
We do the whole salt + sugar cucumber thing and let them hang out for 20 minutes or so. Enough time to grab the rest of your ingredients. Instead of an actual vinaigrette with this one, we’re doing buffalo wing sauce. It’s spicy and tangy, which is perfect for the fresh, juicy cucumbers.
We’re also adding an avocado. It keeps things mild, in a good and creamy way. It also adds some more substance so the salad, you know? So we’re not just eating a bowl of cucumbers.
I love to drizzle the wing sauce on at this point and toss the cucumber and avocado so it really gets coated in the flavor. I also do a splash of fresh lime juice!
Next comes the cheese. I’m all for blue cheese and definitely have it on hand. Plus, it works with the buffalo wing combo. But if you don’t have it or simply don’t like it, use feta, goat or even cheddar. They all work.
My favorite buffalo wing trifecta comes next: green onions, chives and cilantro. I love a mix of these three things on ANYTHING buffalo-wing flavored. It really makes a huge difference.
Finally, a big handful of crushed peanuts. These are everything. They add texture, of course (which I can’t live without) and again, more satiety to the dish! Also wonderful flavor too.
Doesn’t it look so incredible?!
Yes to some green!
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When the virus hit, I’m pretty sure the first thing people didn’t think about stocking up on was cabbage. I only saw the empty shelves of pasta, rice, and toilet paper from photos posted online, taken in the U.S., but I didn’t seen any pictures of the empty cabbage bins. I’ve loved cabbage for a long time, and even my mother shredded red cabbage to…
When the virus hit, I’m pretty sure the first thing people didn’t think about stocking up on was cabbage. I only saw the empty shelves of pasta, rice, and toilet paper from photos posted online, taken in the U.S., but I didn’t seen any pictures of the empty cabbage bins. I’ve loved cabbage for a long time, and even my mother shredded red cabbage to toss in green salads. Not only does cabbage comes in different colors, but there are many different varieties as well.
Whichever you choose, Most can be used raw in salads or slaws, or cooked. Cabbage also lasts a long time and isn’t expensive either. In other words, cabbage is our trusted friend, there for us through thick or thin.
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