Wedge Salad

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Last Friday night, I was faced with a dinner that needed a salad and no "real" lettuce in the refrigerator. I say that because I really don't like iceberg lettuce, in fact, I don't even normally buy iceberg lettuce, but I had a few recipes on the menu that called for it and had two leftover partial heads. Bring on the Thousand Island dressing. A wedge salad is the one awesome thing that you can do with iceberg lettuce, and you don't even miss the real flavor that other "real" lettuces offer.

Thousand Island is an awesome thing when homemade. You could seriously make a whole meal out of iceberg lettuce, tomatoes, red onion, some hardboiled eggs and homemade Thousand Island dressing. Unfortunately I did not have fresh tomatoes, so it wasn't a meal, but it was an awesome side. Even though this is a really old-fashioned salad, it is a popular side at a local pricey steak house, and I'm sure you've seen it at swanky restaurants, too. Make one at home and you'll feel like you're really treating yourself.

Wedge Salad

1 head iceberg lettuce, rinsed and drained
2 beefsteak tomatoes, sliced in wedges
half red onion, sliced
3 hard boiled eggs, sliced
Thousand Island dressing (below)


Cut head of lettuce into six wedges.
Arrange each on a chilled plate and divide wedges of tomato,
red onion, and slices of hard-boiled egg over each wedge.
Generously spoon dressing over the top.



Thousand Island Dressing

1 cup mayonnaise
3 T. chili sauce
2 T. finely chopped onion
2 T. finely chopped dill pickle
1 hard boiled egg, finely diced
1 T. minced chives
1 T. minced Italian parsley
1 tsp. Worcestershire sauce
Salt and freshly ground black pepper

Stir together mayonnaise, chili sauce, onions, pickles, eggs, chives, parsley,
and Worcestershire sauce.
Season with salt and pepper to taste.
Chill until ready to serve.

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