The Better Wedge Salad
It’s been a heavy season of pasta and bread as we’ve been clinging to our comfort foods. Maybe I’m speaking for myself, but they’ve taken an important role in my comfort diet during this season of quarantine. To help reintroduce a healthier and greener lifestyle, however short lived it may be… I wanted to share this ‘symphony of flavors’ wedge salad.
I have always loved a wedge salad. I don’t know whether it’s the presentation or the idea that the leafy greens are still intact so it feels fresher, but I’m a big fan. I love being able to slice into a wedge and break apart those layers of flavor. They can be simple to assemble, but for me, it needs to pack in a ton of flavor and punch. For this wedge salad, I brought in earthy radishes, golden beets, sunflower greens, and sweet basil to balance the crisp pancetta, cracked pepper, and dressing. There’s also nothing better than homemade warm croutons, so if you can plan it right, topping it with that savory crunch is a home run. A final drizzle of extra virgin olive oil and grated pecorino and you’re on your way to a better wedge salad.
THE BETTER WEDGE SALAD
Serves 4
ingredients + TOOLS
2 romaine hearts
2-3 oz sunflower greens
1 bunch of fresh sweet basil
3-4 medium golden beets, cooked and cubed
1 bunch of radishes, trimmed and quartered
3-4 oz sliced pancetta, cooked down and crumbled
1 1/2 cup garlic and butter croutons
1/2 cup Caesar dressing
4 Tbsp extra virgin olive oil, and additional to taste
Salt and cracked pepper to taste
Grated pecorino romano, to taste
STEPS
Before starting the assembly of the salad, I like to make sure all my ingredients are prepped. If I’m making the croutons and Caesar dressing, I like to have them pre-prepared and on hand.
Start with the romaine hearts and slice each romaine heart in half. Leave the base of the hearts intact so that when you slice the romaine hearts, everything stays together.
In a large mixing bowl combine the romaine hearts, caesar dressing, and olive oil. I like to use my hands to make sure the dressing and oil fills into each of the leaf crevices. Add cracked pepper to preference and combine so that the pepper is well distributed within the romaine.
With assembly, I like to lay the romaine hearts on top of each other at an angle so that it gives the salad toppings more opportunities to fall into the crevices.
After the romaine hearts are placed, top with the basil leaves, beets, radishes, sunflower greens, and croutons.
Drizzle with olive oil on top and season to preference with salt and cracked pepper.
Top with grated pecorino romano to preference and serve.
