Food trends come and go (much like fashion) and I think steak house classics are back, including the Wedge Salad. Traditionally served with a blue cheese based dressing, the presentation was big and although easy to prepare – it is an eye catcher!
My dressing takes a departure with a Feta based dressing, some more crumbled feta to finish the dish and the rest is classic. One could add radishes, for example.
I served this at one of my Greek Supper Clubs and the salad was a hit. Try my Greek Style Wedge as part of your steak dinner.
Greek Wedge Salad
(serves 4)
For the Dressing
1/2 cup crumbled Feta cheese
1 Tbsp. Dijon mustard
2 Tbsp. mayonnaise
juice of 1/2 lemon
1/2 cup 10% cream (known as half/half)
1/4 tsp. ground black pepper
2 Tbsp. extra virgin olive oil
2 Tbsp. chopped fresh dill
For the Salad
Half head of Iceberg lettuce
1/3 an English cucumber, thinly sliced
16 cherry tomatoes, halved
1/4 cup crumbled Feta
4 strips of cooked bacon, roughly chopped
1/4 cup thinly sliced scallions
- Into a food processor, add all the dressing ingredients and pulse until blended. Set aside.
- Divide and place the sliced cucumber on the bottom of each plate. From the half head of lettuce, remove the core and cut into four equal wedges place on plates.
- Divide and plate the cherry tomatoes and spoon the dressing over each wedge.
- Top with Feta, bacon bits and scallions and serve.
