Per My Last Recipe.
Greens from the salad photo library, standing in for a wedge salad (test photo)
Test Wedge Salad
Salads

Test Wedge Salad

A second fake salad so the Salads chip has more than one card to show, this one ungrouped and simple.

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The wedge is the catalogue’s second salad and the plain one: ungrouped ingredients, no story photo theatrics in v1, a workhorse. In v2 it gets its due — a fuller body and a photo mid-story — because plain recipes are most of what a real blog runs on, and the boring pages are the ones that have to work every single time.

A crop of the pepper steak salad, standing in for the wedge mid-story

People mock the wedge for being a quarter of a lettuce with dressing on it, and people are wrong. It is a texture delivery system: cold crunch, creamy dressing, salty toppings, and the small theater of cutting your own salad at the table. Steakhouse food survives because it understands theater.

Blue cheese is traditional and this fake version will not argue with tradition. It will only note, for the record, that the corpus needed a second salad and this one volunteered.

The Recipe

Test Wedge Salad

A second fake salad, ungrouped and uncomplicated.

Total
10 min
Serves
4
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Ingredients

Cook Mode Big steps · screen stays awake

Instructions

  1. 1 Chill everything first: the lettuce, the dressing, the plates if you have the fridge space and the patience. A wedge salad is a cold salad on purpose, and serving it at room temperature is serving a different, lesser salad that happens to share the name.
  2. 2 Cut the iceberg through the core into quarters, keeping the core intact on each wedge so the leaves hold together. Rinse quickly between the leaves and drain cut-side down on a towel for a few minutes — wedges trap water like they are paid to.
  3. 3 Spoon the dressing over the top and let it fall where it wants, into the leaves and down the sides. This is not a tossed salad wearing a costume; the dressing goes on in a pour, not a coating.
  4. 4 Scatter the toppings over and between the wedges, then finish with black pepper and the chives. Serve with a steak knife at every place, because the wedge is cut at the table, by the eater, as it should be.

November 20, 2026

Filed under: Salads · test · salad

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