Diner Dinner Wedge Salad

Printemps 2019
food and drink

BY: Jennifer MacKenzie

Go full retro with creamy, zesty and pink (of course!) Thousand Island Dressing and a load of toppings on a crispy iceberg wedge. This version of the diner classic dressing is on the tangy side, which bal ances the rich toppings of bacon, egg and butter -toasted bread crumbs just right. And this is not the time to skimp on dressing! A dense wedge of iceberg needs a good douse of dressing so use the whole batch for 4 servings. Add chicken or ham for a heartier main-course salad. 

1 tbsp (15 mL) butter
½ cup (125 mL) coarse fresh bread crumbs
1 head iceberg lettuce
Thousand Island Dressing (recipe below)
4 radishes, thinly sliced
¼ English cucumber, diced
1 cup (250 mL) grape tomatoes, sliced
4 slices bacon, crisply cooked and chopped
2 hard-boiled eggs, diced
1 cup (250 mL) diced cooked chicken or ham (optional)

1 Melt butter in a small skillet over medium heat. Add bread crumbs and toast, stirring often, for about 5 minutes or until crumbs are golden and crisp. Transfer to a bowl and let cool. 

2 Trim stem from lettuce and peel off loose outer leaves. Cut head vertically into quarters. Trim out tough core, if desired, leaving a thin portion to keep the wedge intact (if the core isn’t large you can leave it in). Arrange lettuce wedges with the rounded side down on serving plates. 

3 Pour one-quarter of the dressing over each lettuce wedge. Scatter radishes, cucumber, tomatoes, bacon, eggs and chicken (if using) overtop. Sprinkle with toasted bread crumbs and serve immediately. 

Serves 4

Thousand Island Dressing

¾ cup (150 mL) mayonnaise
3 tbsp (45 mL) ketchup
2 tbsp (30 mL) sweet relish
or minced pickles
2 tbsp (30 mL) fresh lemon juice
1½ tsp (7 mL) Worcestershire sauce
Pinch of cayenne pepper

1 Whisk together mayonnaise, ketchup, relish, lemon juice, Worcestershire sauce and cayenne in a measuring cup or bowl. Set aside while assembling salads or cover and refrigerate for up to 5 days.

Serves 4

What to Serve