I have a few treasured items that have been passed down to me from family members.
An old wooden box from my grandmother’s childhood, used to store trinkets and treasures.
My mom’s mom’s cookbooks with hand-written notes in the margins and a full set of formal table linens.
The plastic container my dad stored iceberg lettuce in the entire time my sister and I were growing up.
This final item may be the most precious. This Tupperware was around long before I was and, most likely, will be around long after me, as is the nature of those lovely containers made decades and decades ago.
My dad was always a huge proponent of iceberg lettuce (as is Midwestern tradition) – on sandwiches or burgers and as the centerpiece of most salads. I, crazily, share this love iceberg lettuce. I love the crunch, I love the cold, and I love a good wedge salad. Iceberg lettuce really is the perfect vehicle for copious amounts of blue cheese dressing, bacon, red onions, and tomatoes.
And I can put the leftovers in my Tupperware.
Classic Wedge Salad
4 oz. crumbled blue cheese, divided
3 TBSP whole fat buttermilk
2 TBSP mayo, y’all know I prefer Duke’s
1 TBSP sour cream
1 tsp. lemon juice
Pinch of salt and pepper
6 strips of bacon
1 head of iceberg lettuce
¼ medium-sized red onion, diced fine
4 oz. cherry tomatoes, halved
In a mason jar with a lid, add two ounces of the blue cheese, buttermilk, mayo, sour cream, lemon juice and seasoning. Screw lid on tightly and shake well. Place in fridge to chill while you prepare the rest of the salad.
Cook the bacon in a medium skillet until crispy, remove to paper towel lined plate to drain before crumbling.
Cut head of lettuce into four equal pieces (these are the wedges, y’all) and arrange on serving platter. Pour dressing over lettuce and top with crumbled bacon, tomatoes, red onions, and remaining blue cheese. Serve immediately!
*dressing recipe adapted from AllRecipes.