Admittedly, a wedge iceberg salad is not particularly healthful because its leaves are less nutritionally dense than other lettuces and bacon and blue cheese dressing are both high in fat. But it&#…
By Gretchen McKay | Pittsburgh Post-Gazette
A staple on steakhouse and some gastropub menus, the salad is thought to date back at least to the early 1900s, a few years after the first cultivar for iceberg lettuce was developed in California. One early version of what cookbook author Marion Harris Neil dubbed “Lettuce Salad with Roquefort Dressing” appeared in “Salads, Sandwiches and Chafing Dish Recipes” in 1916 and by the mid 1920s, with bottled salad dressing being mass-produced by companies such as Kraft, the crispy, crunchy salad was growing in popularity.
Admittedly, a wedge iceberg salad is not particularly healthful because its leaves are less nutritionally dense than other lettuces and bacon and blue cheese dressing — here made with mayonnaise, sour cream and buttermilk — are both high in fat. But it’s definitely worth the occasional splurge.
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