The wedge salad of the 50's and 60's moves in and out of favor. The salad, though, did not originate then. The earliest mention of the lettuce wedge salad was found in a cookbook published in 1916. Marion Neil's cookbook, Salads, Sandwiches and Chafing Recipes mentions the wedge salad with Roquefort cheese and hard boiled eggs. It's popularity fluctuates with the times but it hasn't disappeared.
The wedge salad today has many guises. There will always be the original but it can be dolled up to reflect most cuisines. It can have a Mediterranean look with a vinaigrette and cucumbers, kalamata olives, tomatoes and feta sprinkled over the top. Or it may have a more España appearance as this salad does. Add a little corn and red pepper salsa made fresh from the garden, a few tomatoes, some manzanilla olives and a few crushed tortilla chips for a little crunch and you have a lovely wedge dolled up for the evening!
Salad Wedge with Corn and Red Pepper Salsa
adapted from The Good Stuff by Spike Mendelsohn
- 1/2 cup red wine vinegar
- 1/2 red onion, rough chop
- 1 garlic clove, minced
- 2 Tbsp Dijon mustard
- 2 Tbsp honey
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp freshly ground pepper
- 1 cup vegetable oil