When a dish is good, it hangs around for a few years. But when it is great, it is popular decade after decade—and that is the case with the wedge salad.
The first wedge salads were served in the 1920s or 1930s, and then reinvented and reimagined by chefs and restaurants for several decades following. By the 1980s, they were on every steakhouse and country club luncheon menu. They’ve never lost their shine—at least in our book. We will always bring out a classic wedge salad for special occasions, from holiday dinners to dinner parties and more.
This is a very typical wedge salad, but to make it a touch more Southern, we added candied pecans. We suggest making our blue cheese dressing, but you can also use store-bought to make it even easier. If the dressing is ultra-thick, thin it out with a splash of water so it really coats and covers the wedge of lettuce.
Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless