Tonight’s dinner? A wedge salad with blue cheese dressing. Voila:

Of course, not everyone likes blue cheese salad dressing and the crumbles. So I also made one with Thousand Island dressing and eggs. Voila 2:

Both salads have tomatoes, dressing, freshly cooked bacon pieces, chives and pepper. I didn’t have any shredded cheese, but I would have used that on the second salad if I’d had some.

As I see it, there’s two tiny problems you’ll come across in making an iceburg wedge salad. Firstly, it’s hard to wash the lettuce and let it retain its shape. You don’t want to submerge it in water becuase then the inside leaves will retain water and you’ll have watery dressing as you eat. The other issue is that it’s hard to know how much salad dressing to use. What looks like a lot can seem like just enough since you can’t really pour it down into the salad, only over. Use your best judgment, and keep the salad dressing bottle around.

It may not be that revolutionary of a concept, but anything to get us excited about salads, right?