With all the salads I’ve created in my career, somehow I never did a wedge salad. Creamy Wedge Salad with Homemade Croutons is posh, fab and so simple, it’s a crime not to try it. The cool thing here is that it’s literally just a wedge; no crazy salad chopping for hours to create this wow dish.
That gives you time for the croutons and dressing. I really love homemade croutons, and making these at home saves you a little “bread” (as in cash). Instead of going with a bottled dressing, try this fresh-baked garlic dressing. Yes, I said baked. Believe me, your mouth will water while the garlic is in the oven.
Creamy Wedge Salad with Homemade Croutons
Servings
4 Servings
Ingredients
- 2 small heads garlic cut in half horizontally
- 4 tablespoon extra virgin olive oil divided
- 1 cup cubed day old bread
- 1 teaspoon kosher salt divided
- ¼ cup regular or light mayonnaise
- 2 tablespoons plain soy or almond milk
- 1 tablespoon red wine vinegar
- ½ teaspoon freshly ground black pepper
- 1 large head iceberg lettuce cut into wedges
- 1 cup cherry tomatoes quartered
- ¼ cup diced red onion
Instructions
- Preheat oven to 400°F.
- Place garlic and 1 tablespoon evoo on a large square of foil. Wrap tightly and bake for 45 minutes or until soft. Let cool.
- Heat remaining 3 tablespoons evoo in a medium skillet. Add bread and sauté over medium high heat, stirring constantly, for 8 to 10 minutes or until golden brown and crisp. Season with ½ teaspoon salt and set aside.
- In a small bowl or jar, combine mayonnaise, soy milk, vinegar and pepper. Squeeze cooled roasted garlic with your hand so the softened cloves come out like a paste. Add to mixture and whisk to combine or shake in a jar with a lid until smooth. Can be made 1 day ahead – if too thick, thin with a few drops of water to reach desired consistency.
- To serve, place wedges of lettuce on salad plates. Divide tomatoes, onion and croutons between plates. Drizzle with dressing and serve immediately.
Ok so according to the “OU Guide To Checking” aka my insect Bible: 1. Detach the loose leaves (“wrapper leaves”) and discard 2. Split the head in half (allowing the leaves to be peeled away more easily) 3. Peel the four outermost leaves (from each half “not including the “wrapper” leaves) off the head 4. Carefully check both sides of these eight leaves. 5. if only one or two insects are found on these eight leaves these leaves as well as the remaining leaves on the head may be used without further checking, provided the remaining leaves of the head are very tightly packed together. SO there you have your wedge. Although the Guide says you should wash the remaining leaves (wedge) before use. 5. However if you find 3 or more insects on the first eight leaves, the remaining leaves must be washed and checked prior to use. Which means you have to serve this salad as a toss and not a wedge. Good Luck!
How do you check the lettuce beforehand? Doesn’t make sense to me.
i was sold with roasted garlic!