Welcome to my new Food-ista Series on ediTORIal, all about stylish updates on classic dishes. Today, I’m bringing back the wedge salad – check it out:

The wedge was absolutely one of my favorite salads growing up. A real throwback to chic dining and entertaining of the 60s and 70s. Nowadays, people get fancy with all the different types of lettuce and leaves in their salads like frisée, romaine and arugula, but there’s nothing like a cold, crisp iceberg wedge that’s fresh from the refrigerator. I made mine with bacon, eggs, cheddar, and Green Goddess dressing – which is an old-school favorite of mine (see the recipe below).

I used the classic wedge toppings, but you can update your version with any of your favorites. Here are some ideas to reimagine your wedge:

Honey Wedge: pears, candied walnuts, crumbled goat cheese, bleu cheese dressing, and drizzled honey

Capri Wedge: avocado, pancetta, shaved parmesan and balsamic reduction

Wedge Into Fall: roasted butternut squash, toasted pumpkin seeds, and creamy nutmeg buttermilk dressing (see recipe below)

Taco Wedge: ground beef, shredded cheddar cheese, diced tomatoes, shredded tortilla chips, and chipotle ranch

Green Goddess Dressing

(makes 6 servings)

  • 1 cup mayonnaise
  • 1 cup scallions, chopped (white and green parts – 6-7 scallions)
  • 1 cup fresh basil leaves, chopped
  • ¼ cup freshly squeezed lemon juice (2 lemons)
  • 2 teaspoons garlic, chopped (2 cloves)
  • 2 teaspoons anchovy paste
  • 2 teaspoons kosher salt
  • 1 cup sour cream



  1. Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth
  2. Add the sour cream and process just until blended
  3. Refrigerate any dressing you don’t use right away


Creamy Nutmeg Buttermilk Dressing


  • 1 small garlic clove, smashed
  • Salt
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • 1 tablespoon white wine vinegar
  • 1/4 cup buttermilk
  • Freshly ground pepper
  • 1 teaspoon ground nutmeg



  1. Run ingredients through food processor, blender or mixer
  2. Allow to chill for at least two hours before using


Enjoy! Next up in my Food-ista Series is Meatloaf, so stay tuned!

Tell me, how you would make your wedge? Also, share some of your favorite classic dishes that you would like me to give a stylish spin on in the comments below!

Green Goddess dressing recipe courtesy of Ina Garten

More “Eat” Stories:

Fish is the New Chicken
Rhubarb and White Chocolate Buttermilk Muffins
Your Rhubarb Recipes
Potato Wedge Bar

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