Not surprisingly, there are some things about the classic that continue to evolve.įor example, iceberg lettuce now shares the spotlight with alternative greens. It's still an eye-catching presentation of crisp lettuce and enticing toppings. The modern wedge salad's basic design hasn't changed over the years. That's a big plus for salad sharing on social media. It's a dramatic blend of fine dining and wedge salads that's also very photogenic. Perry's elevates the simple salad into a culinary work of art. A sweet balsamic glaze sets Outback's wedge apart from the competition. Sullivan's tops its salad with a splash of red wine vinegar. Most steakhouse chains put a signature touch on their wedge salads. The classic wedge salad with blue cheese won't ever lose its crunchy, flavorful appeal. It's still a favorite with dining room guests. The 1970s steakhouse romance with wedges continues today for good reason. 2000s - The development of new iceberg lettuce varieties, including Iceberg Babies®, helped maintain the wedge salad's renaissance as both a side and an entree.1970s - After a decline in popularity, the wedge salad found a new home in steakhouse chains from coast to coast.1950s - Blue cheese crumbles and bacon bits topped the stylish, traditional wedges we still enjoy today.1920s - The wedge salad debuted in many restaurants, but no chef claimed it as his or her original.1916 - Marion Harris Neil's cookbook, "Salads, Sandwiches and Chafing Dish Recipes," offered the first printed version of a recipe for iceberg wedge salad.Food historians do agree on this general timeline. No one can document exactly how or where the original wedge salad first graced a dining table. Renaming it "iceberg" lettuce was a natural transition. By the 1920s, Crisphead lettuce could be packed under mounds of ice and moved long distances without losing freshness. Rail transportation extended the reach of commercial growers by upgrading their shipping options. The development of the railroad industry ensured its permanent place on tables and in pantries all across the country. Lettuce held its own in our nation's fields, home kitchens and restaurants. The vegetable thrived as part of our country's historic expansion from the Eastern Seaboard to the Pacific Coast. Here on our shores, European colonists planted hearty lettuce varieties developed in Holland. New World expeditions brought lettuce to the Bahamas during the 1400s. The Greek and Roman empires broadened the plant's popularity and territory. They developed the plant, grown for its oil-producing seeds, into a table food highly valued for its succulent leaves.īy the sixth century B.C., lettuce migrated to ancient Persia. Food historians believe Egyptians were the first to cultivate lettuce. The origins of iceberg lettuce and wedge salad history go back to ancient times. Where did this unique salad come from? It's an interesting backstory to think about the next time you enjoy a traditional wedge with blue cheese dressing. Home chefs keep fresh lettuce in the fridge for building healthy family meals around crisp wedges. Restaurant chefs craft signature salads for their dining rooms. The wedge salad offers a cool, crisp dish that's appreciated by steak lovers and vegetarians. It can be a simple classic or a towering work of culinary art.
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