The Busy Girl Salad: Le Wedge

Are you ready for this? The most “Ain’t Nobody Got Time For That” salad of your lifetime?

Let me break it down for you.  When I was in college and I’d go to a restaurant and get a salad, I always looked at the wedge like it was some fancy salad because they left it whole.  It was a “deconstructed” salad before I know what deconstructed meant in a food sense.


And today, all I can do is giggle about it.  Because I know what really happened.  Homegirl in the kitchen said ain’t nobody got time to chop this head of lettuce.  Cover it with blue cheese and bacon, they won’t complain.

That chef was totally after my heart.  You were so right.  Cheese and bacon make me forget that I have to actually work to eat this salad.



I swapped the traditional bleu cheese for a lighter Gorgonzola, and a fresh parmesan dressing.  It’s got a surprising balance between the crisp iceberg lettuce, tangy gorgonzola, salty bacon and well-rounded parmesan dressing.  Trust me, no one at your table is going to complain over cutting this head of lettuce up.

Le Wedge

By Whitney, August 14, 2013

Le Wedge



Place parmesan cheese, vinegar, lime juice, mustard, salt and pepper in a blender.  Blend until combined, about 3o seconds.  Add the oils to emulsify while blender is running. Chop the head of lettuce into quarters.  Sprinkle with gorgonzola cheese and cooked bacon.  Drizzle with parmesan dressing.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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