**Classic Wedge Salad Recipe**
This traditional wedge salad recipe showcases crunchy iceberg lettuce, rich homemade blue cheese dressing, and toasted breadcrumbs for the ideal effortless side. It’s prepared in merely 15 minutes and complements nearly any dish.
### Ingredients
**For the Salad:**
– 1 recipe Blue Cheese Dressing
– 1 small head iceberg lettuce
– 1 cup cherry tomatoes, quartered (or 4 sundried tomatoes, chopped)
– 2 chives, thinly sliced
– 3 tablespoons blue cheese crumbles
– Smoky breadcrumbs, for topping (1 handful crushed potato chips or crumbled bacon)
**For the Smoky Breadcrumbs:**
– 1 tablespoon olive oil
– ½ cup panko (or homemade breadcrumbs)
– 1 teaspoon smoked paprika
– ½ teaspoon each onion powder and garlic powder
– ¼ heaping teaspoon kosher salt
### Instructions
1. **Prepare the Blue Cheese Dressing.**
2. **Prepare the Smoky Breadcrumbs (if using):** Warm olive oil in a small skillet over medium heat. In a separate bowl, combine panko with smoked paprika, onion powder, garlic powder, and kosher salt. Add to the skillet and toast, stirring often, until golden and crunchy, about 2 to 3 minutes. Transfer to a bowl.
3. **Prepare the Lettuce:** Take off the outer leaves of the iceberg head, then slice into wedges (4 for a small head, 6 for a large head). Prepare the chives and tomatoes.
4. **Serve:** Set a wedge on a plate. Top with dressing, tomatoes, chives, blue cheese crumbles, and smoky breadcrumbs. Serve right away.
### Notes
– *Not a blue cheese fan?* Create Ranch Dressing and incorporate ½ teaspoon smoked paprika for a smoky twist. Then finish with crumbled feta cheese.
This wedge salad is vegetarian and gluten-free, making it a flexible option for diverse dietary needs. Relish it as a side dish or pair it with your preferred meal for a refreshing and fulfilling addition.