A wedge salad has never gone out of style at Southern meals.
This easy but impressive side is meant for parties, as well as weeknights.
But when it is great, it is populardecade after decadeand that is the case with the wedge salad.
Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless
It’s no surprise whythe creamy blue cheese, crisp lettuce, and bacon perfectly complement the rich beef.
This is a classic wedge salad, but to make it a touch more Southern, we addedcandied pecans.
Learn how to make a wedge salad.
Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless
It’s a recipe that will serve you for a long time to come.
Add onion and let sit for 10 minutes.
Drain and set aside.
Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless
Cook bacon:
Meanwhile, add bacon to a medium skillet.
Cook over medium-low, flipping often, until rendered and crisp, 8 to 10 minutes.
Transfer to a paper-towel lined plate; discard drippings or reserve for another use.
Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless
Chop bacon into small pieces.
Assemble salads:
Place lettuce wedges on serving plates.
Top with dressing, cherry tomatoes, candied pecans, onions, and reserved bacon.
Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless
If you have leftover components that aren’t dressed, store separately and assemble the salad fresh before serving.
The lettuce can be wrapped in a damp paper towel within an airtight container to prolong its freshness.
All components should last in the refrigerator for about four days.
Trim off the tough core from each wedge before using.
