Wedge salad is the perfect showcase for garden-grown lettuce and tomatoes. We tender it up by using Baby Butterhead (aka Boston or Bibb) lettuce rather than iceberg. One lettuce head, quartered, fills a platter for a beautiful presentation—enough for two to share as a first course. To dress the salad, I dot it with homemade blue-cheese dressing, some fresh-made bacon crumbles and a few grinds of cracked black pepper. Add a sprinkling of minced chive or green onion if you like. Continue Reading…
