They say Iceberg wedges were first found over 100 years ago when a farmer noticed a sweeter, lighter colored lettuce growing in his farm. It became very popular and was called ‘crisphead’,it’s true name, until the 1920’s. It was then called Iceberg because of it’s ability to travel far and remain fresh when packed in ice. Some claim that a ‘cold pack’ made from iceberg lettuce leaves can give relief to bumps and bruises. If you chill whole leaves in the fridge for an hour; crumple and secure with tape to the injury it will heal.
- 2 heads iceberg lettuce
- ¾ cup Bacon Bits
- 1/4 cup egg, hard-boiled, chopped
- 1/4 cup tomato, chopped
- 1/4 cup blue cheese
- 1 1/2 cups Morton’s Blue Cheese Dressing (below)
Morton’s Blue Cheese Dressing Ingredients
- 1 cup real mayonnaise
- 1/2 cup plus 1 tbs sour cream
- 2 tbs buttermilk
- 1/2 tsp Durkee Famous Sauce*
- 1/4 tsp seasoned salt
- Salt and freshly ground black pepper
- 3.5 oz (about 1/4 cups) blue cheese, crumbled
DIRECTIONS FOR DRESSING
1. In a large mixing bowl, whisk together the mayonnaise and sour cream. Add the buttermilk, Durkee sauce, and seasoned salt. Whisk until well mixed. Season to taste with salt and pepper and whisk again.
2. Using a rubber spatula, gently fold in the blue cheese. Transfer to a storage container with a tight-fitting lid and refrigerate for at least 1 day and up to 4 days.
DIRECTIONS FOR SALAD
1.Remove any wilted outside leaves from lettuce head. Strike bottom of lettuce head on a flat surface to loosen core. Pull core out. Place lettuce head on cutting board and slice from top to bottom. Remove approximately one inch off each side, depending on the size of the head. Slice two 2-inch thick slices from center of head. Repeat with second head.
2. Ladle dressing across wedge so that it runs over one side. In this order sprinkle: bacon bits, chopped egg, chopped tomatoes, and blue cheese over the top of the salad.
Find the original recipe here: