![]() You’ll want to prep all the ingredients BEFORE you start assembling your salads. And yes, you’ll get bits of crispy golden croutons in every bite. I recommend Trader Joe’s sourdough, which produces perfectly uneven shreds of bread that, when toasted in the oven, are the epitome of crunchy bliss, especially on a wedge salad like this. Most fresh bakery bread is too soft and quickly becomes crumbs in a food processor. You can use any sturdy, country or sourdough bread, and preferably one that’s a little stale. My method ensures tasty, crunchy croutons in every bite that won’t rip the flesh from the roof of your mouth. Plus, you might get 5 or 6 croutons on a whole iceberg wedge salad serving - which means you’ve got a whole lot of bites that are DEFICIENT, if not downright DEVOID of croutons. And pointy-square (have you ever had a crouton rip the skin off the roof of your mouth? I have.) Here’s my beef with store-bought croutons. You’re probably thinking, “Croutons? No big deal, I’ll pick some at the store.” These additions make me feel a smidge better about diving into this nutritionally deficient but absolutely OUTSTANDING iceberg wedge salad. Personally, I like a bit of avocado and some grated carrots for color and crunch. There are other optional ingredients you can certainly use in this salad, but these are the MUST-HAVES. For me, however, this hearty salad is definitely a fork and knife recipe and, therefore can easily act as a meal on its own. Traditionally, you’d see these iceberg wedge salads served as a side dish. It wasn’t until the 80s that “mixed baby greens” or “mesclun” became a “thing,”… but that’s another story, er… salad. Although it wasn’t a nutritional powerhouse, iceberg was still lettuce. My Mom would make her signature vinaigrette and add some cut tomatoes and cucumber to her iceberg lettuce recipe… et voilà! Back then, iceberg lettuce was king because it was a blank canvas and cheap. Iceberg lettuce salads were practically the only salads I remember from my childhood.
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