|(Photo courtesy of Tastebook)|
The last time we went out to eat with my husband's family, we dined at the Matchbox Vintage Pizza and Bistro in Rockville, MD where I ate what was quite possibly the best salad I've ever tasted. I wish I had an inside connection so that I could tell you exactly how to make that Grilled Romaine and Hanger Steak Salad. Alas, I cannot. But I can tell you about how it inspired me and hope that that's good enough, for now. It was not my first time eating a wedge salad, but it was the first time eating one that made me a true fan of them. One reason is because my brother-in-law made a comment about how wedge salads are kind of a lazy way out of making a "real" salad. My first inclination was to be very defensive of the masterpiece I was consuming (with embarrassing speed and focus,) but then a bell went off as I remembered how I hate making salads. Drying off every single leaf... Aaargh! I know that there are a lot of you out there who also hate making salads, but love eating them. Why have I never made wedge salads at home before, I thought to myself. And then I noticed how much easier it was to eat a wedge salad in a tidy fashion. (See the "About" page for a little more history on this inexplicable problem area in my life.) Are wedge salads the answer to my salad making & eating woes? I think so, my friends.
So, in honor of the Grilled Romaine and Hanger Salad, and in honor of my mother who I've embarrassed so many times over the years with my inability to judge the amount of salad my mouth can hold at one time, I give you the Italian Wedge Salad by Johnny Carino. This is a bit of a non-recipe recipe, which I kind of like because then I feel unrestrained and can add as many diced tomatoes as I want. :)
Italian Wedge Salad by Johnny Carino
Makes 1 serving
1/4 of a wedge of crisp iceberg lettuce
diced Granny Smith apples
diced roma tomatoes
Top salad with ranch dressing
How to make Candied Pecans: In a sauce pan on high heat pour 1/4 cup of sugar and one full bag of chopped pecans together, stir constantly. You will see the sugar caramelize. Remove from heat. These burn easily so watch them carefully.