The wedge salad is a steakhouse classic for a reason. Paired with a creamy dressing and crunchy toppings, it’s almost as refreshing as a glass of water. Our version uses the same winning formula, with a couple tweaks for even bolder flavor. Most importantly: it begins by grilling the iceberg to get a hint of char alongside the lettuce’s naturally cool and crisp texture.
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Charred Iceberg Steaks with Carrot Ginger Dressing, Crispy Chickpeas, and Pickled Onions
Ingredients
Scale
For the Dressing:
- ⅓ cup olive oil
- ⅓ cup rice wine vinegar
- ⅔ cup carrots, peeled and chopped
- 2 tablespoons ginger, peeled and chopped
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- Kosher salt and freshly ground black pepper
For the Salad:
- 1½ cups water
- 1 cup vinegar (white wine, red wine, or apple cider)
- ½ cup sugar
- 1 large onion, thinly sliced
- 3 tablespoons olive oil, divided
- 1 15-ounce can of chickpeas, rinsed and drained
- 2 iceberg steaks, cut into 1½-inch slices
- Kosher salt and freshly ground black pepper
- 1 tablespoon parsley, chopped
- Lemon wedges, for serving
Instructions
- For the dressing: Add all of the ingredients into a blender and pulse until smooth. Season with salt and pepper to taste, then set aside.
- For the pickled onions: Add water, vinegar, sugar, and 2 tablespoons of salt to a medium pot. Heat over medium-high heat and bring to a simmer, mixing occasionally. Remove pot from heat and immediately add sliced onions. Let come to room temperature and transfer to an airtight container. Chill for at least 1 hour or up to a week.
- Heat 1 teaspoon of oil in a medium cast iron skillet over medium-high heat. Add chickpeas to the skillet and season with salt and pepper. Cook, stirring occasionally, until chickpeas are golden and crispy on all sides, 6-8 minutes. Transfer chickpeas to a paper towel-lined dish and set aside.
- Season both sides of the iceberg lettuce with salt. In the same cast iron skillet add another tablespoon of olive oil, and char one lettuce steak at a time, 2-3 minutes per side. Repeat with the second lettuce steak.
- Add charred lettuce to a serving dish, drizzle carrot-ginger dressing over top, then add crispy chickpeas, pickled onions, and parsley on top. Serve with lemon and enjoy.
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How do you eat a wedge salad?
| Served as a “wedge” of iceberg lettuce, the wedge salad is smothered in creamy bleu cheese dressing, along with bacon, red onion, hard-boiled egg, and tomato. While it’s a fun visual addition to a meal, it can be a bit challenging when it’s time to dig in. We recommend grabbing your fork and knife and slicing it up all at once, steak-style. Everyone at the table will thank you later! |