The wedge salad is classic Americana diner eats; nowadays, salads like mesclun, or 'spring mix' and spinach have replaced the classic iceberg lettuce, which is now relegated to school lunch salads (always served on pizza day with kernel corn), or as burger lettuce.
Historically, the wedge salad has used a bleu cheese dressing...which, no matter how much I TRY to like, I just CAN'T. Some people will substitute Ranch dressing, but it's easiest to make your own dressing at home. Like with my Caesar salad, instead of using raw eggs & oil and making an emulsion, you can use mayonnaise (which is, coincidentally, an emulsion of eggs and oil) as a shortcut. Crisp bacon, croutons, and tomato wedges complete the salad, proving that, sometimes, less IS more.
A disclaimer - just because this is a salad doesn't necessarily make it super healthy. This dressing is rich and delicious, but it's probably not going to be as healthy as a simple vinaigrette :)
Iceberg Wedge Salad w/ Bacon & Buttermilk Dressing
1/3 cup mayonnaise
1/4 cup crème fraîche or sour cream
1/4 cup buttermilk
2 1/2 Tbsp lemon juice
1 Tbsp chopped parsley
1 1/2 tsp chopped mint
1 Tbsp snipped chives
1/2 lb thick-cut bacon, cut into 2" pieces
2 cups brioche cubes
1 head of iceberg lettuce
4 Roma tomatoes, each cut into 4 wedges
Whisk the mayonnaise, crème fraîche/sour cream, and buttermilk together until smooth. Add the lemon juice, parsley, mint and chives; whisk to combine. Season with salt & pepper, then refrigerate until chilled.
Meanwhile, cook the bacon until browned & crisp; drain on paper towels, then crumble. Also, toast the brioche cubes on a small baking sheet in a 300° oven for about 10-15 minutes or until crisp.
To serve, quarter the head of iceberg lettuce into 4 wedges. Plate each wedge, and add 4 tomato wedges. Top with bacon and croutons, then pour over with dressing.