Wedge salad doesn’t have to be drenched in processed bleu cheese. This Paleo Greek salad wedge is a fresh twist on an old salad.
The Key to a Great Wedge Salad
While we’ll take great liberties in the creation of this recipe to make it original, yet Paleo, there are some things that you just don’t mess with.
Wedge salads call for iceberg lettuce. They just do. That cool, crisp crunch is the delightful signature of this special salad.
From a practical standpoint, iceberg leaves are stiff and hold their shape better than wimpy, leafier sorts of lettuce. That means when you chop your lettuce head in half, the two sides will retain their shape well.
I think iceberg is also easier to clean in wedge form than other varieties. And you do want to clean it well. Don’t use the type of salad as an excuse to get lazy about food safety.
There are naysayers out there turning their noses up at iceberg, claiming it has no nutritional value whatsoever. That’s simply not true.
For starters, it’s a low-calorie vegetable, something most of us could stand to eat more of. It’s got Vitamin A, folate, calcium, and potassium, although it doesn’t have a whole lot.
It’s not going to compete with romaine nutritionally, but it sure as heck beats most options in our fast food obsessed society.
So to recap, the key to a proper wedge salad is iceberg.
Changing Things Up
In a world where kale and spinach claim the limelight, it’s nice to revert to a classic wedge. But that doesn’t mean you can’t have some fun with it.
I decided to make this Paleo salad Greek-style, with a tangy dressing and accessories to send your taste buds right to the Mediterranean.
To make the dressing, I used lemon juice, olive oil, garlic puree, and dried oregano. It creates a dressing that tastes really authentic.
When considering toppings for this Greek salad, black olives were a must. They’re Paleo, they scream Greek, and they add that rich salty flavor. Tomatoes and cucumber add additional color and flavor.
More Paleo Salads
Each year I inevitably find myself eating more salads in the summer. They’re light, there’s fresh lettuce available, and you don’t have to turn on the oven. It’s perfect.
Well, it’s perfect at first, but greens can get a little boring when you’re three weeks into salad season. It’s best to have a wide variety of recipes at your disposal to help you look forward to your meals.
Halve the head of lettuce lengthwise and wash well. Drain and lay each half on a plate, cut-side up. Scatter over the halved tomatoes, diced cucumber, and sliced black olives.
In a small bowl, mix together the olive oil, lemon juice, garlic puree, and dried oregano. Season the dressing with salt and freshly ground black pepper and drizzle generously over the wedges.
Notes
All nutritional data are estimated and based on per serving amounts.
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