I was having lunch with my wife the other day and ordered a very basic yet delicious wedge salad. I hadn't had one in quite some time and I really enjoyed it. The crispiness of the iceberg, rich tang of the bleu cheese dressing, salt and smoke from the bacon and a nice little sour kick from the pickled red onions. The wedge salad is basically flavor composition 101.
So then I got to thinking, how could I rework the wedge salad, still keeping its integrity, but making it something different and unique. I plan on revisiting this in the next couple of weeks, but I thought it would be a fun discussion topic for us here on the forum.
How would you "recreate" the calssic wedge? What components would it have? How would you plate it? I'd love to hear your ideas!