My husband’s family is very male-centric and even though they love to eat, they can be a bit difficult to satisfy. They don’t like fancy desserts, eggplant, anything with nuts or “girly” salads. Whereas my mother-in-law love salads with fruits, nuts and lots of chopped veggies (like me!), the guys in the family don’t want much to do with a nice spinach salad.
So after racking my brain I decided to try making this classic wedge salad, sans the bacon that is traditionally included, for a dairy Shavuot meal last year. And thankfully, my father-in-law loved it and it was a big hit all around.
It is hearty, beautiful to look at and its the kind of salad that can be changed around depending on your tastes. Need some more protein? Add some beans or a grilled piece of fish and it becomes a main dish. Blue cheese too strong for you? Substitute a creamy ranch dressing instead. Want to get in some extra veggies? Add chopped cucumber and avocado.
But it’s the homemade challah croutons that really take this dish to the next level. They are crispy and buttery, adding crunch and a whole lot of satisfying flavor, especially for this gluten-loving gal. When making the croutons, don’t skimp on the olive oil.
1 head iceberg lettuce
2 cups cherry tomatoes, quartered
4 hard-boiled eggs
2-3 cups leftover challah
2-3 Tbsp olive oil
Salt and pepper
½ cup crumbled blue cheese
½ cup buttermilk
2 Tbsp olive oil
1 Tbsp fresh lemon juice
Salt and pepper
Preheat oven to 350 degrees.
Cut challah into small cubes. Toss challah with olive oil and salt and pepper. Bake for 10-25 minutes until crispy, golden brown. Allow to cool slightly.
In a small bowl, whisk together buttermilk, olive oil and lemon juice. Add crumbled blue cheese and stir, breaking up any large clumps as you go. Set aside dressing.
Remove core from iceberg lettuce. Cut into four large wedges. Place on a large platter and assemble salad with cherry tomatoes, hard boiled eggs, croutons and salad dressing.