Italian American Wedge with Creamy Herb Dressing, Gorgonzola & Pepperoni Crumbs

by cookingwithauntjuju.com

This signature wedge salad from Don Angie Restaurant in New York City is not the traditional wedge salad many are familiar with. This classic recipe takes a creative spin by replacing blue cheese dressing with a creamy herb dressing (Gorgonzola is a garnish) and the bacon with pepperoni crumbs. It’s not a wedge but a slice of iceberg lettuce (personally is easier to eat and Ina Garten serves her wedge salad this way). Other garnishes include pepperoncini, red onion and cherry tomatoes.

I have a few recipes for wedge salad that I have already posted because it is a favorite salad of mine and I like to serve the garnishes and different dressings on the side so guests can make their own salad. One recipe uses Ranch, 2 versions with blue cheese, Thousand Island and mini Romaine halves two ways.

A unique wedge salad from Don Angie’s Restaurant appearing in their cookbook Italian American

Authors of Italian American cookbook and also chefs/owners of Don Angie Restaurant are Angie Rito and Scott Tacinelli

I always try to do a little research before I post a recipe and this is what I discovered. The wedge salad has quite a long history since its origin began in ancient Egypt. Lettuce was first used to make oil from the seeds as the leaves were covered in sharp thorns. Through time salad culture changed and farmers were able to breed lettuce without thorny leaves. In the late 1800s iceberg lettuce was invented in the United States and W. Atlee Burpee Company (a favorite seed source) began to grow it in California. Iceberg lettuce quickly caught on because of its light flavor and crunchy texture. By 1916, wedge salads were appearing in cookbooks but no one restaurant or chef served it first. By the 1950’s we had our first modern wedge salad with the appearance of salad dressings and refrigeration was more widely available. Rail transportation played a big part in its success. The 1970s steakhouses were dominating the restaurant scene and wedge salads often appeared with the traditional steak and baked potato. In the 2000s the obsession declined as different greens appeared and the wedge salad  was considered unhealthy because of the bacon and blue cheese dressing. Probably due to a generation issue – parents versus children or even grandparents. Now restaurants are creating their own version with different twists and I must admit I love to try them for new ideas, great salad dressings and any creative touch.

Italian-American Wedge with Creamy Herb Dressing, Gorgozola and Pepperoni Crumbs

Pepperoni Crumbs:

  • 1/4 lb. real pepperoni, roughly chopped (I used Bridgford Snack Sticks)
  • 2 Tbsp. EVOO
  • 1 tsp. dried oregano
  • 1/4 cup panko bread crumbs

Place the chopped pepperoni in a food processor. Pulse for  1 minute until it looks ground; you will combine it with panko bread crumbs.

In a saucepan, heat the olive oil over medium heat. Once hot turn down the heat and add the pepperoni and oregano. Stir until most of the fat cooks out of the pepperoni about 10 minutes. Add the panko and cook about 2 minutes. Set aside on a plate lined with paper towels to drain. I changed the paper towels twice.

Creamy Herb Dressing:

  • 2 anchovy fillets (I used 1 tsp. anchovy paste)
  • 1 (large) garlic clove, grated on a Microplane
  • 6 tbsp. whole milk Greek yogurt (I used Fage 0%)
  • 6 tbsp. creme fraiche or make your own with 1 pint heavy cream and 2 tbsp. cultured buttermilk – combine the ingredients and let sit at room temp. until thickened, about 12 hours (will keep for 2 weeks)
  • 1/4 cup packed roughly chopped Italian parsley
  • 1/4 cup packed roughly chopped basil
  • 2 Tbsp. chopped chives
  • 1 Tbsp. white wine vinegar
  • 4 tsp. fresh lemon juice
  • 1/2-1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 2-1/2 tsp. sugar
  • 1 Tbsp. neutral oil such as vegetable

Combine all of the ingredients in a blender until smooth. You can make this up to 3 days ahead of time.

Assemble: Ingredients are to taste…

  • iceberg lettuce
  • small fresh basil leaves (I did not add)
  • red wine vinegar
  • EVOO
  • dried oregano
  • creamy herb dressing
  • pepperoncini peppers
  • cherry tomatoes, halved
  • red onion, sliced thinly into 1/2 moons
  • Gorgozola cheese (preferably Dolcelatte – I used Point Reyes Original Blue but my store has ordered some Dolcelatte for me)
  • freshly ground black pepper

Remove the outer leaves and discard. Cut each head in half. Trim each half so they sit flat on plates. Optional to tuck small basil leaves in between the leaves. Sprinkle each half with equal amounts of the red wine vinegar, olive oil and oregano. Drizzle the dressing over each half, serve extra on the side. Add the pepperoncini, tomatoes, red onion and Gorgonzola cheese over the top and finish with black pepper. Sprinkle pepperoni crumbs over all and serve.

Recipe by cookingwithauntjuju.com 

The salad ingredients…

Pepperoni ingredients…

Creamy Herb Dressing ingredients – this was wonderful! Oops, some garden pruners got in the picture! Actually, that’s ok as I use those pruners to cut these fresh herbs!

The pepperoni crumbs and delicious creamy herb dressing…

13 thoughts on “Italian American Wedge with Creamy Herb Dressing, Gorgonzola & Pepperoni Crumbs”

  1. This looks like a very tasty version of this classic combination. I really like the idea of using all these herbs in the dressing, and the pepperoni Crumbs.
    Thanks for the historical background. So interesting! 🙂

    Reply

    • Thanks Ronit – I was fascinated by its long history. This version is the best one yet – love the caesar like dressing with fresh herbs and then pepperoni crumbs. Who would have thought – not me for sure 🙂

      Reply

  4. I wondered what on earth an italian-american wedge was, but I realised it had to be lettuce. I do love me some iceberg lettuce even tho it is not trendy these days.

    Reply

    • I doubt if the “wedge salad” will ever go out of style partly because of its long history. Nowadays, trendy restaurants like Don Angie in New York City are creating their own signature version of this beloved salad. It’s still popular with steakhouses! One thing for sure I can make a simple wedge salad (offer different dressings) and young children will eat it – no fancy greens 🙂

      Reply

    • It’s a good recipe – the pepperoncini reminded me of a Greek salad and of course the dressing was similar to a Caesar salad with the anchovies and the herbs of Green Goddess. Definitely an American version of a great wedge salad 🙂

      Reply

Leave a Reply to GailCancel reply