Remember the wedge salad from the late 50′ and early 70’s? A wedge of iceberg lettuce, that must have been a quarter of a head, drenched in creamy chunky bleu cheese dressing, and if you were lucky enough to be in the right restaurant, heavily sprinkled with crumbled crispy bacon. It still appears on the occasional menu. When it does, I look for beef carpaccio to be there, too. Creamy bleu cheese and delicately thin sliced raw lean beef! Forget the rest of the menu, these two appetizers become my meal, and no, you cannot have a taste!
I am addicted to food magazines and websites. When I saw a new take on a wedge salad in one, I was up and off the the grocery store. Actually it turned out to be two stores were needed to find all the ingredients.
My excitement was a grilled bok choi wedge salad. One small to medium bok choi, split in half and spritzed with olive oil, then grilled over low heat until the leaves wilt and get a little char and the stem is warmed through, but still retains it crunch. I topped the bok choi with halved yellow grape tomatoes, thinly sliced raw ripe shishito peppers and marinated Peruvian peppers. Then I drenched the salad with creamy bleu cheese dressing and lots of extra crumbles. The salad was served with a small sirloin steak, grilled to 145 and tented to rest for five minutes. It was a perfect medium rare. I wish I had sliced and photographed it, but I couldn’t wait do dig into the plate.
My standard three baby potatoes halved and grilled provided a bit of starch for the meal. Because I am still working on my bag of shishito peppers, I grilled a few of the ripe ones. Their caramelized sweetness was a great foil for the slight saltiness of the bleu cheese!
I cooked this on the grill last night after the temperature dropped to 100.