City State Diner, in Portland, Oregon, defies the so-so food conundrum of most diners and triumphs with big, fresh flavors. One of my favorite items on the menu is the texture and temperature play of contrasts that is the Wedge Salad. A large wedge of cold iceberg lettuce, tangy buttermilk dressing, sharp red onions, crusty croutons and bacon (or in my vegetarian case, fried tofu) — oh my! This salad is rich yet light and crunchy yet soft. Perhaps it's the yin and yang of diner foods?Trevor Rudd, head chef at City State Diner, happily shares his recipe for the Wedge Salad with us today. After trying my hand at making this at home, I can attest that the success of this old-school dish is all in the details. Trevor's tips and recipe help us home cooks recreate a beloved (and sort of naughty!) diner favorite. This salad would be a great starter at your next dinner party or make a scrumptious addition to any summer barbeque. Dig in!
Do you ever order this type of salad? Will you be following this recipe anytime soon?
For the croutons:
2 to 3 slices thick bread (preferably challah or other egg bread)
3 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/2 teaspoon kosher salt
1/2 teaspoon granulated garlic
Heat the oven to 400°F. Cut the bread in medium to large cubes. Place them in a large bowl. Drizzle the oil evenly over the bread, tossing as you go. Make sure not to soak any one piece, as that will make for a soggy crouton or two and will keep the seasoning from sticking to the rest of them. (If you have an olive oil sprayer, that is ideal to get light oil coverage on all the bread.)
Mix the thyme, white pepper, salt, and garlic together. Add this dry mix to the bread and toss to coat evenly. Spread the bread cubes in one layer on on a baking pan and bake in 5-minute intervals until they are nicely browned. (Total baking time will vary depending on your oven and the type of bread you use.) Make sure to check frequently so the croutons don't burn.
Remove the croutons from the oven and let cool.
For the blue cheese dressing:
1/2 cup crumbled blue cheese, softened
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
3 tablespoons buttermilk
1/4 cup chopped chives
1/2 teaspoon kosher salt
1 1/2 teaspoons black pepper
Whisk all ingredients together until mixture is smooth and well-combined.
For the bacon:
3 to 4 strips thick cut pepper bacon
1/4 cup brown sugar
Spread the bacon strips on a baking sheet. Bake the bacon in the oven at 400°F for roughly 12 minutes. Remove from the oven and sprinkle the brown sugar liberally over the hot bacon and place back in the oven for 3 to 5 more minutes or until the sugar has visibly “candied” the meat. Allow to cool slightly before serving.
For the fried tofu (as a vegetarian replacement for the bacon):
2 to 3 ounces extra firm tofu
Heat a saucepan with about a half inch of oil on medium high heat until a drop of water “pops” when added (or to about 350 degrees). If you have a home fryer, use that instead.
Drain the tofu and cut into 1/2-inch x 1/2-inch cubes. Place enough cornstarch in a bowl to toss the tofu in. Toss the tofu in the cornstarch until nicely coated but not clumpy. Add tofu to the hot oil and fry until golden.
(Note: this cornstarch method is by far superior to any other way I have tried to fry tofu.)
To build the salad:
1/2 head iceberg lettuce
1 large tomato
1/4 cup crumbled blue cheese
1/2 cup slivered red onion
Blue cheese dressing
Chopped bacon or fried tofu
2 tablespoons chives, or chopped fresh parsley to garnish.
Cut the lettuce into two equal wedges and place on two plates. Pour enough dressing over the lettuce to get good coverage. Cut the tomato into wedges and distribute evenly between the two plates. Sprinkle the blue cheese over this and add the slivered onion, bacon or tofu, and croutons. Garnish with chives or parsley and enjoy immediately.
• Visit City State Diner: City State Diner
(Images: Leela Cyd Ross)