Do This One Thing for a Better Iceberg Salad

published Feb 8, 2017
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(Image credit: Lauren Volo)

There are two types of people in this world: Those who get excited about a salad, and those who don’t. I have my feet firmly planted in the former category, and one particularly indulgent version I can never resist is an iceberg wedge.

Maybe it’s the crispness of the lettuce, or the creaminess of the dressing. Or, let’s face it, it’s probably just the delicious, super-indulgent bacon. While it’s hard to believe there’s a way to improve upon the classic, there is one thing you can do when making wedges at home.

Want to know the secret?

Chill your plate!

It’s basic science: Warmth can wilt just about anything, from your makeup to your lunch, and anyone who has manned a grill on a sweltering day in July has seen it firsthand. But many people never think twice about putting their salad on a room-temperature plate or, gasp, a dish straight from the just-run dishwasher. The result? Soggy, often middling salads that are nothing like the ones you’d get at your favorite restaurants.

When the plate is chilled, though, the salad keeps its crisp coolness that you crave so much from a wedge.

Here’s How to Do It

Just put your salad plates in the fridge for 20 minutes before serving the salad. Pressed for time? Put them in the freezer for as much time as you have.

You might not convert people into salad-lovers, but you might just come close.

Get the recipe: Iceberg Wedge Salad