Written on July 29, 2013 at 4:18 pm , by Judith Pena
Sometimes I approach a classic recipe with meat and think, “How I can make this vegetarian?” While other times the transformation just happens by chance, as was the case with this Veg(etarian) Wedge Salad.
Though I’m not sure where or when the original Wedge Salad was created, the combination of crunchy lettuce, tangy cheese, creamy dressing and bacon has always been a favorite of mine. So while looking in my fridge one night, I spotted a number of Wedge Salad ingredients and started to get excited, until–oh wait, oh no!–I didn’t have any bacon. In search of a quick substitute, I found that I had falafel and thus a (meat-free) salad plan was hatched. To go along with my newly-inspired Mediterranean take on the wedge salad, I whipped up a feta-buttermilk dressing in place of the standard blue cheese dressing and substituted grilled romaine for the typical iceburg lettuce (I don’t think romaine is typically Mediterranean, but I like the chargrilled romaine flavor, so I went with it).
Get the recipe: Veg Wedge Salad