Post
 Posted By: chubbyalaskagriz 
Sep 11  # 11 of 20
Sister Cath- the "WEDGE" salad you describe is one of my all-time FAVS! I love a big, wet, crisp wedge of iceberg drowned in thick, creamy, tangy BLUE BHEESE with spilt grape tomatoes & crumbled crisp bacon- and maybe if I'm feeling "ALASKAN" a scattering of smoked salmon. YUM!

Also- I too love the carrot-raisin salad you longingly mention. Try whisking a tablespoon or two of PEANUT BUTTER into your MAYO for a nutty, satisfying dressing for it. YUM!
Post
 Posted By: KYHeirloomer 
Sep 11  # 12 of 20
When Emeril reopened Delmonicos he made a big deal about bringing back the wedge of iceburg salad.

Until then I hadn't consciously been aware that it had disappeared from menus. When all did that happen?
Post
 Posted By: chubbyalaskagriz 
Sep 11  # 13 of 20
I've always been under the impression that wedge salads were from way back during the cheeseball days of the 60's. No, Brook? Just right after the chicken ala king and jello mold heeyday of the 50's...
Post
 Posted By: cookie 
Sep 12  # 14 of 20
A salad is cool because you can make it any-thing you want it to be, especially if your at a salad bar. You can make it any way you wish. It holds no judgements on what items you choose to fill your dish or appetite. It is your creation what you were attracted to texture, color, shape, taste. Salads are crisp, light, crunchy, you can eat them as a appetiser or as a whole meal. I Love a Good Salad, nothing quit like it. Cookie :)
Post
 Posted By: KYHeirloomer 
Sep 12  # 15 of 20
See, Cookie? You can tell us how to make one (well, one type). And why the concept appeals to you. And how to eat one.

But, if I were that mythical man from mars, could you tell me what one is? That's the question.

For the record, I've started this thread at three different sites, and so far nobody has been able to do it. Next stop is ChefTalk, where the pros can take a shot.