That does look tasty.

I have never understood wedge salad past the truism that making the patrons cut up their own meals saves you one prep cook. In this case, however, if you want to serve semi-dressed at home, so you can put it together a little before serving without it going limp, it makes sense. Salt bomb though.... and big umami. Can you even taste the lettuce?

It’s actually been a while since I bought iceburg. Its mildly sweet taste was there, and the crunchy is nice. Yes, kind of a salt bomb but tasty. I halved the dressing ingredients for the two of us. Also, the wedges I cut were fairly small. I only recently found her Youtube channel. Her videos have a nice, relaxing vibe IMO. I made her beef stew the other night and we enjoyed it.

Excellent! Thanks for the further description and reference. I rarely have the patience for videos, so I'm always glad to see what those who do think of them. And, of course, I trust your taste in recipes. :) I like iceberg, though also rarely buy it. I doubt it has much nutritional value beyond bulk, though I've never looked it up., but it's so good in sandwiches and salad (though I do sometimes snark that it's "crunchy water" I like the flavor).

I do get ”crunchy water.” DH really likes iceburg and blue cheese so he was pretty happy. There’s dressing left over we’ll likely use tonight with the remaining iceburg. The head I got at TJ’s was pretty small. Probably a tossed salad this time.

I do enjoy certain videos as long as I can ”connect” to them. That’s often not the case. From what I’ve seen from just a few of this woman’s videos, her cooking seems fairly basic with an emphasis on flavor. I find her videos (at least the few I’ve watched) enjoyable.

That does look good! But how can you go wrong with bacon and blue cheese, lol. I grew up eating iceburg, not sure if I knew there were other kinds. I remember many years ago reading a magazine article about iceburg (after many more exotic varieties had become popular) and how it was the most expensive way to transport water from one side of the country to another. I wish I could remember where I read it. Prevention Magazine maybe in the 1970's.

I never eat it now, but always feel nostalgic when I see it on the menu. I think it's an attractive presentation, something different than a flat plate full of salad. I'm not sure why all the criticism about having to cut your own food - do we say that about having to cut our own steaks?

She was easy to watch but she didn't appear to have a lot of cooking chops.....from using a gigantic measuring cup to try to measure 1/3 cup of liquid, to not knowing how to read through the middle to the backside of it to see what the measurements are, then clearly over-measuring both the oil and vinegar, after stating how accurate measurements for this dressing are best, to trying to whisk oil and vinegar and mayo with a rubber spatula instead of a whisk - that was a little painful to watch.

Bacon and blue cheese…good point, Olychick!👍🏻 I did notice some of her mishaps, but I’ve certainly noticed them with more experienced cooks, too. So far, I’m pleased with this salad dressing and her beef stew. Might give her meatballs or Tuscan White Bean Soup a try next.

True--you don't have to be skilled to have good recipes--and, unfortunately, vice verse: Many bad recipes come from skilled pros.

Speaking of which, I just saw on Feed Network, pros using a zester to grate garlic. I assume for the reason I use a gonzo garlic press--but without risking my skin!

I don't know about criticism about cutting food, but perhaps its the same reason as I mentioned. Truly, there's a huge prep time and fiddliness difference between wedging or slicing iceberg, and hand leafing and tearing it. I was just referring to how it would affect labor costs. I don't mind cutting up the wedge salad, which as you said, Olychick, is comparable to cutting a steak. Steaks are often at least rough sliced, partly, I'd guess, to check on the doneness, and partly not to let excess juice muddy up the plate for the diners, but other times they're served whole and one must trim the gristle, etc., as well as cut bites. In the case of the steak, however, I can't imagine that rough slicing saves them labor, though checking the doneness could save a send back.

I admit...I DO use Iceberg lettuce instead of Romaine....sometimes. It just gives us a little variety. We don't worry about our salt intake...we consume very little....and sweat it off during workouts. :0) I'd like a Ranch Dressing if I was consuming a mayo based dressing tho.....just my preference. Wedge salads have great presentation! 🎇