The wedge salad has always confounded me. Here is why: its incredibly easy to make, and the ingredients are laughably inexpensive, yet time and time again high-falootin' restaurants get away with charging patrons a buttload for it. I get the sense that the inventors of the dish put it in front of the first unsuspecting patron saying,"That'll be...ten? dollars...?" And then masterfully disguising their astonishment when said patron did, in fact, fork over (har har har) the requested monies. It's borderline sinister, I tell ya.
So now that I've busted all those rest-o-rawn-tays and am probably blacklisted from most of them, it's also fair to say that the wedge salad is delish. Something impressive to throw together as a meal or first course or what have you. And in this recipe I've dispensed with the traditional bacon and bleu cheese in favor of Southernized andouille sausage and my own pimento cheese dressing, of which I am so proud.
Also, this recipe maaaaay or may not have been printed in the Community Recipes section of June's Southern Living. (squeal!!!)
Wedge Salad with Pimento Cheese Dressing and
Andouille Sausage
