Today’s heightened concern about nutrition and healthy eating has made the salad more important than ever. We are fortunate to have a variety of greens, dressings and vinaigrettes available to us, which are only limited by our imaginations and appetites.

The different types of greens in most grocery stores offer many opportunities to experiment with combinations of creamy or plain oil and vinegar dressings of many kinds. Given the popularity of indoor growing, many greens, including arugula, chicory, endive, mesclun, romaine, radicchio, spinach and many others, are even found locally in colder climates.

Yet, consuming salad is still a challenge to many who are not in the habit of having greens as an accompaniment to lunch or dinner—much less as a primary meal. A sandwich and a drink for lunch and meat and potatoes for dinner used to be it. But this is changing, too, as McDonald’s, Burger King, Taco Bell and other fast food restaurants are encouraging new eating habits by offering greens alone or with chicken, beef or seafood. Now, it’s true to say that salads are no longer a food eaten primarily by men or women watching their diets or by health-food fans who recognize the low fat, tasty potential of salads.

Italians have been eating greens for years. It’s part of the first course they call the antipasti, which often includes dried meats and vegetables as well. The French emphasize the way salads are dressed. European International Herald Tribune writer Patricia Wells tells us that the French expression, “fatiguer la salade” means to dress greens that are exhausted with a coating of dressing, that is until the dressing is absorbed.

I didn’t realize how much I enjoyed salads until living in a developing country after college, where water use was restricted because of pollution. Water was not recommended for drinking or washing vegetables, greens or fruits. Being denied what I took for granted, not surprisingly, increased my appetite even more. I returned stateside with a yen to eat all things green, especially the popular iceberg lettuce, which had been the only lettuce available at the time. This is no longer the case. Today iceberg salads with Roquefort and bacon have again become a popular treat in pubs, cafés and fine-dining establishments. At home, it can be prepared quickly, inexpensively and with fewer calories, while maximizing taste.

Iceberg Lettuce Wedges with Blue Cheese, Roquefort and Smoked Bacon
Serves 4

Salt and pepper to taste
1 tsp freshly squeezed lemon juice
¼ tbsp lemon zest
½ cup plain yogurt
6 oz (1½ cups) chilled Roquefort cheese, crumbled
4 slices hickory-smoked bacon
1 medium head iceberg lettuce, cut into 2- to 3-inch wedges
2 plum tomatoes, juice and seeds squeezed out and diced
1 tbsp fresh chives, minced
Capers and black olives (optional)

1. Combine the salt, lemon juice, zest, yogurt and Roquefort and refrigerate. Dressing will last up to a week in the refrigerator.
2. Using a dry sauté pan, cook the bacon until brown and crisp. Then roughly chop and set aside.
3. When ready to serve, place 2 to 3 lettuce wedges on each plate. Stir the yogurt dressing briskly with a fork and pour about 2 tbsp over each serving of the wedges, as you like.
4. Sprinkle the diced tomatoes and chopped bacon on top. Season to taste with chives, salt and pepper. Add capers and sliced black olives, if using.

Please send comments, questions or observations of interest to Chef Alan at [email protected].