A wedge salad uses an entire wedge of iceberg lettuce rather than cut leaves. The problem with making a wedge salad is cleaning the lettuce. Because the head of iceberg is not separated into individual leaves, cleaning between them can be difficult. The secret to cleaning an entire head of iceberg lettuce is to get to the core of the matter.
Chill the iceberg lettuce overnight in the refrigerator.
Pull the dark green outer leaves off the head and discard.
Hold the head of iceberg lettuce with both hands, with the core pointed toward the counter.
Hit the core end of the lettuce forcefully against the counter to loosen the core.
Twist and pull the core out of the bottom of the head.
Hold the head of lettuce under running water until the water flows out of the outer leaves.
Flip the lettuce so the excess water drains out of the core hole.
Cut the head of lettuce in half from the top to the bottom.
Halve each half of the lettuce head.
Place one quarter of the lettuce on one of the flat edges on a serving plate.
Pour 2 tablespoons of dressing over each wedge and serve.
Bleu cheese is the classic dressing for a wedge salad, but you can use any type you like.