Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

Let’s face it: Wedge salads aren’t usually prepared with a lot of care. Quarter a head of iceberg, toss it on a plate, douse it with lumpy blue cheese dressing, scatter some bacon bits and diced tomato and onion on top, impale it with a steak knife, and serve it up with some steakhouse sass and a martini. Of course, it’s delicious—no one can deny that. Like <a href="https://www.chefsteps.com/activities/shrimp-cocktail">shrimp cocktail</a>, even a bad wedge is pretty great. But what if you put a little thought into its construction, transforming it from an afterthought appetizer into something great? That’s what we did. Don’t worry, we’re not looking to overcomplicate the classic wedge. We’re just taking a sad song and making it better by separating iceberg quarters into layers, laminating them with dressing and toppings, and reassembling them back into wedges. And then showering them with frozen grated blue cheese (no lumpy dressing here). Every bite is balanced and bright, for a truly worthwhile wedge.

Loaded and Laminated Wedge Salad