This Simple Salad Became A Delmonico's Steakhouse Signature - Tasting Table

"Delmonico's Steakhouse did not just pave the way for fine dining restaurants in America. It also helped pioneer the idea of "farm-to-table." Delmonico's opened in 1837 in New York, and the Delmonico brothers had purchased 220 acres of farmland to grow all the produce used in this now-nationally renowned steakhouse. Farm-to-table dining has become en vogue and so has Delmonico's Steakhouse's signature farm-fresh salad, the wedge salad."

"The classic recipe is a crisp combination of iceberg lettuce, tomatoes, and bacon with blue cheese dressing. But Delmonico's version has been updated as Oscar's wedge salad now features iceberg, heirloom tomato, red onion, Kikorangi blue cheese, prosciutto chips, and a yuzu honey vinaigrette, which costs $28 on the current dinner menu. While the first appearance of a wedge salad recipe dates back to a Southern cookbook published in 1916 by Marion Harris Neil, Delmonico's is credited with popularizing it as a steakhouse staple."

"Besides, it is Delmonico's novel farm-to-table strategy that inspired the wedge salad's first appearance on its menu in the 1930s under the ownership of Oscar Tucci. Tucci frequented local farmers markets for the freshest produce, sticking to the notion of farm-to-table dining. During one of those fateful trips, lettuce and tomatoes called Tucci's name, and he used them to create the first version of "Oscar's wedge salad.""

Delmonico's Steakhouse opened in New York in 1837 and the Delmonico brothers bought 220 acres of farmland to supply produce. The restaurant pioneered farm-to-table dining and made the wedge salad a signature starter. The classic wedge combines iceberg lettuce, tomatoes, and bacon with blue cheese dressing, while Oscar's wedge adds heirloom tomato, red onion, Kikorangi blue cheese, prosciutto chips, and a yuzu honey vinaigrette priced at $28. A wedge recipe first appeared in a 1916 Southern cookbook by Marion Harris Neil, but Delmonico's popularized it as a steakhouse staple in the 1930s under Oscar Tucci. Tucci sourced produce from local markets and created the original Oscar's wedge using fresh lettuce and tomatoes.

Read at Tasting Table