Even in the dead of winter, I long for a salad. Yet, all of those tender spring greens seem like a hazy dream.

This is the time of year when I make wedge salads for my wonderful hubby. He loves them (and truth be told, so do I.)

I rarely make them at home, except for this time of year, and I don’t know why that is. They are not hard to make. Topped with all things good, including crisp bacon, hard cooked eggs, blue cheese crumbles, and chopped tomatoes, they really are over the top good. Maybe they are just too good to serve every day. (Is that possible?)

The wedge salad is a classic, so there are traditional components, but just like any salad, you can add all of the goodies that make it your own. You might add dried cranberries, or a chopped apple or pear instead of the tomato. Roasted, salted peanuts or sunflower seeds would be a great topping instead of the bacon.

I love blue cheese crumbles, but this tasty dressing is flavorful enough that even those who don’t crave blue cheese will still think it wonderful.

It is also an odd twist on my food memories. Growing up, my mom seemed to serve a simple tossed green salad with about every meal. It was always iceberg lettuce, topped with chopped tomato, maybe a little cucumber or carrot. Today, I love salads, but have moved on to other, more flavorful or colorful greens. Buying that head of iceberg reminded me of long past Saturday morning grocery trips with my mom.

So, now is the time to buy a head of lettuce, cut it into wedges and enjoy the restaurant classic at home.

This one’s for you, David.