Period cookbooks, old newspapers (esp. New York Times historic), and culinary reference books confirm the popularity of iceberg (also known as crisphead) lettuce in the 1920s. They do not, however, reveal claimants (hotels, chefs, restaurants) to the invention of the classic American wedge-type salad served with creamy dressing. The general concensus of current sources squarely places this salad as a ubiquitous menu entry of the 1950s and 1960s. The lettuce wedge lost its place in the 1970s when consumers were intrigued by more interesting salads. Recently, the iceberg wedge salad has resurfaced as a "reinvented" item on trendy menus. The new accompaniments are blue cheese (Maytag, esp.) and nuts.
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