"Who comes here and orders a salad?" my friend once commented as she was deciding between the burger and the chickwich at Beaver's.
I did. I don't usually go to Beaver's with greens in mind, often ordering the po-boy and "wet" mac & cheese. Last weekend, however, I realized that I've tried the majority of dishes from each part of the menu (e.g., "From the Smoker," "From the Hot Side," etc.) with the exception of the "From the Garden" section. And since I like the fact that when I go to Beaver's with a newbie, I can make recommendations on what to order based on my (many) experiences, I figured I better get to know the vegetable dishes a little better.
I don't like radishes, and I wasn't really in the mood for feta cheese, so that left "The Wedge," Beaver's version of your standard bleu cheese, egg, and bacon salad. Before reading the description, I assumed "Wedge" referred to the lettuce, which I presumed would be iceberg since that variety is most often used. But "The Wedge" actually refers to sizeable chunks of tomato and cucumber. Interesting.
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While my dad and husband devoured their wings, I daintily picked at the crisp greens delicately laced with rich blue cheese dressing and crunched on the juicy tomato and cucumber "wedges." The sprinkling of bacon bits and pepper did much to liven up the simple but satisfying greens, but the real attraction in this salad was the fried egg draped lazily off the side of the plate.
I resisted breaking the yolk until I was half-way done with the salad, wanting to savor the dressing and vegetables by themselves. When I finally impaled the egg with my fork, the remaining lettuce, bacon, and blue cheese were flooded with buttery yolk. Vegetables drenched in creamy cheese and egg: that's my kind of salad.
Of course, my once crisp "Wedge" was now rather soggy. But now I had an excuse to steal some Texas toast from my dad's barbecue plate to sop up the juices.