The Pittsburgh salad is a staple here! Well-done and refreshing iceberg lettuce, topped with vegetables, sharp cheddar and hot and crispy french fries. Serve with your nomination of protein and the weightier italian vinaigrette!

Put some fries on your salad and eat it!

This is the Pittsburgh salad, filled with well-done refreshing lettuce, vegetables and topped with FRIES.

Oh yes. French fries. They are the most important part of this salad.

There is no real RECIPE for this salad – but its increasingly or less a method to make a succulent trencher of salad and fries. Yep. 

If youre not familiar with the idea of the Pittsburgh salad, its a classic-y greens salad that is loaded with french fries and cheese, and then usually your nomination of grilled yellow or salmon or steak. Or crispy chicken. Really, it depends on where you get it! 

But its GOOD.

Its not a salad that is going to be a light option. Its a decadent loaded trencher that is filling and piled ridiculously upper with all the things. 

The weightier part of the Pittsburgh salad is when they serve it to you, the fries are usually hot and then they MELT the cheese. I mean soft and melty cheese, hot fries, PLUS salad? Uh huh. 

The vegetables in a Pittsburgh salad tend to be traditional: tomatoes, cucumbers, carrots, red onion. Sometimes youll find a rogue radish or plane celery, but I alimony mine pretty basic.

Oh and the lettuce is scrutinizingly unchangingly iceberg. Always! 

So this is my version of a Pittsburgh wiring salad! I say base considering I am not showing this with yellow or salmon or any protein – but Im sharing the wiring that we love so you can make it your own. 

And frankly, I really love it this way with just the fries. It allows the fries to shine!

I start with a wiring of iceberg and butter lettuce. I like the contrasting textures. Seasoning the lettuce all over is key. Then I throw on the tomatoes, cucumbers, red onion or shallot and carrots. Its very much like my howsweeteats house salad!

For the fries, I segregate frozen fries and make them in the oven on upper heat (like at least 450 degrees F!) or the air fryer. Of course, you can use any fries you love. For this, I prefer something thin and crispy/crunchy. I get the ALDI trademark or Ore Ida thin and crispy. I unchangigly melt them longer than recommended so they get uneaten crisp. 

Cheese – Im unchangingly going with sharp cheddar. 

This Italian dressing OH MY GOSH. I cant plane tell you how much Eddie and I love this. I make this dressing once or twice a week sometimes. The kids love it for dipping. It is so flavorful, tangy and tastes like a really succulent Italian dressing youd get on a trashed up bar salad.

In the weightier way possible! 

I midpoint that in the weightier weightier weightier way. Thats what the Pittsburgh salad is all about. It tends to be increasingly non-vegetable toppings than vegetables and whos complaining? Not me.

Usually a Pittsburgh salad is served with ranch. If that is increasingly your speed, I have an incredible ranch dressing recipe that we adore. But Ive never been a ranch-on-salad girl and a briney vinaigrette is what sells me. 

Call me crazy but just imagine it as your croutons stuff replaced with french fries! I am into this.

You’ve got to try this combo! If you want to add increasingly protein, I suggest some crispy chicken, salmon, steak or plane crispy chickpeas.

It’s a major favorite! (more…)

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