Classic Wedge Salad with an slice of iceberg lettuce, tomato, red onions, bacon and homemade blue cheese dressing for the perfect special dinner.
Wedge Salad Recipe
Wedge Salad may not sound too exciting but I actually read a report that in steakhouses it is the most commonly ordered menu item outside of steak! See, people may say they think its antiquated but they’re ordering it a lot!
What is a wedge salad?
A Wedge Salad (or sometimes called a blue cheese salad) is special because of it’s presentation. It includes wedges of iceberg lettuce topped with crunchy bacon, creamy chunky blue cheese dressing, tomatoes and red onions.
Why don’t people chop up the iceberg lettuce? Well, to be fair that’s the first thing people do before they start to eat the salad, but for the purposes of presentation it’s served with a wedge.
Can I swap out the iceberg lettuce for something healthier? This is not the whole truth. Iceberg lettuce is actually really high in Vitamin A and potassium. Feel free to add in a healthy mix of lettuce types if you’d like to mix things up.
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You can make the recipe your own. Classically it’s served with chopped tomatoes but after a delicious meal at Bourbon Steak by Michael Mina for an anniversary lunch years ago I swapped to grape or cherry tomatoes.
Please don’t use pre-packaged bacon crumbles on this salad. I actually usually prep the salad completely first then cook the bacon and chop it as quickly as I can because the hot crispy freshly cooked bacon on top of this salad is basically heaven.
How do you make Blue Cheese Dressing:
- ⅓ cup crumbled blue cheese
- ¼ cup sour cream
- ⅓ cup buttermilk
- ½ cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon canola oil
- 2 teaspoons white sugar
- Combine everything into a large bowl, mix, cover and chill at least 2 hours before serving.
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How do you cut lettuce for a wedge salad?
- Cut the head of lettuce into four quarters.
- Rinse the quarters under cold water and gently fan out the leaves to be sure there’s no debris inside.
- Alternately soak the wedges in ice water and shake gently to remove any debris.
- To drain and dry place the wedges on clean kitchen towels or paper towels then turn to do the same on the second side.
- Shake gently to ensure all water is removed and pat dry again.
- 8 slices bacon
- 1 head iceberg lettuce , in 8 wedges
- 2 cups blue cheese dressing
- 6 ounces blue cheese , crumbled
- 2 cups grape tomatoes , halved
- 1/2 small red onion , diced
- ground black pepper to taste
- 1/4 cup chives , chopped
- Cook the bacon in a large skillet over medium high heat until crispy but still chewy before removing from pan and chopping into a large dice.
- Add the blue cheese dressing to the iceberg lettuce and top with blue cheese crumbles, bacon, tomatoes, onion, black pepper and chives.