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Classic Wedge Salad

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Steakhouse favorite made quick: iceberg lettuce wedges, homemade blue cheese dressing, crumbly bacon, sweet tomatoes, and blue cheese. Ready super fast in 15 minutes.
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Updated on Wed, 14 May 2025 19:39:09 GMT
Bright romaine lettuce layered with bacon crumbles, cherry tomatoes, and creamy dressing on a plate, with green herbs sprinkled in the background. Pin it
Bright romaine lettuce layered with bacon crumbles, cherry tomatoes, and creamy dressing on a plate, with green herbs sprinkled in the background. | cookingkitchn.com

Dig into this homemade wedge salad—it's super easy and brings that steakhouse vibe to your own table. You'll bite into crisp, cold iceberg, sweet cherry tomatoes, smoky bacon bits, and a rich, tangy blue cheese sauce. Throw this classy but simple salad together in just a few minutes. Whether you're after something light for lunch or want a showstopping side, this one always hits the spot.

Reasons to Crave This Salad

What makes a wedge salad awesome is how simple and good-looking it is. Chunks of iceberg catch all those toppings just right. Crunchy lettuce stands up to that rich blue cheese sauce, and the combo of salty bacon plus juicy tomatoes is just the right mix. It feels fancy, but it's actually a breeze to put together at home.

What You'll Need for a Wedge Salad

  • Salad Base:
    • 1/4 cup fresh chives, chopped up
    • 1/2 cup blue cheese, in crumbles
    • 1 large iceberg lettuce, cut into quarters
    • 8 bacon slices, thick, cooked and then crumbled
    • 1 pint cherry tomatoes, sliced in half
  • Blue Cheese Sauce:
    • 1 cup mayo
    • 4 oz blue cheese, crumbly
    • 1/2 cup buttermilk
    • 1 tablespoon Worcestershire
    • 1/2 cup sour cream
    • 2 garlic cloves, chopped fine
    • 1 tablespoon fresh chives, minced small
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground black pepper
  • Optional Extras:
    • Extra crumbles of blue cheese
    • Fresh chives, chopped
    • Homemade croutons
    • More ground pepper

Simple How-To Guide

Last Touch
Add a sprinkle of chives and a grind of pepper, then serve right away so everything stays cool and crisp.
Salad Assembly
Set the wedges on plates, pour on the dressing (let it sink into the cracks), and pile on tomatoes, bacon chunks, and more blue cheese.
Lettuce Prep
Peel off the outer iceberg leaves first. Split the head in half, then slice each half again for four chunks. Gently rinse, then dry each piece with a towel.
Bacon Time
Fry bacon in your skillet on medium until crunchy, around 8–10 minutes. Set on towels, let cool, then break into bits.
Make the Dressing
Mix together mayo, buttermilk, and sour cream in a bowl until smooth. Stir in blue cheese, minced garlic, chives, and Worcestershire. Add pepper and salt, then chill in the fridge until you need it.

Handy Hints for the Best Results

Pick an iceberg that feels solid and heavy. Knock the stem end hard on the counter to pop out the core. Put your serving plates in the fridge for a colder, crisper effect. Mix your dressing a couple hours early so the flavors really come together. Dry lettuce well or your dressing will get watery.

A wedge salad loaded with bacon, cherry tomatoes, blue cheese, and fresh chives. Pin it
A wedge salad loaded with bacon, cherry tomatoes, blue cheese, and fresh chives. | cookingkitchn.com

How to Dish It Up

Once you’ve built your salad, eat it right away for the crunchiest bite. Chill your plates if you want it extra fancy. Pair with grilled chicken, steak, or let this salad shine on its own. Serving a crowd? Keep your toppings separate and build salads at the last minute. Make sure there’s plenty of extra dressing handy so everyone can grab more if they like.

Storage Tips and Make-Ahead Hacks

Mix up the blue cheese sauce and stash it in a sealed jar in your fridge for up to a week. Cook your bacon up to two days before and just keep it chilled. Got your lettuce cut? Wrap it in paper towels and plastic—good for about a day. Put the salads together fresh for the best texture. Any leftover dressing will stay good in the fridge for a week.

Frequently Asked Questions

→ Which blue cheese should I pick?
Pick mild and creamy blue cheese like Roquefort or Maytag. Steer clear of types that are super bold or mushy so the flavors don't clash.
→ Can I swap in another dressing?
Definitely! Ranch, balsamic vinaigrette, or caesar all taste great on this salad instead of blue cheese dressing.
→ What's the trick for neat wedges?
Peel off the outer leaves, slice your iceberg in half, then cut each half into quarters. Keeping the core in helps the wedges hold together.
→ Can I do any prep ahead of time?
Get your dressing made early or cook the bacon before. But put the salad together right before you eat so the lettuce stays crisp.
→ Any tips for extra crunch?
Try tossing on croutons, toasted breadcrumbs, or even some chopped nuts if you want more bite.

Classic Wedge Salad

Iceberg lettuce stacked with juicy tomatoes, blue cheese bits, and smoky bacon. Pour on the homemade buttermilk dressing for a real crowd-pleaser.

Prep Time
15 Minutes
Cook Time
~
Total Time
15 Minutes
By: Sophia

Category: Nourishing Salads

Difficulty: Easy

Cuisine: American

Yield: 4 Servings (4 wedge salads)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 1 head of iceberg lettuce, sliced into quarters.
02 1/2 teaspoon of flaky salt.
03 1/4 teaspoon black pepper, freshly crushed.
04 3/4 cup of mayo.
05 1/2 cup of tangy buttermilk.
06 1/4 cup of creamy sour cream.
07 1 and 1/2 tablespoons of white vinegar.
08 1 teaspoon of Worcestershire sauce.
09 1 clove of garlic, finely chopped.
10 2 ounces of crumbled blue cheese.
11 2 teaspoons of fresh chives, chopped small.
12 1 cup of halved cherry tomatoes.
13 1/2 cup of additional blue cheese crumbles.
14 8 slices of crispy bacon.
15 1 tablespoon of thinly diced fresh chives.

Instructions

Step 01

Grab a small bowl and toss in the dressing ingredients. Stir well till it all blends together smoothly. Keep it chilled until you're ready.

Step 02

Heat a big nonstick pan over medium-high heat. Cook the bacon until it's golden and crisp—about 5 or 6 minutes. Use a slotted spoon to scoop it onto a plate covered with paper towels.

Step 03

Put the iceberg lettuce on a cutting board, slice it in half, and then cut each half into halves again to create 4 wedges.

Step 04

Take a wedge of lettuce and place it on a plate. Drizzle some blue cheese dressing on top. Add a portion of the tomatoes, some blue cheese crumbles, and a handful of crispy bacon. Finish with a sprinkle of chives.

Step 05

Repeat the process for the remaining wedges. Make sure it's cold when you serve. Dig in and enjoy!

Notes

  1. Try milder blue cheese varieties like Maytag or Roquefort.
  2. Swap with caesar or ranch if you'd like.
  3. Throw on some croutons for a fun crunch, if you want.

Tools You'll Need

  • Big nonstick pan.
  • Cutting board for chopping.
  • Small bowl for mixing.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Mayonnaise includes eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 654
  • Total Fat: 62 g
  • Total Carbohydrate: 10 g
  • Protein: 16 g