Introduction
The Wedge Salad with Blue Cheese is a classic American steakhouse favorite known for its simplicity, elegance, and bold flavors. Built on a crisp wedge of iceberg lettuce, this salad is elevated with a drizzle of creamy blue cheese dressing, juicy tomatoes, crispy bacon, and a sprinkling of chives. It’s a dish that highlights contrast—crunchy yet creamy, smoky yet tangy, refreshing yet indulgent.
Despite its restaurant reputation, the wedge salad is incredibly easy to make at home. It requires only a handful of ingredients but delivers big flavor and an eye-catching presentation. Perfect as a starter for a dinner party or as a side to grilled meats, this salad is both timeless and versatile.
Why I Love This Recipe
I love this recipe because it’s effortlessly impressive yet unbelievably simple. The crisp, cool iceberg lettuce acts as the perfect canvas for the creamy, tangy blue cheese dressing, while the smoky bacon and juicy tomatoes provide richness and balance. Every bite has texture and flavor that keeps you coming back for more.
It’s also a recipe that requires minimal prep and no cooking beyond crisping up some bacon—making it ideal for busy weeknights, casual get-togethers, or even elegant dinners.
Why It’s a Must-Try Dish
- Restaurant quality at home – Impress guests with a dish that looks gourmet but takes minutes to prepare.
- Perfect flavor balance – Creamy, salty, smoky, and refreshing all in one bite.
- Visually stunning – A wedge of iceberg lettuce is striking and makes presentation effortless.
- Customizable – Add proteins, swap cheeses, or change toppings to suit your taste.
- Quick and easy – Ready in less than 15 minutes.
Recipe Information
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes (for bacon)
- Total Time: 20 minutes
- Servings: 4 servings
- Calories: ~320 per serving
- Course: Salad / Side Dish
- Cuisine: American
Ingredients
For the Salad:
- 1 large head iceberg lettuce, cut into 4 wedges
- 6 slices bacon, cooked until crispy and crumbled
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- 2 tablespoons fresh chives, chopped
- Freshly cracked black pepper, to taste
For the Blue Cheese Dressing:
- ½ cup mayonnaise
- ½ cup sour cream (or Greek yogurt for lighter version)
- ⅓ cup whole milk or buttermilk (adjust for consistency)
- ½ cup crumbled blue cheese (plus extra for topping)
- 1 teaspoon lemon juice or white wine vinegar
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Step-by-Step Preparation Method
Step 1: Prepare the Dressing
- In a bowl, whisk together mayonnaise, sour cream, and milk until smooth.
- Stir in blue cheese, lemon juice, garlic powder, salt, and pepper.
- Adjust consistency by adding more milk if desired. Refrigerate until ready to use.
Step 2: Cook the Bacon
- Cook bacon in a skillet over medium heat until crispy.
- Drain on paper towels and crumble once cooled.
Step 3: Prepare the Lettuce Wedges
- Remove any wilted outer leaves from the iceberg lettuce.
- Cut the head into 4 equal wedges, leaving the core intact so the wedges hold together.
- Rinse gently and pat dry with paper towels.
Step 4: Assemble the Salad
- Place a wedge of lettuce on each plate.
- Generously drizzle blue cheese dressing over the top.
- Sprinkle with bacon, tomatoes, red onion, extra blue cheese crumbles, and chives.
- Finish with freshly cracked black pepper.
How to Serve This Recipe
Serve cold as a starter, side dish, or light meal. It pairs beautifully with steak, grilled chicken, or roasted meats. For a lighter lunch, serve it with crusty bread or soup on the side.
Recipe Tips
- Use cold, crisp iceberg lettuce for the best crunch.
- Make the dressing ahead of time (it gets even better after chilling for a few hours).
- Keep the lettuce core intact so wedges don’t fall apart.
- For a lighter version, use Greek yogurt in the dressing.
Variations
- Protein Boost – Add grilled chicken, shrimp, or steak slices.
- Cheese Swap – Try gorgonzola, feta, or goat cheese instead of blue cheese.
- Vegetarian Version – Skip the bacon and add roasted chickpeas or toasted walnuts.
- Spicy Kick – Add sliced jalapeños or drizzle with hot sauce.
- Mediterranean Style – Swap bacon for olives, add cucumbers, and use feta cheese.
Freezing and Storage
- Refrigerator: Store leftover dressing in an airtight container for up to 5 days. Keep lettuce wedges wrapped in plastic or in a sealed container for 1–2 days.
- Freezer: Not recommended—lettuce loses its crisp texture when frozen.
Special Equipment Needed
- Sharp knife (for cutting lettuce wedges)
- Mixing bowls (for dressing and toppings)
- Whisk (for emulsifying dressing)
- Skillet (for cooking bacon)
Conclusion
The Wedge Salad with Blue Cheese is a classic that has stood the test of time for a reason. With crisp, refreshing lettuce paired with creamy, tangy dressing and smoky bacon, it’s a dish that offers the perfect balance of flavor and texture. Whether served as a restaurant-style starter or a refreshing side at home, this salad is quick, elegant, and always satisfying. Once you try it, you’ll understand why it’s a beloved staple in American cuisine.
Wedge Salad with Blue Cheese
Description
The Wedge Salad with Blue Cheese is a classic American steakhouse favorite known for its simplicity, elegance, and bold flavors. Built on a crisp wedge of iceberg lettuce, this salad is elevated with a drizzle of creamy blue cheese dressing, juicy tomatoes, crispy bacon, and a sprinkling of chives.
Ingredients
For the Salad:
For the Blue Cheese Dressing:
Instructions
-
Step 1: Prepare the Dressing: In a bowl, whisk together mayonnaise, sour cream, and milk until smooth. Stir in blue cheese, lemon juice, garlic powder, salt, and pepper. Adjust consistency by adding more milk if desired. Refrigerate until ready to use.
-
Step 2: Cook the Bacon: Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
-
Step 3: Prepare the Lettuce Wedges: Remove any wilted outer leaves from the iceberg lettuce. Cut the head into 4 equal wedges, leaving the core intact so the wedges hold together. Rinse gently and pat dry with paper towels.
-
Step 4: Assemble the Salad: Place a wedge of lettuce on each plate. Generously drizzle blue cheese dressing over the top. Sprinkle with bacon, tomatoes, red onion, extra blue cheese crumbles, and chives. Finish with freshly cracked black pepper.
