📝 About This Recipe
This iconic American classic is the gold standard of keto-friendly appetizers, featuring a crisp, chilled quarter of Iceberg lettuce draped in a velvety, homemade dressing. Our version elevates the humble wedge with thick-cut, smoky bacon lardons, jammy heirloom tomatoes, and plenty of pungent, high-quality blue cheese crumbles. It is a masterclass in contrasting textures—crunchy, creamy, and salty—making it a sophisticated low-carb indulgence that feels like a night out at a high-end steakhouse.
🥗 Ingredients
The Salad Base
- 1 head Iceberg Lettuce (cold, firm, and outer leaves removed)
- 6 slices Thick-Cut Bacon (diced into 1/2-inch pieces)
- 1 cup Heirloom Cherry Tomatoes (halved or quartered)
- 1/4 cup Red Onion (very finely minced)
- 2 tablespoons Fresh Chives (finely snipped)
Artisanal Blue Cheese Dressing
- 1/2 cup Mayonnaise (full-fat, avocado oil based for best keto profile)
- 1/3 cup Sour Cream (full-fat)
- 2-3 tablespoons Heavy Cream (to reach desired consistency)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Worcestershire Sauce (adds depth and umami)
- 1/4 teaspoon Garlic Powder
- 4 ounces Blue Cheese Crumbles (Roquefort or Gorgonzola Dolce recommended)
- 1/4 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Place your serving plates in the refrigerator 15 minutes before starting; a chilled plate keeps the lettuce exceptionally crisp.
-
2
In a medium skillet over medium heat, add the diced bacon pieces. Cook slowly, stirring occasionally, until the fat has rendered and the bacon is golden-brown and crispy (about 8-10 minutes).
-
3
Use a slotted spoon to transfer the crispy bacon to a paper-towel-lined plate to drain. Set aside to cool to room temperature.
-
4
In a medium mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, Worcestershire sauce, and garlic powder until smooth.
-
5
Gently fold in 3 ounces of the blue cheese crumbles, mashing a few larger chunks with the back of a spoon to release their flavor into the cream base.
-
6
Stir in the heavy cream one tablespoon at a time until the dressing is thick but pourable. Season with salt and a generous amount of cracked black pepper.
-
7
Prepare the lettuce by removing any wilted outer leaves. Place the head of lettuce on a cutting board, core-side down, and slice it vertically into four equal wedges.
-
8
Run the wedges quickly under cold water to clean, then pat them very dry with paper towels or use a salad spinner if you have one large enough. Excess water will dilute the dressing.
-
9
Place one wedge on each of the chilled plates, laying them on their side to expose the interior leaves.
-
10
Generously ladle the blue cheese dressing over each wedge, allowing it to drip down into the crevices between the leaves.
-
11
Evenly distribute the cooled bacon lardons, halved cherry tomatoes, and minced red onion over the top of the dressed wedges.
-
12
Garnish with the remaining 1 ounce of blue cheese crumbles and the freshly snipped chives.
-
13
Finish with an extra crack of black pepper and serve immediately while the lettuce is at its peak crunch.
💡 Chef's Tips
For the best flavor, make the dressing 2-4 hours in advance and refrigerate to allow the flavors to marry. Always use a block of blue cheese and crumble it yourself; pre-crumbled cheese is coated in potato starch which adds carbs and mutes flavor. If you find red onions too sharp, soak the minced pieces in ice water for 10 minutes then drain to mellow their bite. Ensure the lettuce is bone-dry before plating, otherwise the dressing will slide right off the leaves. To make it a full meal, add sliced grilled steak or blackened shrimp on the side.
🍽️ Serving Suggestions
Pair with a dry Sparkling Water with a twist of lime or a crisp Sauvignon Blanc for a non-keto treat. Serve as a starter for a reverse-seared Ribeye steak or grilled Lamb Chops. Accompany with a side of roasted asparagus or garlic-butter mushrooms. For an extra kick, drizzle a few drops of buffalo hot sauce over the top of the blue cheese dressing.