📝 About This Recipe
A quintessential American classic, the Wedge Salad is the crown jewel of steakhouse appetizers, prized for its dramatic presentation and contrasting textures. This recipe elevates the humble Iceberg lettuce with a velvety, homemade buttermilk blue cheese dressing and thick-cut, maple-glazed bacon lardons. The combination of ice-cold, crunchy greens and rich, salty toppings creates a sensory experience that is both nostalgic and sophisticated.
🥗 Ingredients
The Salad Base
- 1 large head Iceberg Lettuce (very cold, outer leaves removed)
- 6 slices Thick-cut Bacon (preferably applewood smoked)
- 1 cup Heirloom Cherry Tomatoes (halved or quartered)
- 1/4 small Red Onion (finely minced)
- 2 tablespoons Chives (finely snipped)
The Blue Cheese Dressing
- 1 cup Blue Cheese Crumbles (high-quality like Roquefort or Maytag, divided)
- 1/2 cup Mayonnaise (full fat for best texture)
- 1/4 cup Sour Cream (or Greek yogurt for a tangier bite)
- 1/4 cup Buttermilk (shaken well)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Worcestershire Sauce
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (coarse grind preferred)
👨🍳 Instructions
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1
Begin by making the dressing: In a medium mixing bowl, whisk together the mayonnaise, sour cream, buttermilk, lemon juice, Worcestershire sauce, garlic powder, salt, and black pepper until smooth.
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2
Gently fold in 1/2 cup of the blue cheese crumbles, using a spoon to slightly mash some of the larger chunks to release their flavor into the cream base. Cover and refrigerate for at least 30 minutes to allow the flavors to marry.
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3
Place the bacon slices in a cold skillet. Turn the heat to medium and cook, flipping occasionally, until the fat has rendered and the bacon is deeply golden and crispy (about 8-10 minutes).
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4
Transfer the cooked bacon to a paper towel-lined plate to drain. Once cool enough to handle, roughly chop into bite-sized lardons.
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5
Prepare the lettuce: Remove any wilted or loose outer leaves from the iceberg head. Place the head core-side down on a cutting board and slice it in half vertically through the core.
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6
Slice each half again to create four equal wedges. Carefully cut away the small triangular section of the core from each wedge, ensuring the leaves remain attached.
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7
Rinse the wedges quickly under cold running water, allowing the water to run between the layers. Pat them very dry with paper towels or use a salad spinner if you have one large enough; moisture is the enemy of a good wedge.
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8
Place the dry wedges in the freezer for 5 minutes before serving. This 'shock' creates that signature steakhouse temperature contrast.
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9
To assemble, place one chilled wedge on each of four chilled plates, laying them on one of their cut sides.
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10
Generously spoon the chilled blue cheese dressing over the top of each wedge, allowing it to drip down into the crevices between the leaves.
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11
Evenly distribute the chopped bacon, halved cherry tomatoes, and minced red onion over the top of the dressing.
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12
Sprinkle the remaining 1/2 cup of blue cheese crumbles over the wedges for an extra punch of flavor.
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13
Finish with a final flourish of snipped chives and an extra crack of black pepper. Serve immediately while the lettuce is at its peak crispness.
💡 Chef's Tips
Always serve the salad on chilled plates to keep the iceberg lettuce exceptionally crisp. If you find raw red onions too pungent, soak the minced onions in ice water for 10 minutes, then drain and dry before serving. For the best dressing texture, use a high-quality, creamy blue cheese like Gorgonzola Dolce if you prefer a milder flavor. Do not dress the salad until the very moment you are ready to eat, as the weight of the dressing will cause the lettuce to wilt quickly. Use a serrated knife to cut the iceberg lettuce to prevent bruising the delicate leaves.
🍽️ Serving Suggestions
Pair with a pan-seared Filet Mignon or a grilled New York Strip steak for the ultimate dinner. A bold Cabernet Sauvignon or a buttery Chardonnay beautifully complements the richness of the blue cheese. Serve alongside a baked potato with all the fixings for a classic 1950s-style meal. For a lighter lunch, add sliced hard-boiled eggs or grilled chicken breast on top. Accompany with a side of warm, crusty sourdough bread to soak up any extra dressing.