📝 About This Recipe
A quintessential American classic, the Wedge Salad is a masterclass in contrasting textures and bold flavors. This version features a crisp, ice-cold head of iceberg lettuce smothered in a velvety, artisanal blue cheese dressing, punctuated by smoky bacon lardons and zesty pickled red onions. It is the perfect balance of refreshing crunch and decadent creaminess, making it the crown jewel of any dinner party or steak night.
🥗 Ingredients
The Salad Base
- 1 large head Iceberg Lettuce (cold, outer leaves removed)
- 6 slices Thick-cut Bacon (diced into 1/2-inch lardons)
- 1 cup Cherry Tomatoes (halved or quartered)
- 2 tablespoons Chives (finely minced)
Creamy Blue Cheese Dressing
- 1/2 cup Mayonnaise (high-quality, like Hellmann's or Duke's)
- 1/4 cup Sour Cream (full fat)
- 1/4 cup Buttermilk (shaken well)
- 4 ounces Blue Cheese Crumbles (Roquefort or Gorgonzola Dolce recommended)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Worcestershire Sauce
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Kosher Salt and Black Pepper (to taste)
The Quick-Pickled Onions
- 1/4 small Red Onion (very thinly sliced)
- 2 tablespoons Red Wine Vinegar
- 1/2 teaspoon Sugar
👨🍳 Instructions
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1
Place the thinly sliced red onions in a small bowl with the red wine vinegar and sugar. Toss to coat and let sit for at least 15 minutes to soften and turn bright pink.
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2
In a medium mixing bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth and combined.
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3
Gently fold in 3 ounces of the blue cheese crumbles, mashing a few with the back of a spoon to release their flavor into the base, while leaving plenty of chunks for texture.
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4
Stir in the lemon juice, Worcestershire sauce, and garlic powder. Season generously with freshly cracked black pepper and a pinch of salt. Refrigerate until ready to serve.
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5
Place the diced bacon in a cold skillet over medium heat. Cook, stirring occasionally, until the fat has rendered and the bacon is golden brown and crispy (about 8-10 minutes).
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6
Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate to drain. Set aside.
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7
Prepare the lettuce by removing any wilted outer leaves. Place the head of iceberg on a cutting board and cut it into four equal wedges through the core.
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8
Briefly rinse the wedges under cold running water, ensuring water gets between the layers, then pat very dry with paper towels or use a salad spinner if you have one large enough.
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9
Place each wedge on a chilled salad plate, core-side down or on its side for stability.
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10
Generously ladle the blue cheese dressing over the center of each wedge, allowing it to drip down the sides and into the crevices.
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11
Evenly distribute the halved cherry tomatoes, crispy bacon lardons, and pickled red onions over the top of the dressing.
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12
Finish by sprinkling the remaining 1 ounce of blue cheese crumbles and the minced chives over each salad.
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13
Add one final crack of black pepper and serve immediately while the lettuce is at its peak crispness.
💡 Chef's Tips
Keep the iceberg lettuce in the refrigerator until the very second you are ready to cut and serve; the temperature contrast is vital. For the best dressing, make it 2-3 hours in advance to allow the flavors to marry and the blue cheese to infuse the cream. Don't skip the pickled onions—their acidity cuts through the richness of the blue cheese and bacon perfectly. If you prefer a lighter dressing, you can substitute the sour cream with Greek yogurt, though the flavor will be tangier.
🍽️ Serving Suggestions
Pair this with a seared Ribeye or Filet Mignon for the ultimate steakhouse experience at home. A crisp, oaky Chardonnay or a bold Cabernet Sauvignon complements the funky blue cheese beautifully. Serve alongside a side of truffle fries or roasted garlic mashed potatoes. For a lighter lunch, add sliced grilled chicken or blackened shrimp directly on top of the wedge.