Classic Wedge Salad

The Wedge Salad is an American restaurant favorite that’s easy to make at home, and just as delicious. With its crunchy iceberg lettuce, crispy bacon, and that quintessential creamy-tangy blue cheese dressing, it’s a dish that never goes out of style. I love how quickly it comes together, whether I’m making it for a quiet dinner or serving a crowd.

If you grew up in the United States and this Wedge Salad makes you feel nostalgic, it should. It’s been on restaurant menus here since 1916. But why leave it to restaurants when you can make it at home in 15 minutes flat if you have cooked bacon, and less than 30 minutes if you don’t. Guests coming? What a fun way to begin a meal. Who doesn’t want to slice into their own big wedge of lettuce, scooping up tangy blue cheese crumbles and salty bits of bacon? And if you want to embellish these salads, halved cherry tomatoes and thinly sliced red onion are tasty additions.

Ingredients for Wedge Salad

• Iceberg Lettuce: Look for a head that’s heavy for its size with crisp, tightly packed leaves. A little browning on the very outside is okay (you can remove those outer leaves), but the inside should be pale and crisp.
• Bacon: I prefer thick-cut bacon for this salad. It gives you nice, meaty bites that stand up to the other flavors. You want it to be crispy enough to crumble, but not so crispy that it loses its flavor. 
• Blue Cheese: Splurge on a good quality blue cheese here. I like one that’s creamy but still crumbles nicely. Gorgonzola or Roquefort are great choices, but use your favorite!
• Sour Cream: Full-fat is the way to go for the dressing. It gives you that rich, creamy texture that makes the wedge salad so indulgent.
• Garlic: One small, fresh clove is all you need. Look for firm bulbs without any green sprouts – those can be bitter.
• Fresh Lemon Juice: Always use fresh for this. Those little plastic lemons just don’t cut it. A bright yellow, slightly soft lemon will give you the most juice.
• Chives: Fresh chives add such a nice, mild oniony flavor. Look for bright green, perky-looking bunches. 
• Milk: We’re just using this to thin the dressing, so whatever you have in the fridge is fine. I usually use 2%, but whole milk will make it a bit richer.
• Salt and Black Pepper: Sea salt and freshly ground black pepper are my go-to’s. They just taste better than the pre-ground stuff, and you can control the grind size. (For topping this salad, I like coarsely ground pepper.)
• Cherry Tomatoes (optional): If you’re adding these, look for ones that are bright in color and firm to the touch. The really ripe ones can make your salad watery.
• Red Onion (optional): A firm, heavy onion with dry, crackly outer skin is what you want. 

Preparing Your Lettuce

Here’s how to wash and prepare your iceberg lettuce for the perfect wedge:

1. Remove any brown or wilted leaves from the outside of the head.
2. Cut it into 4 equal wedges top to bottom with the core intact.
3. Rinse each wedge in cold water and pat dry with paper towels.
4. Carefully cut out core with a paring knife.
5. Place on a serving plate, cut side up.

(See recipe video and step-by-step photos below.)

How to Eat a Wedge Salad

I think the Wedge Salad is a steakhouse favorite not only because it pairs beautifully with a steak, but because you need a steak knife to eat it! I like to start at the pointed end of the wedge and cut one bite at a time with a knife and fork, making sure to get some blue cheese and bacon on every bite.

The Magic of Bacon

A little bit of bacon (or pork belly!) goes a long way in recipes. It’s amazing how a tiny bit can transform salads, soups, pasta, and even a simple Breakfast Frittata. We buy bacon locally, and I don’t want to admit what we pay per pound. But it’s worth it to me, knowing that the pigs are raised ethically and with care. Because of the expense (and because it’s probably not healthy to gorge ourselves on bacon), I use it sparingly.

For this recipe, cook your bacon until crispy, then crumble it. If you’ve never tried baking bacon in the oven, give it a shot – it’s less messy and cooks more evenly than on the stovetop. Simply arrange the slices on a parchment or foil lined baking sheet (for easy cleanup) and cook at 400°F for 15-25 minutes, depending on your desired crispness.

Make-Ahead Tips

Pressed for time? Parts of this salad can be prepared in advance:

• Dressing: Make up to two days ahead and store in an airtight container in the refrigerator. Stir before using.
• Bacon: Cook and crumble in advance.
  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Store in a freezer-safe container for up to 3 months.

When you’re ready to serve, just assemble the salads with your prepped ingredients. This make-ahead approach is perfect for busy weeknights when you want something delicious but don’t have time to start from scratch.

Customizing Your Salad

The classic Wedge Salad is delicious, but don’t hesitate to make it your own. Try these variations:

• Mediterranean twist: Add diced cucumber and kalamata olives.
• Extra crunch: Sprinkle with toasted walnuts or pecans.
• Vegetarian version: Replace bacon with roasted chickpeas or sunflower seeds.

The key to improvising is maintaining the wedge’s signature crunch and creamy dressing while exploring new flavor combinations.

Easy Entertaining Idea

For a fun, interactive dinner party, set up a “Wedge Salad Bar”:

1. Prepare lettuce wedges in advance.
2. Set out bowls of various toppings:
   • Crumbled bacon
   • Different types of blue cheese
   • Cherry tomatoes
   • Red onions
   • Other favorite additions

This approach is a win all around. It gets people talking as they create their perfect wedge, takes some of the pressure off you as the host (always a good thing in my book), and makes sure everyone ends up with a salad they love.

How to Serve

Serve your Wedge Salad as a refreshing starter or make it the star of your meal. It’s great on its own, but also pairs beautifully with grilled meats. For a quick dinner, top it with some leftover chicken or quickly sautéed shrimp. And don’t forget a glass of iced tea, a crisp glass of white wine or even a cold beer to go with those rich blue cheese and bacon flavors. It’s a simple way to bring a touch of steakhouse elegance to your table, any night of the week.

How to Make Wedge Salad

Make Blue Cheese Dressing: Add sour cream, minced fresh garlic, blue cheese crumbles (reserving some for garnish) and lemon juice to a small bowl, mash together with a fork. Add chives to dressing and milk to thin to desired consistency. Season to taste with salt and pepper and set aside.

From a head of iceberg lettuce, remove any wilted or brown leaves. Cut into 4 equal wedges from top to bottom, leaving core intact. Rinse wedges with water and pat dry with paper towels. Carefully cut core from each and place on separate salad plates.

Spoon desired amount of blue cheese dressing over each wedge. Sprinkle each wedge with 1/4 of the bacon crumbles and 1/4 of the remaining blue cheese. Serve.