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.

“This is the balance of the ingredient flavors. Absolutely delicious and the best of all wedge lettuce recipes I’ve ever used. This is a meal in itself.”

michelle davia

Why This Recipe Works

• Max Crispness: Using a very cold, firm head of iceberg lettuce is a must for the signature knife-and-fork crunch of a good wedge salad.
• A Balanced, Tangy Dressing: Using full-fat sour cream with buttermilk or milk creates a creamy dressing base that adheres perfectly to the wedge.
• Flavor That Cuts Through: The dressing combines pungent blue cheese, bright lemon juice, and fresh garlic to cut through the richness of the bacon and the dressing base.
• Master the Core Cut: Slicing the lettuce top-to-bottom while leaving a small piece of the core intact prevents the wedge from collapsing while rinsing and serving.

Ingredients for Wedge Salad

• Iceberg Lettuce: Choose a fresh looking head of iceberg that feels firm and heavy for its size.
• Bacon: I like thick-cut bacon for wedge salads. The flavor stands out against the rich dressing and strong blue cheese flavor.
• Blue Cheese: Splurge for a good quality blue cheese that is both creamy and crumbles nicely, like Gorgonzola or Roquefort.
• Full-Fat Sour Cream: Using full-fat is the way to go for the dressing base, as it delivers a rich texture that avoids the watery separation of lesser options.
• Fresh Lemon Juice: Citrus brightens the entire dressing; always use fresh juice to balance the savory fat of the sour cream and bacon.
• Chives: Mince fresh chives very finely for a mild, perky onion flavor that integrates seamlessly into the dressing.
• 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.

How to Make a Classic Wedge Salad

Make the Dressing: Combine the sour cream, fresh garlic, blue cheese, and lemon juice in a small bowl and mash it together. Add chives, then thin the mixture with milk until it’s spoonable; season to taste with salt and pepper.

Prep, Clean and Cut the Lettuce: Remove outer leaves from the iceberg head if they’re not perfectly green and crisp. Cut it into four equal, top-to-bottom wedges, with a small portion of the core still intact on each piece. Rinse each wedge and carefully pat dry with a paper towel, then plate on a chilled serving plate or platter.

Finish and Serve: Spoon the blue cheese dressing generously over the top of each wedge. Finish with the crumbled bacon and blue cheese crumbles. Serve right away.

How to Cook Your Bacon in the Oven

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.

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.

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.

Customizing Your Wedge Salad

• Make it Mediterranean: Add diced cucumber and kalamata olives.
• Add Nuts: Sprinkle with toasted walnuts or pecans.
• Vegetarian version: Replace crumbled bacon with roasted chickpeas or sunflower seeds and a sprinkle of smoked salt.

Storage and Make-Ahead Options

• Dressing: Make the dressing up to two days ahead and store in an airtight container in the refrigerator; be sure to stir it before using.
• Cooked Bacon: Cook and crumble the bacon in advance, storing it in an airtight container for up to five days in the refrigerator or up to 3 months in the freezer.

What to Serve with Wedge Salad

This salad is the ideal companion to rich, broiled, or grilled entrées. It’s also substantial enough to pair with simple, comforting side dishes for a full meal.

Main Dishes

• Carne Asada
• Baked Lamb Chops
• Bacon Wrapped Filet Mignon
• Meatloaf
• Slow Roasted Salmon

Sides

• Twice Baked Potatoes
• Creamy Mashed Potatoes
• Brabant Potatoes
• Tomato Bisque (for a classic soup and salad pairing)

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