Wedge Salad Recipe
Classic iceberg wedge with bleu cheese dressing, bacon, red onion, baby tomatoes, and blue cheese crumbles
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Ingredients
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Salad
Bleu Cheese Dressing
Method
Bleu Cheese Dressing
Combine base
In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth.
Add liquids and seasonings
Whisk in 1/4 cup buttermilk, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce, and 1/2 teaspoon minced garlic until fully incorporated.
Add blue cheese and adjust texture
Gently fold in 2 tablespoons crumbled blue cheese. If dressing is too thick, whisk in additional buttermilk, 1 teaspoon at a time, to reach desired pourable consistency.
Season and chill
Season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust salt, pepper, or lemon as needed. Cover and chill in refrigerator at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).
Salad
Prepare bacon
If bacon is not cooked, preheat oven to 400°F (200°C). Arrange 6 bacon slices on a rimmed baking sheet in a single layer and bake 12–18 minutes until crispy. Transfer to paper towels to drain, then crumble or chop into bite-sized pieces.
Prepare lettuce wedges
Remove any loose or damaged outer leaves from 1 head of iceberg lettuce. Cut the head into 4 even wedges through the core (so each wedge holds together). Rinse wedges briefly under cold water if needed, then pat dry thoroughly with paper towels or spin in a salad spinner to remove excess moisture.
Assemble wedges
Place each iceberg wedge on an individual plate. Spoon or drizzle about 2 to 3 tablespoons of the chilled bleu cheese dressing over each wedge, letting some run down the sides.
Top and finish
Scatter crumbled bacon evenly over each dressed wedge, followed by halved tomatoes and thin red onion slices. Sprinkle 3 tablespoons of blue cheese crumbles across the 4 wedges (approximately 3/4 tablespoon per wedge) and finish with a light pinch of coarse sea salt (about 1/8 teaspoon per wedge) and a grind of fresh black pepper. Optionally garnish with 1 teaspoon snipped fresh chives over all wedges.
Serve
Serve wedges immediately so lettuce remains crisp. Provide extra dressing and blue cheese crumbles on the side if desired.