The Wedge Salad Recipe
Make The Wedge Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Blue Cheese Dressing
Garnish / Optional
Method
Blue Cheese Dressing
- 1
Make the dressing
In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth. Stir in 2 tbsp buttermilk to loosen the texture. Add 1/2 cup crumbled blue cheese, 1 tsp lemon juice, 1/2 tsp Worcestershire sauce, 1/2 tsp minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper. Mash about half of the blue cheese into the dressing with the back of a spoon for a creamier consistency while leaving some larger crumbles. Taste and adjust seasoning or buttermilk for desired thickness. Cover and refrigerate at least 20 minutes to allow flavors to meld (can be made up to 24 hours ahead).
Salad
- 2
Prepare bacon
Preheat oven to 400°F (200°C). Arrange 6 slices of bacon on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 12–18 minutes, depending on thickness and desired crispness. Transfer to paper towels to drain and cool, then break into 1-inch pieces.
- 3
Wash and quarter lettuce
Remove any wilted outer leaves from 1 head of iceberg lettuce. Rinse under cold water, shake off excess, and pat dry thoroughly with towels or use a salad spinner. Trim core slightly so the head sits flat, then cut the head into 4 even wedges (root intact to hold leaves together).
- 4
Prepare vegetables
Halve or quarter enough cherry tomatoes to yield about 1 cup. Slice 1/2 cup cucumber into 1/4-inch half-moons. Thinly slice red onion to make 1/4 cup; if raw onion is sharp, soak slices in cold water for 10 minutes then drain and pat dry.
- 5
Assemble wedges
Place each iceberg wedge on individual plates or on a platter. Spoon a generous 1–2 tablespoons of blue cheese dressing over the top of each wedge, letting some run down the sides. Scatter equal portions of cherry tomatoes, cucumber slices, and red onion over and around the wedges. Sprinkle 2 tablespoons crumbled blue cheese on each wedge (total about 3/4 cup distributed) and evenly distribute the broken bacon pieces on top.
- 6
Finish and serve
Season each wedge with a light pinch of kosher salt (about 1/8 tsp per wedge) and a grind of coarse black pepper (about 1/8 tsp). Drizzle a scant 1 tsp extra-virgin olive oil over the salad if desired and garnish with 1/2 tbsp chopped fresh chives per wedge. Serve immediately with a lemon wedge on the side for squeezing.