Jul 14 2026
Restaurants›First and Last Tavern Hartford›Wedge Salad Recipe

Wedge Salad Recipe

Inspired by First and Last Tavern Hartford
Time30m
Serves4

With house made blue cheese & bacon

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad Base

Blue Cheese Dressing

Bacon

Garnish

Method

Preparation of Salad

  1. 1

    Prepare the Lettuce

    Rinse the head of iceberg lettuce under cold water. Remove any damaged outer leaves. Cut the lettuce into quarters to create wedges.

  2. 2

    Prepare the Vegetables

    Wash the cherry tomatoes and slice them in half. Peel and thinly slice the red onion.

Making Blue Cheese Dressing

  1. 3

    Combine Dressing Ingredients

    In a bowl, combine the mayonnaise, sour cream, blue cheese crumbles, lemon juice, garlic powder, salt, and black pepper. Stir until well blended and creamy.

Cooking Bacon

  1. 4

    Cook the Bacon

    In a skillet over medium heat, cook the bacon strips until they are crispy, about 5-7 minutes. Remove from skillet and drain on paper towels. Crumble into small pieces once cooled.

Assembling the Salad

  1. 5

    Assemble the Salad

    On a serving plate, place a wedge of iceberg lettuce. Top with halved cherry tomatoes, sliced red onion, and crumbled bacon. Drizzle generously with blue cheese dressing.

  2. 6

    Garnish

    Sprinkle chopped chives over the top of the salad for an extra burst of flavor and color.

More from First and Last Tavern Hartford