Classic Wedge Salad Recipe

Chill and quarter lettuce

Rinse the iceberg head under cold water, pat dry thoroughly. Trim a thin slice from the stem end to stabilize, then cut the head into 4 equal wedges. Keep wedges chilled while preparing other components.

Prep tomatoes and onion

Halve the cherry tomatoes. Thinly slice the red onion and separate into rings. Set aside.

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning once. Transfer to a paper towel-lined plate to drain and cool. Once cool, chop into roughly 1/2-inch pieces. Reserve a teaspoon of bacon grease for optional flavor in the dressing.

In a medium bowl whisk together mayonnaise, sour cream, buttermilk, white wine vinegar, lemon juice, minced garlic, Worcestershire, salt, and pepper until smooth.

Fold in 1/4 cup crumbled blue cheese. If you like a thinner dressing, whisk in up to 1 tablespoon more buttermilk. For a hint of bacon flavor, stir in the reserved 1 teaspoon bacon grease. Taste and adjust seasoning.

Grilled chicken

If adding chicken: season a 5–6 oz boneless skinless chicken breast with salt and pepper. Grill over medium-high heat (about 400°F / 200°C) 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice crosswise.

Grilled shrimp

If adding shrimp: toss 6 medium shrimp with 1 tsp olive oil, salt and pepper. Grill or sear in a skillet 1–2 minutes per side until opaque and pink. Keep warm.

Grilled salmon

If adding salmon: season a 5–6 oz salmon filet with salt and pepper and oil. Grill skin-side down over medium heat 4–6 minutes per side (depending on thickness) until just cooked to desired doneness. Rest 3 minutes, then flake or slice.

Place one chilled iceberg wedge on each serving plate (one wedge per serving). Spoon about 2–3 tablespoons of blue cheese dressing over the top of each wedge, allowing it to run down the sides.

Scatter chopped bacon evenly over the wedges (about 1 tablespoon per wedge). Add halved cherry tomatoes (about 2 per wedge) and a few slices/rings of red onion per wedge.

Sprinkle remaining 1/4 cup blue cheese crumbles evenly among the wedges (about 2 tablespoons per wedge). Season lightly with coarse salt and freshly ground black pepper to taste.

If using protein additions, arrange sliced grilled chicken, 6 grilled shrimp, or grilled salmon beside or on top of the wedge as desired.

Garnish with chopped chives if using and serve immediately.