Wedge Salad Recipe
Baby iceberg lettuce, candied bacon, blue cheese dressing.
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
Candied Bacon
Blue Cheese Dressing
Method
Candied Bacon
- 1
Preheat and prepare
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. This lets bacon render and become crisp without sitting in fat.
- 2
Coat bacon
Lay bacon slices in a single layer on the rack. In a small bowl combine brown sugar, maple syrup and black pepper; brush or spoon evenly over each bacon slice so they are coated but not clumped.
- 3
Bake
Bake for 12–18 minutes, rotating the pan once midway, until bacon is deeply caramelized and crisp at the edges but not burned. Baking time depends on thickness—check at 12 minutes.
- 4
Cool and chop
Remove from oven and let bacon cool on the rack for 5 minutes so the glaze sets. Transfer to a cutting board and roughly chop into 1/2–1 inch pieces. Reserve any crispy glaze bits for topping.
Blue Cheese Dressing
- 5
Combine base
In a medium bowl whisk together mayonnaise, sour cream and buttermilk until smooth.
- 6
Add flavor
Stir in crumbled blue cheese, lemon juice, Worcestershire sauce, grated garlic, salt and pepper. For a chunkier dressing leave some cheese whole; for a smoother dressing mash half the cheese into the mixture with the back of a spoon.
- 7
Adjust consistency & chill
If dressing is too thick, add additional teaspoon of buttermilk at a time to reach desired pourable texture. Cover and refrigerate at least 20 minutes (or up to 24 hours) to let flavors meld.
Salad Assembly
- 8
Prepare lettuce
Trim the core ends of the baby iceberg heads, rinse under cold water and pat dry. Cut each head into quarters (4 wedges total per head). For this recipe arrange 4 wedges on each serving plate (total 4 servings).
- 9
Add vegetables
Halve the cherry tomatoes and tuck them around and on top of the wedges. Scatter the thinly sliced red onion evenly over the wedges.
- 10
Dress and finish
Spoon or drizzle about 2 tablespoons of blue cheese dressing over each wedge (adjust to taste). Sprinkle 3 tablespoons crumbled blue cheese over each plate, then distribute the chopped candied bacon evenly (about 2 slices' worth per wedge set). Finish with snipped chives, a light pinch of kosher salt and a grind of black pepper.
- 11
Serve
Serve immediately so the candied bacon remains crisp and the lettuce stays chilled. Pass additional dressing at the table.