Iceberg Wedge Salad Recipe

Name: Kona Grill - Tampas Iceberg Wedge Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 heads iceberg lettuce; 1 cups grape tomatoes; 0.5 cups pickled red onions; 0.75 cups blue cheese crumbs; 8 slices bacon (cooked and crumbled); 2 tbs fresh chives (optional, minced); 0.5 cups mayonnaise; 0.5 cups sour cream; 0.25 cups buttermilk; 1 tsp garlic (minced); 1 tsp dried dill; 1 tsp dried parsley; 1 tsp dried chives; 1 tbs lemon juice; 3 pinch salt; 4 cranks black pepper

Inspired by Kona Grill - Tampa

Time35m

Serves4

bacon, ranch dressing, grape tomatoes, pickled onions, blue cheese crumbs

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Ingredients

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Salad

2 heads iceberg lettuce

1 cups grape tomatoes

1/2 cups pickled red onions

3/4 cups blue cheese crumbs

8 slices bacon (cooked and crumbled)

2 tbs fresh chives (optional, minced)

Ranch Dressing

1/2 cups Mayonnaise

1/2 cups Sour cream

1/4 cups Buttermilk

1 tsp Garlic (minced)

1 tsp Dried dill

1 tsp Dried parsley

1 tsp dried chives

1 tbs ReaLemon lemon juice

3 pinch Celtic sea salt

4 cranks black pepper

Method

Ranch Dressing

Make dressing

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream and 1/4 cup buttermilk until smooth. Stir in 1 tsp minced garlic, 1 tsp dried dill, 1 tsp dried parsley, 1 tsp dried chives and 1 tbsp lemon juice. Season with 3 pinches of salt and several cranks of black pepper (about 4). Taste and adjust thickness with additional buttermilk (1 tbsp increments) or seasoning as needed. Chill in refrigerator at least 15 minutes to let flavors meld.

Bacon

Cook bacon

Preheat oven to 400°F (200°C). Arrange 8 bacon slices on a wire rack set over a rimmed baking sheet (or directly on the sheet for chewier bacon). Bake 12–18 minutes until crisp to preferred doneness. Transfer to paper towels to drain and cool, then crumble or chop into bite-sized pieces.

Salad Assembly

Prepare iceberg: Remove any loose outer leaves from 2 heads of iceberg lettuce. Trim the stem end just enough to stabilize each head, then cut each head into quarters or thirds to create four to six wedge portions depending on head size. Pat wedges dry with paper towels so dressing adheres.

Prepare tomatoes and onions: Halve about 1 cup grape tomatoes lengthwise. If you do not have pre-pickled onions, quick-pickle thinly sliced half a small red onion in a mixture of 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar and 1 tsp salt for at least 10 minutes; otherwise drain 1/2 cup prepared pickled red onions.

Plate wedges: Place each iceberg wedge on individual plates or one large platter. Spoon or drizzle about 2–3 tablespoons of the prepared ranch dressing over each wedge, allowing it to run down the sides but not saturate the core.

Top the wedges: Scatter the halved grape tomatoes evenly over wedges (about 2–3 tablespoons per wedge), sprinkle the 0.75 cup blue cheese crumbs across all wedges, and finally distribute the crumbled bacon slices on top.

Finish and serve: Garnish with minced fresh chives (optional) and additional black pepper to taste. Serve immediately so the iceberg remains crisp. Offer extra dressing and blue cheese on the side.