Classic Iceberg Wedge Salad Recipe

Prepare lettuce

Remove outer loose leaves from the head of iceberg lettuce. Using a sharp knife, cut the head into 4 equal wedges. Rinse each wedge briefly under cold water, then pat dry thoroughly with paper towels—especially the cut surfaces—to prevent watering down the dressing.

Prepare tomatoes

Halve the cherry tomatoes, or quarter if very large. Set aside.

Slice red onion

Thinly slice red onion into half-moon slivers and separate into rings. Use about 1/4 cup total; adjust to taste.

Cook bacon

Fry bacon until crisp in a skillet over medium heat (about 6–8 minutes) or bake at 400°F (200°C) for 12–15 minutes on a rack for even crisping. Transfer to paper towels, let cool, then chop into 1/2-inch pieces.

Assemble wedges

Place each wedge on a chilled plate. Sprinkle the red onion evenly over the wedges, scatter the halved cherry tomatoes, and sprinkle chopped bacon pieces over each wedge. Crumble 2 tablespoons (about 1/8 cup) of blue cheese onto each wedge so all are evenly topped. Season lightly with kosher salt and freshly ground black pepper to taste.

Garnish

Finish with a light sprinkling of finely chopped chives (about 1 teaspoon per wedge) if using.

Combine base

In a small bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth.

Add flavorings

Stir in 2 tablespoons buttermilk, 1 teaspoon lemon juice, 1/2 teaspoon Worcestershire sauce, and 1/4 teaspoon garlic powder. Mix until fully combined.

Fold in cheese

Gently fold in 1/4 cup crumbled blue cheese, reserving an extra tablespoon for sprinkling on the assembled wedges if desired. If you prefer a thinner dressing, add more buttermilk 1 teaspoon at a time until desired consistency is reached.

Season

Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed.

Finish and serve

Spoon or drizzle 2–3 tablespoons of dressing over each wedge just before serving, or serve the dressing on the side for guests to add their own.