Classic Wedge Salad Recipe

Cook bacon

Lay bacon strips in a cold nonstick or cast-iron skillet in a single layer. Cook over medium heat, flipping occasionally, until evenly crisp, about 8–12 minutes. Transfer to a paper-towel-lined plate to drain, then crumble or chop into bite-size pieces. Reserve pan drippings for another use or discard.

Make or select dressing

If using store-bought dressing, measure out about 1/2 cup per 2–3 servings. If making homemade ranch or blue cheese, prepare in advance and chill. Keep dressing cold until assembly.

Prepare pico de gallo (if making fresh)

Combine 1/2 cup finely diced tomatoes, 2 tbsp finely diced white onion, 1 tbsp chopped cilantro, 1/2 jalapeño seeded and minced (optional), 1/2 tsp lime juice, and pinch of salt. Stir and set aside for flavors to meld for 10 minutes.

Wash and quarter lettuce

Remove any ragged outer leaves from the iceberg head. Rinse the entire head under cold running water, pat dry thoroughly with paper towels or spin in a salad spinner. Place on a cutting board and slice the head into 4 equal wedges (root end intact so wedges hold together).

Slice avocado

Halve the avocado lengthwise, remove the pit, and peel or scoop the flesh out. Slice each half into 4–6 thin slices. Lightly season slices with a pinch of salt and a few grinds of black pepper to enhance flavor and slow browning.

Place one iceberg wedge on a chilled plate with the cut side facing up so the layers are visible and it sits stably. Repeat for each serving (this recipe yields 4 wedges/servings).

Spoon about 2 tablespoons of pico de gallo over the top center of each wedge, allowing some to fall between the leaves.

Arrange 3–4 avocado slices along the top edge of each wedge or fan them over the cut face.

Sprinkle about 2 tablespoons of crumbled bacon evenly over each wedge.

Crumble about 2 tablespoons (approximately 0.125 cup) of queso fresco over each wedge, distributing evenly.

Drizzle about 2 tablespoons (30 ml) of your chosen dressing over each wedge in a thin stream. For a heavier dressing preference, increase to 3 tablespoons.

Finish with a light pinch of kosher salt (about 1/8 tsp) and a few grinds of black pepper per wedge and scatter the sliced chives or green onions on top if using.

Serve immediately so lettuce stays crisp and avocado remains fresh. Provide extra dressing and crumbled bacon at the table.

Leftovers: store components separately (washed wedges wrapped airtight, dressing chilled, avocado slices with lemon/lime juice) and assemble just before serving to preserve texture. Consume within 24 hours for best quality.