Wedge Salad Recipe
Iceburg Wedge Topped with Bacon, Tomato & Ranch Dressing & Bleu Cheese Crumbles
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.
Wedge
Toppings
Ranch Dressing
Method
Wedge
- 1
Prepare lettuce
Remove any damaged outer leaves from the iceberg head. Rinse the head under cold running water, pat dry thoroughly with paper towels or a clean kitchen towel. Core the stem end with a paring knife if desired and cut the head into 4 even wedges (quartering lengthwise through the core). Keep wedges chilled on a tray in the refrigerator until plating.
- 2
Just before serving, season each wedge lightly with kosher salt and freshly ground black pepper (about 1/4 tsp salt and 1/8 tsp pepper per wedge).
Toppings
- 3
Cook bacon
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer. Bake 12–16 minutes until crisp to your liking. Remove to a paper-towel-lined plate to drain and cool, then roughly chop into 1/2-inch pieces.
- 4
Prepare tomatoes and onion
While bacon cooks, core and dice the roma tomatoes into 1/2-inch pieces. Thinly slice the green onion on the bias into 1/8-inch pieces, white and green parts combined. Set both aside.
- 5
Crumble or measure out 3/4 cup bleu cheese and have it ready for topping.
Ranch Dressing
- 6
Make dressing
In a medium bowl whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth. Gradually whisk in 1/2 cup buttermilk until the desired consistency (thick but pourable). Add 1 tablespoon chopped parsley, 1 tablespoon chopped chives, 1 teaspoon chopped dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon lemon juice, 1/4 teaspoon Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning or thickness (add a tablespoon more buttermilk to thin). Chill at least 15 minutes for flavors to meld.
- 7
If making ahead, store in an airtight container refrigerated up to 3 days; whisk before using.
Assembly
- 8
Place one chilled wedge on each salad plate with the cut side up so layers are visible.
- 9
Drizzle about 2–3 tablespoons of ranch dressing per wedge over the top and allow it to run down the sides. Reserve extra dressing on the side if desired.
- 10
Scatter approximately 1.5 tablespoons of chopped crisp bacon evenly over each wedge.
- 11
Top each wedge with about 2 tablespoons diced tomato and sprinkle 3 tablespoons bleu cheese crumbles over each wedge.
- 12
Finish with a light sprinkle of sliced green onion and a small pinch of black pepper. Serve immediately.