Bleu Cheese Wedge Salad Recipe
An Ice Cold Wedge of Iceberg Lettuce with Cherry Tomatoes, Candied Walnuts, Dried Cranberries, Bacon & Applewood Smoked Bleu Cheese. Served with Bleu Cheese Dressing and a Balsamic Reduction Drizzle.
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
Bleu Cheese Dressing
Balsamic Reduction Drizzle
Method
Salad
- 1
Chill and prepare lettuce
Remove outer wilted leaves from the iceberg head. Trim stem end slightly and cut the head into 4 even wedges. Place wedges in a bowl of ice water for 10 minutes to crisp, then drain and pat dry gently with paper towels. Keep wedges chilled in refrigerator until plating.
- 2
Prepare tomatoes and bacon
Halve the cherry tomatoes. If bacon is not cooked, place bacon strips in a cold skillet, cook over medium heat until crisp (about 8–10 minutes), transfer to paper towels and crumble when cool. Reserve 1 tablespoon bacon fat (optional) for flavor in dressing or discard.
- 3
Assemble wedges
Place one chilled wedge on each of 4 plates. Scatter halved cherry tomatoes around and on top of wedges. Sprinkle candied walnuts and dried cranberries evenly over each wedge. Crumble the applewood smoked bleu cheese over each wedge (about 1 oz per wedge). Add crumbled bacon evenly (approximately 1–1.5 slices per wedge). Season lightly with coarse sea salt and freshly ground black pepper to taste. Garnish with sliced chives if using.
Bleu Cheese Dressing
- 4
Make dressing
In a medium bowl whisk together mayonnaise, sour cream and buttermilk until smooth. Add apple cider vinegar, lemon juice, Worcestershire sauce, minced garlic, salt and pepper; whisk to combine. Fold in 2 oz crumbled bleu cheese, leaving some slightly chunky pieces for texture. Taste and adjust seasoning or thickness (thin with additional buttermilk if too thick). Chill dressing at least 30 minutes to let flavors meld before serving.
- 5
Serve dressing
Spoon or drizzle desired amount of dressing over each wedge just before serving, or serve on the side in a small ramekin.
Balsamic Reduction Drizzle
- 6
Make reduction
In a small heavy-bottomed saucepan combine 1 cup balsamic vinegar and 1 tablespoon brown sugar or honey (if using) and a pinch of salt. Bring to a simmer over medium heat, then reduce heat to low and simmer gently, stirring occasionally, until volume reduces by about half and mixture coats the back of a spoon (8–12 minutes). Do not boil vigorously. Remove from heat and let cool — it will thicken further as it cools.
- 7
Finish plating
Using a spoon, drizzle the cooled balsamic reduction in thin lines over each plated wedge and around the plate for presentation. If reduction is too thick, thin with a teaspoon of warm water and stir until glossy.