Classic Wedge Salad Recipe
Crispy Iceberg wedge topped with our homemade blue cheese dressing, cherry tomatoes, and crispy bacon.
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Ingredients
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Wedge
Blue Cheese Dressing (homemade)
Method
Blue Cheese Dressing (homemade)
Combine base
In a medium bowl, whisk together 1 cup mayonnaise and 1 cup sour cream until smooth.
Add thinners and acid
Whisk in 2 tablespoons buttermilk, 1 tablespoon lemon juice, and 1 teaspoon white wine vinegar until combined and slightly thinmed to desired consistency. Add 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce and whisk.
Season and add aromatics
Stir in 1 minced garlic clove, 1 teaspoon salt, and 1 teaspoon black pepper. Taste and adjust seasoning as needed.
Fold in blue cheese
Gently fold in 3 ounces crumbled blue cheese, leaving some larger chunks for texture. Reserve 1 ounce extra crumbled blue cheese for garnish.
Chill
Cover and refrigerate the dressing for at least 30 minutes to let flavors meld. If you prefer a smoother dressing, use an immersion blender for a few pulses before chilling.
Wedge
Prepare bacon
Preheat the oven to 400°F (200°C). Place 4 bacon slices on a foil-lined baking sheet with a wire rack (or directly on foil). Bake for 12–18 minutes until crisp, turning halfway if needed. Remove and transfer to a paper towel-lined plate to drain. When cool, chop or crumble into bite-sized pieces.
Prepare tomatoes
While bacon cooks, rinse 12 cherry tomatoes and pat dry. Halve each tomato crosswise and set aside.
Prepare iceberg wedge
Remove any loose or damaged outer leaves from 1 head of iceberg lettuce. Slice the head into 4 equal wedges (each wedge will serve one). If serving immediately, place wedges on chilled plates with the cut side up.
Dress the wedge
Spoon or drizzle about 3–4 tablespoons of the chilled blue cheese dressing over each wedge (adjust to taste). Be sure to get dressing into the crevices of the leaf layers for good coverage.
Top and finish
Scatter halved cherry tomatoes evenly over each wedge (about 3 per wedge). Sprinkle the chopped/crumbled bacon pieces over the top. Crumble the reserved 1 ounce blue cheese over the wedges for extra tang. Finish with a light pinch of coarse sea salt (about 1/4 tsp per wedge) and freshly ground black pepper to taste. Garnish with 1 teaspoon chopped fresh chives per wedge if desired.
Serve
Serve wedges immediately so the bacon remains crisp and the lettuce is cold and crunchy. Provide extra blue cheese dressing on the side.