Bleu Cheese Wedge Salad Recipe
Iceberg wedge, cucumbers, bleu cheese crumbles, tomatoes, bacon, croutons.
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Ingredients
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Wedge & salad base
Toppings
Bleu cheese dressing
Method
Prepare bacon & croutons
- 1
Cook bacon
Preheat oven to 400°F (200°C). Arrange bacon slices in a single layer on a rimmed baking sheet lined with foil or parchment. Bake 12–18 minutes until crisp to your liking. Transfer to paper towels to drain and cool. Once cool, roughly chop or crumble.
- 2
Crisp croutons (if using homemade)
If making or refreshing croutons: toss 1 cup cubed bread with 1 tablespoon olive oil, a pinch of salt and pepper; spread on a baking sheet and bake at 375°F (190°C) for 8–10 minutes until golden and crisp. Cool slightly.
Make bleu cheese dressing
- 3
In a medium bowl whisk together 1 tablespoon mayonnaise, 2 tablespoons sour cream (or Greek yogurt), 3 tablespoons buttermilk, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon minced garlic until smooth.
- 4
Fold in 1 ounce bleu cheese crumbles. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, taste and adjust — add a little more buttermilk if you want a thinner dressing. For a smoother dressing, pulse briefly in a food processor or blender, leaving some chunks for texture.
Prepare vegetables
- 5
Remove any loose or browned outer leaves from the iceberg head, then cut the head into 4 equal wedges through the core (so each wedge holds together). If desired, trim a thin slice off the bottom of each wedge so it sits flat on a plate.
- 6
Rinse and pat dry the halved tomatoes and sliced cucumbers. Set aside.
Assemble wedges
- 7
Place one iceberg wedge on each plate. Spoon or drizzle about 2–3 tablespoons of the bleu cheese dressing evenly over each wedge, allowing some to run into the leaves.
- 8
Scatter 1/4 cup halved tomatoes and 1/4 cup sliced cucumbers around and over each wedge (adjust to preference).
- 9
Sprinkle about 3/4 ounce bleu cheese crumbles over each wedge (total about 3 oz divided among 4 wedges).
- 10
Top each wedge with about 1 to 1.5 slices worth of chopped bacon (total 6 slices divided among 4 wedges) and roughly 1/4 cup croutons per wedge.
- 11
Garnish with 1/2 tablespoon chopped chives or green onions per wedge and finish with a light grind of black pepper and a light pinch of salt if needed.
Serve
- 12
Serve immediately so the croutons stay crisp and the lettuce stays chilled. Offer extra dressing and extra bleu cheese on the side.