Jul 14 2026
Restaurants›Spoon and Stable›Wedge Salad Recipe

Wedge Salad Recipe

Inspired by Spoon and Stable
Time30m
Serves4

demi-sec tomato, bacon, moody blue cheese, avocado-buttermilk dressing, focaccia breadcrumb (gf/veg available)

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Ingredients

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Salad Base

Dressing

Method

Preparation of Salad

  1. 1

    Prepare the Iceberg Lettuce

    Remove any wilted outer leaves from the iceberg lettuce. Cut the head into quarters and carefully rinse under cold water. Pat dry with paper towels and set aside.

  2. 2

    Prepare the Tomatoes

    Cut the demi-sec tomatoes into wedges. Set aside for later use.

  3. 3

    Cook the Bacon

    In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove the bacon from the skillet and place on a paper towel to drain excess fat. Once cooled, crumble into small pieces.

  4. 4

    Prepare the Cheese

    Crumble the moody blue cheese into small pieces. Set aside.

  5. 5

    Prepare the Avocado

    Cut the avocado in half, remove the pit, and scoop the flesh out. Cut into slices or cubes and set aside.

  6. 6

    Make Focaccia Breadcrumbs

    Tear the focaccia bread into small pieces and place in the food processor. Pulse until they resemble breadcrumbs. In a skillet, heat olive oil over medium heat and toast the breadcrumbs until golden brown, about 3-4 minutes. Remove from heat and set aside.

Preparation of Dressing

  1. 7

    Mix the Dressing

    In a medium bowl, combine buttermilk, mayonnaise, lemon juice, garlic powder, salt, and black pepper. Whisk together until smooth and well combined.

Assembling the Salad

  1. 8

    Assemble the Wedge Salad

    On a large plate, place a quarter of the iceberg lettuce. Top with wedges of demi-sec tomatoes, crumbled bacon, sliced avocado, and moody blue cheese. Drizzle generously with the avocado-buttermilk dressing and sprinkle the toasted focaccia breadcrumbs on top.

  2. 9

    Serve

    Serve immediately, garnished with additional blue cheese and bacon, if desired.

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