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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation
- 1
Prepare the Lettuce
Rinse the iceberg lettuce under cold water, remove any wilted outer leaves, and cut into quarters for the wedge salad presentation.
- 2
Cook the Bacon
In a frying pan over medium heat, cook the bacon slices until crispy. Once done, transfer to a paper towel to drain excess fat and crumble into small pieces.
- 3
Chop the Red Onion
Peel and finely chop the small red onion. Set aside for topping the salad.
Dressing Preparation
- 4
Make the Dressing
In a mixing bowl, combine mayonnaise, sour cream, lemon juice, Worcestershire sauce, salt, and black pepper. Whisk together until smooth and well-combined.
- 5
Add Blue Cheese
Crumble the blue cheese into the dressing mixture, and stir gently to incorporate, leaving some chunks for texture.
Assembly
- 6
Assemble the Wedge Salad
On a serving plate, arrange the quartered iceberg lettuce. Drizzle generously with the blue cheese dressing, and then top with crumbled bacon and chopped red onion.
- 7
Serve
Serve immediately as a refreshing appetizer or side dish, garnished with additional blue cheese if desired.
