Jul 14 2026
Restaurants›The Southern Gentleman›Iceberg Wedge Salad Recipe

Iceberg Wedge Salad Recipe

Inspired by The Southern Gentleman
Time30m
Serves4

Crisp iceberg lettuce topped with creamy blue cheese, sweet confit cherry tomatoes, smoky lardons, and shaved egg. Finished with a fresh herb lemon dressing for a refreshing and flavorful twist on a classic wedge salad.

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Ingredients

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Salad Base

Toppings

Dressing

Method

Salad Preparation

  1. 1

    Prepare Iceberg Lettuce

    Remove any wilted outer leaves from the iceberg lettuce. Cut the head into quarters, creating wedges. Rinse each wedge under cold water and pat dry with a paper towel.

  2. 2

    Cook Lardons

    In a skillet over medium heat, cook the lardons until crispy, about 5-7 minutes. Remove from the skillet and place on a paper towel to drain excess fat.

  3. 3

    Prepare Eggs

    Bring a small pot of water to a boil. Carefully add the eggs and boil for 8-10 minutes for hard-boiled eggs. Once done, transfer to an ice bath to cool. Once cooled, peel and shave the eggs using a grater or a knife.

  4. 4

    Assemble the Salad

    On a serving plate, place a wedge of iceberg lettuce. Top with crumbled blue cheese, confit cherry tomatoes, crispy lardons, and shaved eggs.

Dressing Preparation

  1. 5

    Make the Dressing

    In a small bowl, whisk together the chopped parsley, chives, lemon juice, and olive oil. Season with salt and black pepper to taste.

  2. 6

    Finish the Salad

    Drizzle the dressing over the assembled salad wedges just before serving.

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