Classic Wedge Salad
A classic wedge salad featuring crisp iceberg lettuce wedges topped with homemade blue cheese dressing, crumbled bacon, cherry tomatoes, and optional red onion or chives.
- Yield: 4 servings 1x
- Category: Salad
- Method: Assemble
- Cuisine: American
Ingredients
Scale
- 1 head iceberg lettuce
- 4–8 slices thick-cut bacon, cooked crisp and crumbled
- 1–2 cups cherry tomatoes, halved
- Optional: 1/2 cup chopped red onion or minced chives
- For the Blue Cheese Dressing:
- 1 cup light sour cream
- 1/2 cup mayonnaise
- 3 tbsp buttermilk
- 3 tsp red wine vinegar
- 1 1/2 tsp freshly ground black pepper
- 1 tsp Worcestershire sauce
- 1/4 tsp garlic salt
- 4 oz blue cheese, crumbled (reserve some for garnish)
- Optional: 3 chives, minced (reserve some for garnish)
Instructions
- To prepare the blue cheese dressing, combine sour cream, mayonnaise, buttermilk, red wine vinegar, black pepper, Worcestershire sauce, garlic salt, and crumbled blue cheese in a medium bowl.
- Whisk all dressing ingredients together until well combined. Refrigerate the dressing for at least 30 minutes to allow the flavors to meld.
- Cook the bacon until crispy. Drain on paper towels, then crumble once cooled.
- Prepare the iceberg lettuce by removing any limp outer leaves. Core the lettuce, then cut the head in half, and then cut each half into two or three wedges, depending on desired size.
- Arrange each lettuce wedge on individual plates.
- Spoon a generous amount of the chilled blue cheese dressing over each wedge.
- Garnish with crumbled bacon, halved cherry tomatoes, and additional blue cheese crumbles. Add chopped red onion or minced chives if using. Season with freshly ground black pepper to taste.
Notes
Find it online: https://www.masterthecook.com/classic-wedge-salad/