Inspired by the classic steakhouses, this Iceberg Wedge Salad is smothered in creamy blue cheese dressing  and topped with bacon, tomatoes, and more blue cheese crumbles.

A wedge salad on a plate.

There’s nothing more old-school cool than a hunk of iceberg lettuce, (or crisphead lettuce, as it was known years ago) served on a chilled plate and topped with my favorite crunchy, fatty, and salty toppings.

I like to make homemade blue cheese dressing with buttermilk, sour cream, good mayo, and fresh scallions. Make it a day or two ahead of time, and let all those flavors meld together and get even more delicious.

It’s absolutely perfect alongside a steak or plate piled high with crab legs, but it’s just as spectacular on its own as a main course, just as long as you load it up with the good stuff.

Recipe ingredients:

Wedge salad ingredient shot.

Ingredient notes:

  • Blue cheese: You’ll need some for the salad dressing and more to scatter on top. If you don’t care of blue cheese, substitute ranch dressing and shredded cheddar cheese.
  • Buttermilk: Adds beautiful acidity to the dressing. You can make your own by pour 1 cup full-fat milk into a bowl. Stir in 1-2 tablespoons lemon juice or white vinegar and let sit for 10 minutes to curdle and thicken.
  • Iceberg lettuce: It’s okay to substitute wedges of romaine or simply add these toppings to the salad mix of your choice.
  • Bacon: You can fry bacon and crumble it or substitute ¼ cup of bagged real bacon crumbles.
  • Red onion: Soaking the chopped onion in ice water will keep them extra crisp and remove some of the onion’s heat.

Step-by-step instructions:

  1. In the bowl of a food processor, add blue cheese, sour cream, buttermilk, scallions, and lemon juice into the bowl of a food processor. Pulse until the chives are finely chopped. Pour the dressing into a bowl and mix in the mayonnaise by hand. Season to taste with salt and pepper. Chill until serving time.
    A bowl of blue cheese dressing.
  2. Meanwhile, place the onions in a small bowl filled with ice water for a few minutes before plating. This makes them super-crisp and takes away some of their heat, too.
    Red onions soaking in ice water to mellow the flavor.
  3. To assemble the wedge salad, cut the head of iceberg lettuce into fat slices and place it in the center of individual salad plates.
    A head of iceberg lettuce cut into 4 wedges.
  4. Pour the dressing over each wedge, then sprinkle the red onion, crumbled bacon, and diced tomatoes over each wedge.

Recipe tips and variations:

  • Yield: One head of lettuce should be enough for 4 salads, but your produce may vary.
  • Storage: Stored in the refrigerator, the dressing should last at least 5 to 7 days after you make it.
  • Make ahead: Definitely make the dressing ahead; even a few days is perfectly fine. You can get the toppings ready, too, and refrigerate them in separate containers until needed. But cut the lettuce into wedges a few minutes before you plan to serve.
  • Cutting iceberg lettuce: Cut the lettuce into quarters with a clean, sharp knife, no longer than 15 minutes before you plan to serve the salad. This keeps the edges from turning brown from air exposure. If you have a huge head, you may need to cut the lettuce into six, or even eight slices. Bigger is better, though.
  • Wash before you serve: Cut your slices, run cold water over each quarter, using your fingers to gently separate the leaves to let the water inside. Or place the quarters in a bowl of cold water, gently swishing them to loosen any bad stuff trapped inside. Let drain on a clean kitchen towel or paper towels and pat dry.
  • Make it your own: Make this salad any way you want. Substitute halved grape tomatoes or hard-boiled egg halves or pieces, croutons, or fried onion strings.

A wedge salad on a plate.

More amazing salads:

A wedge salad on a plate.

Wedge Salad

A classic steak house favorite that’s huge on crunch and topped with all the best stuff, an Iceberg Wedge Salad with Blue Cheese Dressing is the antidote for your limp, salad green woes.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 servings
Course Salad
Cuisine American
Calories 592

Ingredients 

For the blue cheese dressing:

  • 3 ounces blue cheese crumbles (½ cup, see note 1)
  • 1/4 cup buttermilk (see note 2)
  • 1/4 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 2 scallions coarsely chopped, green parts only
  • ¾ cup mayonnaise
  • Salt and freshly ground black pepper

For the wedge salad:

  • 1 head iceberg lettuce (see note 3)
  • 4 slices cooked bacon crumbled (about 1 ounce, see note 4)
  • 2 large tomatoes diced
  • 1 small red onion peeled and minced (see note 5)
  • 1/4 cup blue cheese crumbled

Instructions 

To make the blue cheese dressing:

  • In the bowl of a food processor, add blue cheese, sour cream, buttermilk, scallions, and lemon juice into the bowl of a food processor. Pulse until the chives are finely chopped.
  • Pour the dressing into a bowl and mix in the mayonnaise by hand. Season to taste with salt and freshly ground black pepper. If you prefer a chunky blue cheese dressing, add more crumbles.

To make the wedge salad:

  • Fill a small bowl with ice water and add onions. Remove with slotted spoon when ready to serve. 
  • Cut iceberg lettuce into 4 wedges; place on plates and spoon dressing over. Top with bacon crumbles, tomatoes, and red onions. Garnish with more blue cheese crumbles.

Notes

  1. Blue cheese: You'll need some for the salad dressing and more to scatter on top. If you don't care of blue cheese, substitute ranch dressing and shredded cheddar cheese.
  2. Buttermilk: Adds beautiful acidity to the dressing. You can make your own by pour 1 cup full-fat milk into a bowl. Stir in 1-2 tablespoons lemon juice or white vinegar and let sit for 10 minutes to curdle and thicken.
  3. Iceberg lettuce: It's okay to substitute wedges of romaine or simply add these toppings to the salad mix of your choice.
  4. Bacon: You can fry bacon and crumble it or substitute ¼ cup of bagged real bacon crumbles.
  5. Red onion: Soaking the chopped onion in ice water will keep them extra crisp and remove some of the onion's heat.
  6. Yield: One head of lettuce should be enough for 4 salads, but your produce may vary.
  7. Storage: Stored in the refrigerator, the dressing should last at least 5 to 7 days after you make it.
  8. Make ahead: Definitely make the dressing ahead; even a few days is perfectly fine. You can get the toppings ready, too, and refrigerate them in separate containers until needed. But cut the lettuce into wedges a few minutes before you plan to serve.
  9. Cutting iceberg lettuce: Cut the lettuce into quarters with a clean, sharp knife, no longer than 15 minutes before you plan to serve the salad. This keeps the edges from turning brown from air exposure. If you have a huge head, you may need to cut the lettuce into six, or even eight slices. Bigger is better, though.
  10. Wash before you serve: Cut your slices, run cold water over each quarter, using your fingers to gently separate the leaves to let the water inside. Or place the quarters in a bowl of cold water, gently swishing them to loosen any bad stuff trapped inside. Let drain on a clean kitchen towel or paper towels and pat dry.
  11. Make it your own: Make this salad any way you want. Substitute halved grape tomatoes or hard-boiled egg halves or pieces, croutons, or fried onion strings.

Nutrition

Calories: 592kcalCarbohydrates: 14gProtein: 19gFat: 52gSaturated Fat: 15gCholesterol: 243mgSodium: 928mgPotassium: 682mgFiber: 3gSugar: 9gVitamin A: 2207IUVitamin C: 22mgCalcium: 262mgIron: 2mg
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