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.
Add blue cheese, sour cream, buttermilk, scallions, and lemon juice into the bowl of a food processor. Pulse until the scallions are finely chopped.
Pour the dressing into a bowl and mix in the mayo by hand. Season to taste with salt and 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. (This will keep them extra crisp and remove some of the onion's heat.) 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, red onion slices, and tomatoes, and arrange egg slices on the side.