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. It's fresh, crunchy, and totally delicious.
In the bowl of a food processor, add 1/2 cup blue cheese crumbles, 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 remaining blue cheese crumbles.
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 1/4 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.
Yield: One large head of iceberg lettuce is enough for 4 wedges of salad.
Storage: Store the dressing covered in the refrigerator for up to 4 days.
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.