Classic Wedge Salad with Blue Cheese Dressing

Make-ahead Tip: The bacon and the dressing can both be prepared several days ahead. Reheat the bacon briefly in the microwave before serving, if desired.

  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Yield: Makes 6 servings

Ingredients

  • 6 thick strips bacon
  • 2 ounces blue cheese, crumbled
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon Worcestershire sauce, or more to taste
  • Dash hot sauce, like Tabasco, or more to taste
  • 1/4 teaspoon salt, or more to taste
  • 1/4 teaspoon black pepper, or more to taste
  • Heavy cream or milk, as needed to thin the dressing
  • 1 head iceberg lettuce
  • 12 red or yellow cherry tomatoes, quartered
  • 2 tablespoons chopped fresh chives

Method

1 Prepare the bacon: In a heavy skillet, fry the bacon strips, turning often, for 5 minutes, or until they are evenly golden and crisp all over.

Transfer to a plate lined with paper towels. Cool and crumble.

Classic Wedge Salad with Blue Cheese Dressing

2 Make the blue cheese dressing: In a food processor, combine the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, hot sauce, salt, and pepper. Pulse the mixture until smooth. Taste for seasoning and add more Worcestershire, hot sauce, salt, or pepper, if you like. If you need to thin the mixture, add heavy cream or milk, 1 teaspoon at a time.

Classic Wedge Salad with Blue Cheese Dressing

3 Prepare the iceberg lettuce: Discard the outer leaves of the lettuce. Halve the lettuce through the core. Cut each half into 3 wedges so each piece has some core attached to it. With the wedges flat on the cutting board, trim out the tough part of the core from each wedge, but leave enough so that the wedges stay intact.

Classic Wedge Salad with Blue Cheese Dressing

4 Assemble the salads: Arrange the wedges on six salad plates. Spoon some dressing over the wedges. Sprinkle with bacon, tomatoes, and chives.

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Comments

  • Sandy S

    Sheryl, thank you for speaking-up for this classic! I have been a closet ‘wedge eater ‘ through all the years of those who have maligned iceberg lettuce. (Sometimes feeling like I should ask the clerk to put it in a brown paper bag at check-out.) In part I enjoy it because it is easy. But, there’s a lot more to the story. I always feel somehow like I am paying homage to the lettuce that could survive shipment across the country before refrigeration was invented. God only knows what a head traveling from California to Michigan in the summer or winter by truck or train looked like, but it had a better chance than leaf lettuce! I think of it being serve at the Ritz with fine cutlery as a starter course, and think about the days before McDonalds when people took a few minutes before the evening meal to clean-up and perhaps change into a favorite frock. Must say you have dressed this iceberg wedge up beautifully! Thanks again for letting me bring it to the table with a bit of a flourish!

  • DENNIS MULLIGAN

    JUST THINKING, WHY NOT SHRED THE SALAD FOLLOW THE RECIPE TO THE LETTER, BUT ADD IN COOKED COLD SHRIMP, OR COLD CHOPPED CHICKEN…THIS RECIPE HAS TOO MANY POSSIBILITIES…I’LL FIND OUT TOMORROW WITH MY SHRIMP IDEA …HERE IN MEXICO SHRIMP ARE NOT EXPENSIVE…

  • Jessi

    Love this amazing looking salad!!! It looks so healthy and tasty. My favorite dish for the summer:)

  • Mary Comstock

    I think I will make this tomorrow. Perfect addition to our dinner during this Sacramento heat wave!

  • Polly

    I love wedge salad, and this looks fantastic, but I always have the same doubt. Is it safe to consume unwashed lettuce? I’ve ruined many a wedge salad by washing the lettuce ( either it retains too much water or loses its wedge shape completely ). Can I assume that if it looks clea, it is? Thank you.

    • Emma Christensen

      Hi, Polly! If you want to wash your lettuce, this tutorial seems like a good way for keeping the head intact: http://www.livestrong.com/article/436088-how-to-wash-store-iceberg-lettuce/. You’ll still need to cut the wedges carefully so that they don’t fall apart, but this seems easier than cutting the wedges and THEN washing! Hope this helps!

    • Laura

      My mom soaks iceberg in heavily salted water after cutting the head into wedges to clean it, but I think this makes the lettuce limp, lifeless, and watery. I say just prepare it as the recipe directs the salad to be made and don’t think about it. You probably aren’t eating it every day, right :)

    • Michael Sheets

      I’d just remove the outer leaf or two, the interior leaves have never been exposed after all, should be perfectly clean.

      • Sandy S

        I’m with you Michael. The outer leaves are the same outer leaves from its first days as a ‘head of lettuce’. Remove them and perhaps rinse the bottom core end, then wipe dry and you are god to go, as far as I am concerned. This is also how I treat the cabbage family.