Wedge Salad

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Get ready for the ultimate Wedge Salad! Crisp iceberg lettuce, juicy cherry tomatoes, smoky bacon, and the most incredible homemade blue cheese dressing. It’s a classic favorite that’ll steal the show at any dinner party!

Prep Time25

Total Time25

Course: Dinner, Salad, Side Dish

Cuisine: American, Healthy

Keyword: wedge salad

Servings: salads

Author: Chelsea Lords

Cost: $9.98

Equipment

Frying pan

Ingredients

Salad

4 slices bacon
1 head iceberg lettuce
1-1/4 cups cherry tomatoes halved
Fresh chives optional

Blue Cheese Dressing

1/3 cup crumbled blue cheese plus more for topping the salad, see note 1
1/3 cup buttermilk
1/3 cup mayo like Best Foods, see note 2
1/4 cup sour cream
1 tablespoon white wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon granulated sugar
1 teaspoon fresh lemon juice
Salt and pepper
1 tablespoon fresh chives optional

US - Metric

Instructions

To make the dressing, measure blue cheese, packing it tightly in a 1/3 measuring cup. Then put in a medium bowl.
Mash blue cheese and buttermilk together with a fork until the mixture resembles large-curd cottage cheese. (If you’d rather a smooth dressing, blend everything except the chives together. Stir through chives after blending.) Add in remaining dressing ingredients. Season to taste (I add 1/4 teaspoon salt and 1/2 teaspoon pepper). If desired, add fresh chives. Stir until well combined. Taste and adjust to personal preference. Cover dressing and place in fridge until ready to use. Stir again before using.
Cook bacon, let cool, and finely chop.
Cut the head of lettuce into quarters, remove cores, and discard any bad outer leaves. Set cut wedges on individual plates. Spoon dressing (adding to taste) over individual wedges. (You may have leftover dressing.) Divide bacon, tomatoes, and extra blue cheese evenly among the wedges. If desired, sprinkle chives on top. Enjoy!

Video

Notes

Note 1: Blue cheese is the key ingredient that gives the dressing its signature flavor, so use a good brand. Look for high-quality, crumbly blue cheese such as Roquefort, Gorgonzola, or Stilton.

Note 2: The better the mayo, the better the dressing will taste. I love Hellman’s/Best Foods®.

Storage: The dressing will keep up to a week in the fridge. If you have leftovers or are making in advance, store all ingredients separately; this salad does not store well when combined.

Nutrition