Wedge Salad with Blue Cheese Dressing
A steakhouse-style American classic: crisp iceberg lettuce wedges topped with smoky bacon, ripe tomatoes, and a bold, creamy blue cheese dressing. This version explains the “why” behind each step so you get maximum crunch, balanced salt, and a dressing that clings to every bite.
The wedge salad became a mid-century American steakhouse staple because it’s simple, dramatic, and reliably delicious. Its secret is contrast: very cold, crunchy iceberg against a rich, tangy dressing and salty bacon. Chill the lettuce well and keep the dressing thick enough to coat—those two details make it taste like the classic.
Total Time
29 min
Prep Time
15 min
Cook Time
14 min
Servings
4
Ingredients
For the blue cheese dressing
- •1/2 cup mayonnaise
- •1/2 cup sour cream
- •2 tbsp buttermilk, plus more as needed
- •1 tbsp fresh lemon juice (or 2 tsp white wine vinegar)
- •1 small garlic clove, finely grated (optional)
- •1/2 tsp Worcestershire sauce
- •1/4 tsp kosher salt, plus more to taste
- •1/4 tsp freshly ground black pepper, plus more to taste
- •4 oz blue cheese, crumbled (about 1 cup), divided
For the salad
- •1 large head iceberg lettuce
- •6 slices bacon
- •1 cup cherry tomatoes, halved (or 2 Roma tomatoes, diced)
- •1/4 small red onion, very thinly sliced
- •2 tbsp chopped chives (or scallion greens)
- •Freshly ground black pepper, to finish
Optional classic add-ons
- •1/2 cup diced cucumber
- •1/2 cup croutons
- •Hot sauce, to taste
Instructions
- 1
Cook the bacon: Place bacon in a cold skillet and set over medium heat. Cook, turning occasionally, until deeply browned and crisp, 10–14 minutes. Drain on paper towels, then crumble or chop.
- 2
Make the dressing: In a bowl, whisk mayonnaise, sour cream, buttermilk, lemon juice, garlic (if using), and Worcestershire. Stir in about 3/4 of the blue cheese crumbles, leaving some larger pieces for texture. Taste and adjust with salt, pepper, and a splash more buttermilk if you want it looser (it should still be thick enough to cling).
- 3
Prep and chill the lettuce: Remove any bruised outer leaves. Rinse the head, then dry very well. Wrap in a clean towel and chill 15 minutes if you have time—iceberg is best served very cold and dry.
- 4
Cut wedges: Slice the iceberg through the core into 4 wedges (or 6 for smaller portions), keeping the core intact so each wedge holds together.
- 5
Assemble: Place wedges on plates. Spoon dressing generously over each wedge, letting it run into the layers.
- 6
Top and finish: Sprinkle with bacon, tomatoes, red onion, chives, and the remaining blue cheese. Finish with black pepper (and hot sauce if you like). Serve immediately.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.