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Wedge with Blue Cheese

Featured in Vegetable and Grain Side Favorites.

Crunchy iceberg wedges topped with homemade creamy blue cheese, crispy bacon, and fresh tomatoes. Comes together in no time!
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Aisha
Updated on Fri, 21 Mar 2025 19:45:44 GMT
Plate with crisp iceberg lettuce, tomatoes, bacon bits, and creamy dressing topped with chopped herbs. Pin it
Plate with crisp iceberg lettuce, tomatoes, bacon bits, and creamy dressing topped with chopped herbs. | cookingflavor.com

This DIY Wedge Salad brings the beloved steakhouse classic right to your kitchen. It's a breeze to throw together and features crunchy iceberg, sweet cherry tomatoes, crunchy bacon bits, and rich blue cheese topping. You'll get fancy restaurant vibes in just minutes at home. Works great as a light meal or impressive side that always gets compliments.

What Makes This Salad Special

Wedge salads are all about keeping things straightforward while looking fancy. The quarters of iceberg work as the perfect foundation for all your toppings. You'll love how the super crisp lettuce plays against the smooth blue cheese sauce, with bacon adding saltiness and tomatoes bringing a touch of sweetness. It looks really impressive but it's actually super easy to make.

What You'll Need

  • For the Main Components:
    • 1 big head iceberg lettuce, cut in quarters
    • 1 pint cherry tomatoes, cut in half
    • 8 pieces thick-cut bacon, fried and broken up
    • 1/2 cup crumbled blue cheese
    • 1/4 cup chopped fresh chives
  • For the Creamy Dressing:
    • 1 cup mayonnaise
    • 1/2 cup sour cream
    • 1/2 cup buttermilk
    • 4 ounces blue cheese, broken into bits
    • 2 cloves garlic, finely chopped
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon chives, finely chopped
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon salt
  • Extra Toppings if Wanted:
    • More crumbled blue cheese
    • Fresh black pepper
    • Extra snipped chives
    • Homemade bread cubes

How to Make It

Mix Up Your Dressing
Combine mayonnaise, sour cream, and buttermilk in a bowl and stir until blended. Gently mix in the blue cheese chunks, chopped garlic, Worcestershire sauce, and chives. Add salt and pepper to taste. Stick it in the fridge until you're ready to use it.
Get Your Bacon Ready
Fry bacon in a big pan over medium heat until it's nice and crispy, around 8-10 minutes. Put it on paper towels to soak up the grease. When it's cooled down, break it into smaller pieces.
Fix Your Lettuce
Take off the outside leaves of the iceberg. Cut it in half, then cut each half into two wedges. Give them a quick rinse and pat them totally dry with paper towels.
Put It All Together
Set each wedge on its own plate. Pour plenty of dressing over the top so it runs into all the layers. Scatter the tomato halves, bacon bits, and extra blue cheese on top.
Add Final Touches
Sprinkle with fresh chives and a bit more pepper. Serve right away while everything's still cold and crunchy.

Tips for the Best Results

Look for a solid, weighty iceberg head. You can easily remove the core by thumping the bottom on your counter and twisting it out. Cool your plates in the fridge before serving for extra crispness. Make your dressing a couple hours early so the flavors can blend together. Make sure to dry your lettuce completely or your dressing will get watered down.

A wedge salad topped with bacon, cherry tomatoes, blue cheese, and green onions. Pin it
A wedge salad topped with bacon, cherry tomatoes, blue cheese, and green onions. | cookingflavor.com

How to Serve It

Don't wait to eat it after you've put it together - it's best fresh and crunchy. Using cold plates makes it feel fancy. It goes great with a grilled steak, chicken, or can stand alone as a light dinner. If you're hosting a party, keep all the parts separate until just before eating. Put some extra dressing in a small bowl so folks can add more if they want.

Keeping It Fresh

You can make the dressing up to a week ahead and keep it in a sealed container in your fridge. Cook your bacon a day or two early if needed. Wrap prepped lettuce wedges in paper towels and plastic for up to a day. Don't put everything together until you're ready to eat for the best taste. Any leftover dressing stays good in the fridge for about a week.

Frequently Asked Questions

→ Which blue cheese should I pick?
Go for a mild and creamy option like Roquefort or Maytag. Stay away from overly strong or super gooey kinds.
→ Can I switch the dressing?
Definitely! Ranch, balsamic vinaigrette, or caesar all work well if blue cheese isn't your thing.
→ How do I slice it cleanly?
Peel off damaged outer leaves, slice the head in half, and then cut each half into quarters. Keep some core attached to prevent it falling apart.
→ Can I prep this beforehand?
Make the dressing and bacon ahead, but keep the lettuce fresh by putting the salad together just before you serve.
→ How can I make it crunchier?
Toss on croutons, toasted breadcrumbs, or even nuts like almonds or walnuts for extra texture.

Wedge with Blue Cheese

Fresh iceberg paired with crispy bacon, sweet cherry tomatoes, and crumbled blue cheese, topped with a simple homemade creamy dressing.

Prep Time
15 Minutes
Cook Time
~
Total Time
15 Minutes
By: Aicha

Category: Side Dishes

Difficulty: Easy

Cuisine: American

Yield: 4 Servings (4 wedge salads)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 3/4 cup mayo.
02 1/2 cup tangy buttermilk.
03 1/4 cup creamy sour cream.
04 1 and 1/2 tbsp white vinegar.
05 1 tsp Worcestershire sauce.
06 1 garlic clove, minced finely.
07 2 oz blue cheese, crumbled.
08 1/2 tsp coarse sea salt.
09 1/4 tsp black pepper, freshly cracked.
10 2 tsp fresh chives, chopped.
11 1 head of iceberg lettuce, divided into 4 wedges.
12 1 cup halved cherry tomatoes.
13 1/2 cup crumbled blue cheese.
14 8 crispy bacon slices.
15 1 tbsp fresh chives, diced small.

Instructions

Step 01

Blend the dressing ingredients in a small bowl until smooth. Pop it in the fridge when done.

Step 02

Place the bacon in a large skillet on medium-high heat. Fry it up until crispy, about 5-6 minutes. Use a slotted spoon to move it to a paper towel to drain off grease.

Step 03

Lay the head of lettuce on a cutting board. Slice it in half, then cut those halves again to create four even wedges.

Step 04

Take a lettuce wedge and place it on a dish. Pour on some dressing, add a handful of cherry tomatoes, sprinkle extra blue cheese, and finish it by scattering crumbled bacon and diced chives over the top.

Step 05

Follow the same steps for the remaining lettuce wedges. Serve chilled and dig in!

Notes

  1. Mild blue cheeses like Roquefort or Maytag work great.
  2. Feel free to swap the dressing for ranch or caesar.
  3. Croutons are optional if you love extra crunch.

Tools You'll Need

  • Nonstick skillet, large size.
  • Cutting board for veggies.
  • Bowl for mixing ingredients.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Eggs are present in mayo.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 654
  • Total Fat: 62 g
  • Total Carbohydrate: 10 g
  • Protein: 16 g