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Steakhouse Style Iceberg Wedge

This steakhouse classic combines crisp wedges of iceberg lettuce with a homemade blue cheese dressing, crispy bacon, cherry tomatoes, and blue cheese crumbles. Ready in just 15 minutes.

Featured in Fresh and Filling Salads.

Fatiha
Updated on Sun, 05 Jan 2025 01:31:39 GMT
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A colorful salad featuring romaine lettuce topped with cherry tomatoes, crumbled bacon, and a creamy dressing, served on a plate with chopped herbs in the background. Pin it
A colorful salad featuring romaine lettuce topped with cherry tomatoes, crumbled bacon, and a creamy dressing, served on a plate with chopped herbs in the background. | zestplate.com

This homemade Wedge Salad is an easy recipe that perfectly recreates the timeless steakhouse favorite. Featuring crisp iceberg lettuce, juicy cherry tomatoes, salty bacon crumbles, and creamy blue cheese dressing, this elegant yet simple salad delivers restaurant-quality results in minutes. Whether served as a refreshing light lunch or a stunning side dish, it's a classic that never fails to impress.

Why You'll Love This Salad

The beauty of a wedge salad lies in its simplicity and presentation. Each quarter of iceberg lettuce serves as the perfect base, allowing the toppings to shine. The crispness of the lettuce contrasts beautifully with the creaminess of blue cheese dressing, while bacon and tomatoes add savory and sweet notes. It's an elevated dish that's surprisingly easy to prepare at home.

Ingredients for Wedge Salad

  • For the Salad Base:
    • 1 large head iceberg lettuce, quartered
    • 1 pint cherry tomatoes, halved
    • 8 slices thick-cut bacon, cooked and crumbled
    • 1/2 cup blue cheese crumbles
    • 1/4 cup fresh chives, finely chopped
  • For the Blue Cheese Dressing:
    • 1 cup mayonnaise
    • 1/2 cup sour cream
    • 1/2 cup buttermilk
    • 4 ounces blue cheese, crumbled
    • 2 cloves garlic, minced
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon fresh chives, minced
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon salt
  • Optional Garnishes:
    • Extra blue cheese crumbles
    • Fresh ground black pepper
    • Additional chopped chives
    • Homemade croutons

Step-by-Step Instructions

Prepare the Blue Cheese Dressing
In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Fold in crumbled blue cheese, minced garlic, Worcestershire sauce, and chives. Season with salt and pepper. Refrigerate until ready to use.
Cook the Bacon
Cook bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain. Once cool, crumble into pieces.
Prepare the Lettuce
Remove outer leaves from iceberg head. Cut in half, then cut each half into two equal wedges. Rinse gently and pat completely dry with paper towels.
Assemble the Salad
Place each wedge on individual plates. Drizzle generously with dressing, allowing it to flow into the natural crevices. Top with halved cherry tomatoes, bacon crumbles, and extra blue cheese.
Final Garnish
Sprinkle with fresh chives and additional black pepper. Serve immediately while lettuce is crisp and cold.

Pro Tips for Success

Choose a firm, heavy head of iceberg lettuce. Core the lettuce by hitting the stem end firmly on the counter and twisting out the core. Chill plates before serving for the crispest presentation. Make dressing at least 2 hours ahead to allow flavors to develop. Pat lettuce completely dry to prevent watery dressing.

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. | zestplate.com

Serving Suggestions

Serve immediately after assembling for optimal freshness and crunch. Present wedges on chilled plates for an elegant touch. Pair with grilled steak, roasted chicken, or as a light main course. For buffets, prepare components separately and assemble just before serving. Provide extra dressing on the side for guests to add as desired.

Storage and Make-Ahead Tips

Prepare dressing up to 1 week ahead and store in an airtight container in the refrigerator. Cook bacon up to 2 days in advance. Store prepared lettuce wedges wrapped in paper towels and plastic wrap for up to 24 hours. Assemble salads just before serving for best results. Leftover dressing keeps well refrigerated for up to 7 days.

Frequently Asked Questions

→ What type of blue cheese works best?
A creamy, mild blue cheese like Maytag or Roquefort works best. Avoid overly strong or gooey varieties that might overpower the other ingredients.
→ Can I use a different dressing?
Yes, this salad works well with ranch dressing, caesar dressing, or balsamic vinaigrette as alternatives to blue cheese dressing.
→ How do I get clean wedge cuts?
Remove any damaged outer leaves from the iceberg head, then cut it firmly in half, then each half into quarters, keeping the core intact to hold the wedges together.
→ Can I make this ahead?
You can make the dressing ahead and cook the bacon in advance, but assemble the salad just before serving to maintain the lettuce's crispness.
→ How can I add more crunch?
You can add croutons or toasted breadcrumbs for extra texture. Some people also enjoy chopped nuts as a crunchy topping.

Classic Wedge Salad

A steakhouse classic featuring crisp iceberg lettuce topped with bacon, tomatoes, and blue cheese crumbles, served with homemade buttermilk dressing.

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

Category: Salads

Difficulty: Easy

Cuisine: American

Yield: 4 Servings (4 wedge salads)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 3/4 cup mayonnaise.
02 1/2 cup buttermilk.
03 1/4 cup sour cream.
04 1 & 1/2 tablespoons white vinegar.
05 1 teaspoon Worcestershire sauce.
06 1 clove garlic, finely minced.
07 2 ounces blue cheese crumbles.
08 1/2 teaspoon coarse salt.
09 1/4 teaspoon freshly ground black pepper.
10 2 teaspoons chopped fresh chives.
11 1 head iceberg lettuce, cut into 4 wedges.
12 1 cup cherry tomatoes, sliced in half.
13 1/2 cup blue cheese, crumbled.
14 8 slices bacon.
15 1 tablespoon fresh chives, thinly diced.

Instructions

Step 01

In a small bowl, add all of the dressing ingredients and mix until combined. Chill until ready to use.

Step 02

In a large nonstick skillet, cook bacon over medium-high heat until browned and crispy, about 5-6 minutes. With a slotted spoon, transfer to a paper-towel lined plate.

Step 03

Place the iceberg lettuce on a chopping board. Cut it in half and then in half again so that you have 4 quarters.

Step 04

Place one of the iceberg wedges on a serving plate. Pour over some blue cheese dressing, add a quarter of the tomatoes and a quarter of the crumbled blue cheese. Lastly, scatter over a quarter of the bacon and add a sprinkling of fresh chives.

Step 05

Repeat for the other wedges of lettuce. Serve cold and enjoy!.

Notes

  1. Use mild blue cheese like Maytag or Roquefort.
  2. Can substitute with ranch or caesar dressing.
  3. Optional to add croutons for extra crunch.

Tools You'll Need

  • Large nonstick skillet.
  • Cutting board.
  • Mixing bowl.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs (in mayonnaise).

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