Classic Wedge Salad

This Classic Wedge Salad combines crunchy iceberg lettuce, savory bacon, and creamy blue cheese dressing for a delightful and nostalgic starter.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Salad, Starter

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Salad Base

1 large head iceberg lettuce, cut into 4 wedges Use cold lettuce for crisp wedges.
1/2 cup blue cheese dressing Thick dressing clings better to wedges.
1/3 cup blue cheese crumbles
6 slices bacon, cooked and crumbled Extra bacon = extra comfort.
1 cup cherry tomatoes, halved
2 tablespoons chopped fresh chives Can substitute with thinly sliced green onion.
to taste freshly ground black pepper For a bright finish.
optional drizzle of balsamic glaze For contrast.

Method

Preparation

Rinse and dry the head of iceberg, then cut it into 4 even wedges. Hold the core so wedges stay intact.
Place each wedge on a chilled plate to keep its crunch.
Drizzle about 2 tablespoons of blue cheese dressing over each wedge; use more if you prefer it saucy.
Sprinkle blue cheese crumbles evenly over the wedges.
Scatter crumbled bacon and halved cherry tomatoes around and on top of each wedge.
Add chopped chives and grind fresh black pepper over the salad.
If desired, lightly drizzle a balsamic glaze in a thin stream just before serving.

Notes

Time-saver: Cook bacon in the oven on a sheet pan for even crisping and less mess. Common mistake: Don't overdress the wedge; serve extra dressing on the side to keep lettuce crisp. For a lighter option, serve with a chilled bean side like a 3-bean salad.