A cold, crisp bite of wedge salad with bits of bacon, bleu cheese crumbles, chopped chives, and juicy cherry tomatoes in each bite. This decadent salad will send your taste buds into overdrive!
Why this recipe works
A wedge salad is unique in its presentation when compared to a “regular” salad. You take an entire head of iceberg lettuce, peel it of its outer layer, and slice it into wedges. Then top with the classics – bacon, crumbled blue cheese, chives, cherry tomatoes, and creamy homemade blue cheese dressing. It’s a salad you’ll need to use a knife for, not just a fork!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LETTUCE – A wedge salad is made with iceberg lettuce, an entire head should yield 4 salads.
ADDITIONS – You can use bacon bits, but we recommend freshly cooked bacon. The bleu cheese crumbles add loads of rich flavor, especially when paired with our blue cheese dressing. We opted for cherry tomatoes but you can dice up a Roma tomato in its place.
How to Make Wedge Salad
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Remove the outer leaves from the lettuce.
- Cut lettuce head in half using a sharp chef’s knife, then cut those halves in half to make 4 wedges. Cut off the stem from each wedge.
- Place wedges on plates and add 1/4 cup of blue cheese dressing to each wedge.
- Sprinkle on bacon, tomatoes, chives, and pepper on each wedge. Top with blue cheese crumbles.
Frequently Asked Questions & Expert Tips
Yes, although lettuce is best enjoyed right after slicing, you can still prepare your salad wedges a day in advance if needed. Slice the tomatoes and cook the bacon ahead of time. I would recommend storing the ingredients separately so as not to make the lettuce soggy. Store the wedged iceberg lettuce in an air-tight container lined with a paper towel in the refrigerator.
Serving Suggestions
Serve your wedge salad with both a knife and a fork. Wedge salads make great starters to a lovely dinner of smoked ribeye steak or spatchcock chicken, but they’re often times enjoyed as a meal all on their own.
More Salad Recipes
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Wedge Salad
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 head iceberg lettuce
- 1 cup blue cheese dressing
- 4 slices bacon cooked and chopped
- 1 cup cherry tomatoes quartered
- ½ cup bleu cheese crumbles
- 1 Tablespoons fresh chopped chives
- 1 teaspoon freshly ground black pepper
Things You’ll Need
Before You Begin
- You can use bacon bits, but we recommend freshly cooked bacon.
Instructions
- Remove outer leaves from lettuce.
- Cut lettuce head in half, then cut those halves in half to make 4 wedges. Cut off the stem from each wedge.
- Place wedges on plates and add 1/4 cup of blue cheese dressing to each wedge.
- Sprinkle on bacon, tomatoes, chives, and pepper on each wedge. Top with blue cheese crumbles.
Nutrition
Chef Antoine Davis
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