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Crisp and refreshing, this classic wedge salad is topped with homemade creamy blue cheese dressing, juicy tomatoes, salty bacon and extra blue cheese crumbles. This is the perfect salad side dish to pair with any of your favorite meals!
All about this wedge salad…
- Homemade Blue Cheese dressing is cold, creamy, and tangy, making this the perfect side dish to serve alongside a pan seared steak, or some smoked pulled pork.
- Keeping the toppings simple and diced small helps them to stick to the lettuce wedge creating a beautiful side dish.
How to cut the lettuce:
- Step 1: A wedge salad starts with a full head of ice berg lettuce. Remove the outside leaves, typically those leaves are somewhat thin and slightly wilted, or excessively dirty. Rinse the remaining lettuce to clean.
- Step 2: Once the outside leaves are removed then we can cut the head of lettuce in half.
- Step 3: Then each half will be cut into half again, leaving us with 1/4 of a lettuce head.
- Step 4: A small chop to the bottom of the wedge will remove the remainder of the stem. At this point, if needed you can rinse the lettuce again to clean between the layers of leaves.
- Step 5: Assemble the salad by drizzling with dressing and adding toppings.
Traditionally a wedge salad is made with a blue cheese dressing. Although, you can always switch to a different dressing if you’re not a fan of blue cheese. Some other options include: Ranch, or Caesar.
The simplicity of a wedge salad lends to it’s appeal. Some ideas include: tomato, bacon, blue cheese crumbles, chives, green onion, black pepper, avocado, cucumber, croutons.
A wedge salad is a just as the name implies, a wedge of lettuce with toppings. Since it’s not individual leaves of lettuce it’s a bit trickier to eat. The easiest way is with a knife and fork. To cut the wedge apart while eating.
- Keep the toppings minimal. Dice them small. This helps to ensure that they attach themselves to the wedge of lettuce instead of falling off.
- Clean the lettuce after cutting into wedges if needed. This allows you to clean between all the layers of leaves. Be sure to do this step early to allow time for drying if needed.
Other blue cheese recipes:
- Homemade Blue Cheese Dressing
- Blue Cheese Coleslaw with Bacon
- Blue Cheese Hominy
- Smoky Bacon and Blue Cheese Corn Salad
Classic Wedge Salad
- 1 head iceberg lettuce
- 4 slices bacon cooked & crumbled
- 1 cup cherry tomatoes diced
- 1 tbsp chives diced
- 1 cup blue cheese dressing
- ¼ cup blue cheese crumbles
- Prepare the lettuce by removing the outer leaves, chop the head of lettuce in half and then half again, making 4 wedges. Cut the end to remove the stem.
- Plate the wedges and top with the blue cheese dressing, bacon crumbles, tomato, chives, and additional blue cheese crumbles.
- Serve cold and enjoy!
- Start with a full head of ice berg lettuce. Remove the outside leaves, typically those leaves are somewhat thin and slightly wilted, or excessively dirty.
- Once the outside leaves are removed then we can cut the head of lettuce in half. Then each half will be cut into half again, leaving us with 1/4 of a lettuce head.
- A small chop to the bottom of the wedge will remove the remainder of the stem. (Step by Step Photos included in post)
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published May 9, 2018. Updated July 30, 2021 with new images and information.