Classic Steakhouse Wedge Salad with Blue Cheese

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A classic wedge salad of quartered iceberg lettuce loaded with crispy bacon, cherry tomatoes, chives and homemade blue cheese dressing. This show-stopping salad makes a great appetizer or side for any meal.

Classic wedge salad on a white plate with a gold fork in the background.

If I see a classic blue cheese wedge salad on the menu, I'm definitely ordering it. The big hunk of crispy lettuce, salty crispy bacon bits, juicy tomatoes and extra blue cheese crumbles with lots of creamy blue cheese dressing - it's a combination of flavors and textures that's just so delicious. It's one of my favorite salads of all time and definitely made for the blue cheese lover!

A big wedge salad is also a fun and easy recipe to make at home, requiring just a few ingredients and minimal prep. It makes a gorgeous presentation when served family style or individually plated. This salad is of my favorite things to serve as an appetizer for a dinner party or as a side for those times when you splurge and make a really good steak at home.

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What's a wedge salad and who invented it?
Why you will love this recipe
Ingredients
Method
Recipe FAQs
What to serve with a wedge salad
More steakhouse inspired recipes you will love
Classic Steakhouse Wedge Salad with Blue Cheese

Wedge salad on a white plate on the table with a bowl of blue cheese crumbles, a gold fork and chives.

What's a wedge salad and who invented it?

No one knows the exact origin of the wedge salad but it made its first documented appearance in Marion Harris Neil's cookbook, "Salads, Sandwiches and Chafing Dish Recipes". It became increasingly popular in the 50s and 60s and by the 70s had found a permanent home on the menu in many steakhouses.

This is definitely a retro recipe that has stood the test of time and is still one of the most favorite menu items at many fancy steakhouses. The classic recipe always has iceberg lettuce, blue cheese and bacon and will never lose its appeal. Many popular steakhouse chains have put their own spin on it - Outback Steakhouse adds a drizzle of balsamic glaze, Sullivan's adds a bit of red wine vinegar.

If you look at any steakhouse menu, almost a guarantee you will find some version of this delicious, simple salad.

Why you will love this recipe

It's easy and the presentation is impressive - one of those great recipes for a dinner party.
If you love blue cheese, this will quickly become one of your favorite salads.
My particular recipe calls for a generous amount of toppings. Nothing worse than wishing you had just a little more bacon or blue cheese.

Ingredients

Iceberg lettuce - a classic wedge salad recipe always starts with a whole head of iceberg lettuce. You can get close to the vibe with whole leaves of romaine or little gem but really, the best thing is to keep it traditional and go with iceberg wedges.

Bacon - crispy, salty bacon pieces add so much flavor and texture. Use my oven-baked bacon recipe to get perfect, crispy bacon with minimal mess.

Tomatoes - you can use halved cherry or grape tomatoes or diced fresh tomatoes.

Blue cheese crumbles - the salty, slightly funky, creamy cheese is a must.

Blue cheese dressing - I highly recommend my Homemade Blue Cheese Dressing with this salad recipe. When you make your own salad dressing, you control the ingredients and can customize it to your tastes and preferences. Your favorite store bought blue cheese works too!

Fresh chives - this adds a mild, herby onion flavor without being too overpowering.

Method

How to cut iceberg lettuce for a wedge salad

The hardest part of making a good wedge salad is cutting the head of iceberg lettuce into wedges.

Remove and discard the outer leaves from the head of lettuce. These can be wilted and a bit sad and we want the freshest, crispiest lettuce. Use a sharp chefs knife to cut the head of lettuce in half lengthwise through the core. Cut each half again lengthwise through the core so you have four equal wedges. Cut the core away from each wedge.

Head of iceberg lettuce cut in half and quarters on a cutting board with a knife.

Rinse with cold water and place in a strainer or on a clean kitchen towel to dry completely. While the lettuce is drying, prep the rest of the ingredients.

Prepping ingredients

If you're making your own blue cheese dressing, do this first or ahead of time and pop it in the fridge to let the flavors meld. You can save time by making your dressing a day or two beforehand.

I recommend cooking the bacon in the oven to make it easy with less mess. Tip - make a few extra slices bacon for snacking while you're assembling. I can't help but sneak a few bites!

Cut the cherry or grape tomatoes in half and chop fresh chives.

Halved cherry tomatoes, chopped chives and bacon on a wood cutting board with a knife.

You can prep everything, including the lettuce up to a day ahead of time and store each component in a separate airtight container until ready to assemble.

How to assemble and serve a perfect wedge salad

Place lettuce wedges on a large plate or on individual serving dishes. You can position the wedges on their side or with the layers facing up. Spoon a generous amount of blue cheese dressing over each wedge. You want to dress the salad first so the toppings have something to stick to. Top lettuce wedges with cut tomatoes, blue cheese and bacon crumbles and a sprinkling of fresh chives. Serve immediately with fresh cracked black pepper and more blue cheese dressing on the side.

This is definitely a fork and knife type of salad so make sure you provide your guests with a steak knife to easily cut through the iceberg lettuce wedge!

Close up of classic wedge salad on a white plate.

Recipe FAQs

Is iceberg lettuce good for you?

Yes. Iceberg lettuce gets a bad rap, but any kind of leafy green or lettuce is always a healthy addition to your plate. It may have less nutritional value than other varieties, but this crispy, crunchy lettuce definitely has some vitamins, minerals and fiber.

Can you make wedge salad ahead of time?

Yes. You can prepare the individual components a day ahead of time and store them in airtight containers in the refrigerator until you're ready to assemble the salad. Once the salad is made, it's best served and eaten immediately.