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.
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?
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.
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.
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!
Recipe FAQs
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.
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.
What to serve with a wedge salad
- A wedge is the perfect side salad to serve with a good steak or this Garlic Herb Crusted Roast Beef, Sous Vide Tri Tip or Picanha.
- Spatchcock Roast Chicken with Baby Potatoes or White Wine Roasted Chicken Thighs and Leeks
- Have it as a main dish with your favorite soup.
More steakhouse inspired recipes you will love
Classic Steakhouse Wedge Salad with Blue Cheese
Ingredients
- 1 head iceberg lettuce
- 6 slices cooked crispy bacon crumbled
- 1 cup halved cherry or grape tomatoes
- 6 tablespoons blue cheese crumbles
- 2 tablespoons chopped chives
- 1 cup blue cheese dressing plus more on the side
Instructions
- Remove the outer wilted leaves from the head of lettuce. Use a sharp chefs knife to slice it lengthwise through the core into quarters. Trim off the tough core from each iceberg wedge. Rinse in cold water, being sure to keep the wedges intact, and let dry completely in a strainer or on a kitchen towel.
- While the lettuce is drying, prep the rest of the ingredients.
- Place iceberg wedges on a large serving platter or individual dishes. Spoon blue cheese dressing over wedges. Top each one evenly with tomatoes, crumbled bacon and chives.
- Serve immediately with extra blue cheese dressing on the side.
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