Classic Wedge Salad with Blue Cheese Dressing Recipe

Wedge salad with blue cheese dressing is such a traditional! Made with iceberg lettuce, bacon, cherry tomatoes, and home made blue cheese dressing. Takes 15 minutes.


Photography Credit:
Sheryl Julian

For years, iceberg lettuce received an actual thrashing from cooks who considered it as tasteless and nothing however texture. What’s fallacious with nice texture?

Cut up a head of iceberg for a traditional wedge salad, add blue cheese dressing, smoky bacon, and some cherry tomatoes, and even the worst kitchen snobs will change their minds!

Wedge salads return to the early 20th century, when iceberg lettuce was merely dressed with a creamy dressing akin to Roquefort, Russian, or Green Goddess earlier than serving. Blue cheese and bacon grew to become wildly common additions within the 1950s, however then the dish fell out of favor because the development light and as leafier, extra flavorful lettuces (like pink and inexperienced leaf, oak leaf, and others) got here into recognition.

But all good issues return to the desk, and so have wedge salads.

Classic Wedge Salad with Blue Cheese DressingThere’s so little prep with this salad which you could make it within the time it takes to fry bacon. If you’re serving this at a cocktail party, you can also make life even simpler on your self by frying the bacon and whisking the dressing forward of time.

For the dressing, I like to make use of a mixture of bitter cream, mayonnaise, blue cheese, and cider vinegar. It must be pretty thick, however nonetheless pourable, so when the dressing goes over the wedges, it sticks to the highest, however nonetheless drizzles down the perimeters and onto the plate.

Crumble bacon, add just a few colourful cherry tomatoes and a sprinkle of chives and you’ve got actually great textures and tastes: creamy, crisp, crunchy, smoky, juicy, fragrant. The classics are traditional for a motive.

Classic Wedge Salad with Blue Cheese Dressing Recipe


Make-ahead Tip: The bacon and the dressing can each be ready a number of days forward. Reheat the bacon briefly within the microwave earlier than serving, if desired.


  • 6 thick strips bacon
  • 2 ounces blue cheese, crumbled
  • 1/four cup mayonnaise
  • 1/four cup bitter cream
  • 1 tablespoon cider vinegar
  • half of teaspoon Worcestershire sauce, or extra to style
  • Dash sizzling sauce, like Tabasco, or extra to style
  • 1/four teaspoon salt, or extra to style
  • 1/four teaspoon black pepper, or extra to style
  • Heavy cream or milk, as wanted to skinny the dressing
  • 1 head iceberg lettuce
  • 12 pink or yellow cherry tomatoes, quartered
  • 2 tablespoons chopped recent chives


1 Prepare the bacon: In a heavy skillet, fry the bacon strips, turning typically, for five minutes, or till they’re evenly golden and crisp throughout.

Transfer to a plate lined with paper towels. Cool and crumble.

Classic Wedge Salad with Blue Cheese Dressing

2 Make the blue cheese dressing: In a meals processor, mix the blue cheese, mayonnaise, bitter cream, vinegar, Worcestershire, sizzling sauce, salt, and pepper. Pulse the combination till easy. Taste for seasoning and add extra Worcestershire, sizzling sauce, salt, or pepper, for those who like. If you have to skinny the combination, add heavy cream or milk, 1 teaspoon at a time.

Classic Wedge Salad with Blue Cheese Dressing

three Prepare the iceberg lettuce: Discard the outer leaves of the lettuce. Halve the lettuce by means of the core. Cut every half into three wedges so every bit has some core hooked up to it. With the wedges flat on the slicing board, trim out the powerful a part of the core from every wedge, however go away sufficient in order that the wedges keep intact.

Classic Wedge Salad with Blue Cheese Dressing

four Assemble the salads: Arrange the wedges on six salad plates. Spoon some dressing over the wedges. Sprinkle with bacon, tomatoes, and chives.

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Sheryl Julian

Sheryl Julian is an award-winning author, editor, and meals stylist. She is the previous meals editor of The Boston Globe, co-author of The Way We Cook, and editor of The New Boston Globe Cookbook. Her meals sections received Best Newspaper Food Coverage from the Association of Food Journalists in 2015.

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