Wedge Salad

Ingredients

• 1 headiceberg lettuce, cored, with limp outer leaves removed and cut into four wedges
• 4 slicesbacon, cooked and crumbled
• 150 g (1 cup)cherry tomatoes, halved
• 60 ml (¼ cup)blue cheese dressing
• to tastechives, chopped, for garnish
• to taste, optionalblue cheese chunks, for garnish
• to tastefreshly ground black pepper

Instructions

1. 1

   Dress the wedges

   Place one lettuce wedge on each plate. Drizzle with blue cheese dressing, then add the crumbled bacon, halved cherry tomatoes, chopped chives and any reserved blue cheese chunks.

2. 2

   Season and serve

   Finish with another sprinkle of freshly ground black pepper and serve.

What is a wedge salad?

A wedge salad is a classic American starter made from a quarter of an iceberg lettuce, served whole rather than chopped. It is often associated with steakhouse menus and is known for crisp leaves carrying a rich, savoury dressing and toppings.

Here, blue cheese dressing, bacon, tomatoes and chives provide a balance of creamy, salty, juicy and fresh flavours. The short assembly keeps the lettuce cool and crunchy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 104 calories, 7g protein, 6g carbs, 6g fat.

The tomatoes and lettuce contribute most of the carbohydrates, while bacon and blue cheese dressing provide much of the fat; bacon and blue cheese also contribute protein. To balance the plate, serve a wedge alongside a protein-based main and additional vegetables.

Choose a crisp iceberg

Lettuce: choose a firm head with tightly packed leaves and remove any limp outer ones. Cutting it into four wedges keeps the core in place so the leaves stay together on the plate.

Tomatoes: halving the cherry tomatoes makes them easier to eat alongside the large lettuce pieces. Their juicy sweetness offsets the salty bacon and tangy dressing.

Build the salad just before serving

Assembly: arrange each wedge on its own plate before adding the toppings. Drizzle the dressing over the cut surfaces so it can settle between the leaves.

Finish: scatter on the bacon, tomatoes, chives and optional blue cheese chunks, then add black pepper. Assemble close to serving time to preserve the lettuce's crisp texture.

Keep the toppings balanced

Dressing: use enough to coat the exposed lettuce without completely covering it. A heavy pour can make the salad harder to eat and soften the leaves.

Toppings: distribute the bacon and tomatoes across each wedge rather than piling them in one spot. Chives and pepper add a fresh, aromatic finish.

Serve as a starter or side

The wedges work well as a warm-weather starter or alongside a main course. Serve them straight after dressing, while the lettuce is cold and crisp.

For a simple plate, pair a wedge with grilled vegetables or a protein-based main. The salad already brings creamy dressing and savoury bacon, so keep additional sides in mind when planning the meal.

Recipe notes & tips

• Keep the lettuce refrigerated until you are ready to cut and serve it.
• Use a sharp knife to cut clean wedges through the core.
• Drain any excess liquid from the halved tomatoes before topping the lettuce.
• Crumble the cooked bacon finely so it is easy to distribute over the wedges.
• Add the dressing shortly before serving to help the lettuce stay crisp.

Variations

• Extra blue cheese: scatter more blue cheese chunks over the finished wedges.
• Herb swap: use finely chopped parsley instead of chives for a different fresh note.
• More tomatoes: add extra halved cherry tomatoes for a juicier topping.
• Peppery finish: grind black pepper generously over each plate just before serving.

Common mistakes to avoid

• Using limp lettuce: remove wilted outer leaves and choose a firm, crisp head.
• Cutting away too much core: leave enough core attached to hold each wedge together.
• Adding dressing too early: drizzle it on just before serving so the leaves stay crisp.
• Piling toppings in one spot: scatter them across the cut surfaces for more even bites.
• Overdressing the wedges: start with a light drizzle and add more only if needed.

How to store

This salad is best assembled and eaten straight away. If preparing ahead, keep the cut lettuce and toppings covered separately in the fridge, then assemble just before serving; dressed leftovers will soften and are not ideal for reheating.

Frequently asked questions