A Wedge Salad You Want

Ingredients

• 60 ml (¼ cup)buttermilk
• 60 ml (¼ cup)plain yoghurt or sour cream
• 60 ml (¼ cup)mayonnaise
• 15 ml (1 tablespoon)diced red onion
• 10 ml (2 teaspoons)white vinegar
• a pinchgranulated sugar
• a pinchgarlic powder
• to tastesea salt and freshly cracked black pepper
• 75 g (½ cup)crumbled blue cheese, plus extra for topping
• 1 headiceberg lettuce
• 3 slicesthick-cut bacon, baked until crisp, cooled and chopped
• 1 mediumtomato, diced
• ½English cucumber, diced
• 1 ripeavocado, sliced
• 45 ml (3 tablespoons)diced red onion
• 45 ml (3 tablespoons)sliced cornichon pickles
• to tasteextra blue cheese crumbles
• to tastesea salt and freshly cracked black pepper

Instructions

1. 1

   Mix the dressing

   In a medium bowl, whisk together the buttermilk, yoghurt or sour cream, mayonnaise, 15 ml red onion, vinegar, sugar, garlic powder, and a good pinch of salt and pepper until combined. Stir in the blue cheese, then taste and adjust the seasoning. Refrigerate the dressing until you are ready to assemble the salad.

2. 2

   Cut the lettuce

   Cut away the bottom core of the lettuce and slice the head into quarters. Cut the quarters into smaller wedges if you prefer.

3. 3

   Dress the wedges

   Top the lettuce with the dressing, bacon, tomato, cucumber, avocado, remaining red onion, cornichons, and extra blue cheese. Season with salt and pepper.

4. 4

   Serve straight away

   Enjoy immediately, or cover and refrigerate the dressed wedges overnight.

What is a wedge salad?

A wedge salad is a head of crisp lettuce cut into wedges and served with dressing and toppings. It is a familiar American steakhouse-style salad, often built around iceberg lettuce and a creamy dressing.

This version pairs blue cheese with bacon, tomato, avocado, cucumber, onion, and cornichons. The rich dressing and salty toppings get a lively contrast from crisp vegetables and sharp pickles.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 12g protein, 14g carbs, 35g fat.

The mayonnaise, blue cheese, bacon, and avocado contribute most of the fat, while the lettuce, tomato, cucumber, and pickles provide much of the carbohydrate and fibre. Blue cheese, bacon, and the dressing also contribute protein. Pair a wedge with a lean protein or a modest serving of potatoes for a more complete plate.

Make the blue cheese dressing

Creamy base: Buttermilk, yoghurt or sour cream, and mayonnaise give the dressing a balance of tang and richness. Whisk them with the vinegar and seasonings before adding the cheese.

Blue cheese: Stirring it in at the end leaves small savoury pieces throughout the dressing. Taste after adding it, since the cheese itself contributes saltiness.

Keep the lettuce crisp

Firm head: Choose a compact iceberg with crisp outer leaves and keep it chilled until you are ready to cut it. Remove the core so the wedges can be separated and served easily.

Dry leaves: If you have washed the lettuce, dry it well before dressing. Excess water can dilute the sauce and make the toppings slide off.

Balance the toppings

Salty and tangy: Bacon and blue cheese bring savoury depth, while cornichons and tomato add sharper notes. Distribute them over the wedges so each serving gets a mix.

Soft and crisp: Avocado adds a soft, buttery contrast to the crunchy lettuce and cucumber. Slice it just before assembling to keep it looking fresh.

Serve and time it well

Quick assembly: The dressing can be mixed ahead, but cut and dress the lettuce close to serving for the best crunch. The total preparation time is about 20 minutes.

At the table: Serve the wedges as a starter or alongside grilled meat, fish, or a simple baked potato. A wedge is easiest to eat with a knife and fork.

Season with care

Before serving: The dressing, bacon, pickles, and blue cheese all bring salt, so taste the finished salad before adding more. A few turns of black pepper help round out the creamy dressing.

Extra dressing: Offer any remaining dressing at the table rather than pouring it all on at once. This lets everyone add as much as they like.

Recipe notes & tips

• Chill the dressing before serving so it is thick and refreshing.
• Crumble the blue cheese into small pieces for an even distribution through the dressing.
• Pat washed lettuce dry before assembling the wedges.
• Cut the avocado just before serving to keep its colour fresh.
• Taste the dressed salad before adding extra salt, as the bacon and cheese are already salty.
• Keep some extra dressing on the side for anyone who wants more.

Variations

• Use sour cream: Choose it instead of yoghurt for a richer, tangier dressing.
• Change the cheese: Swap in another crumbly blue cheese to adjust the dressing’s strength.
• Add fresh herbs: Finely chop chives and scatter them over the wedges before serving.
• Make it meat-free: Leave out the bacon and add toasted nuts for crunch.
• Add a sharper edge: Increase the cornichons slightly for extra pickle tang.
• Serve smaller wedges: Cut each quarter in half for easier starter portions.

Common mistakes to avoid

• Wet lettuce: Water can thin the dressing; dry the leaves thoroughly before assembling.
• Over-seasoning early: Blue cheese and bacon are salty; taste the finished salad before adding more salt.
• Dressing too soon: The lettuce loses its crunch as it sits; dress the wedges just before serving.
• Large cheese pieces: They can overwhelm individual bites; crumble the cheese finely for the dressing.
• Uneven toppings: Piling everything in one spot leaves some bites plain; scatter the toppings across each wedge.

How to store

Cover and refrigerate dressed wedges overnight, as described in the recipe, though the lettuce will soften over time. For the crispest result, store the dressing and toppings separately and assemble just before serving. This salad is best served cold and does not need reheating.

Frequently asked questions