Wedge Salad Recipe

Ingredients

• 8 slicesbacon, chopped
• 1head iceberg lettuce
• 150 g (1 cup)cherry or grape tomatoes, halved
• 240 ml (1 cup)blue cheese dressing
• 50 g (½ cup)scallions, chopped
• about 75 g (½ cup)blue cheese, crumbled

Instructions

1. 1

   Make the dressing

   Use the separate homemade blue cheese dressing recipe. In a medium bowl, stir together its sour cream, mayonnaise, buttermilk, apple cider vinegar, salt, pepper and garlic powder, then mix in the crumbled blue cheese. Cover and chill until needed; if possible, make it the day before or earlier in the day so the flavour can develop.

2. 2

   Cook the bacon

   Set a frying pan over medium heat and add the chopped bacon. Cook for 4–6 minutes, stirring regularly, until browned and crisp. Transfer it to a plate lined with kitchen paper to drain.

3. 3

   Prepare the vegetables

   Halve the tomatoes and chop the scallions. Trim a little from the lettuce root end, then cut the head in half through the core. Cut each half in two, also through the core, so the wedges hold together.

4. 4

   Assemble the salads

   Put one lettuce wedge on each plate and drizzle with a generous amount of dressing, at least 60 ml (¼ cup) per salad. Scatter over the tomatoes, scallions, bacon and extra blue cheese crumbles, then finish with freshly cracked pepper. Serve cold.

What is a wedge salad?

A wedge salad is a classic American steakhouse dish made by cutting a head of iceberg lettuce into quarters and serving the pieces as wedges. Its appeal is the contrast between cool, crisp leaves and a rich, creamy dressing.

This version keeps to the familiar combination of bacon, tomatoes, scallions and blue cheese. Cutting through the core helps each wedge stay intact as you dress and serve it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 333 calories, 14g protein, 9g carbs, 27g fat.

Most of the carbohydrates come from the tomatoes and scallions, while the bacon, blue cheese and dressing contribute much of the fat and protein. Pair a wedge with a lean protein and another vegetable for a more balanced plate.

Why iceberg works

Crisp lettuce: iceberg has sturdy, tightly packed leaves that hold their shape under a generous coating of dressing. Chill it before serving for the coolest, crunchiest result.

Keep the core: trim only a little from the base, then cut through the core when making the wedges. That small piece helps hold the leaves together on the plate.

The blue cheese dressing

Make ahead: the dressing is prepared using a separate recipe, then covered and chilled. Making it earlier gives the blue cheese time to flavour the mixture.

Use a generous drizzle: the method calls for at least 60 ml (¼ cup) per salad. Spoon it over the wedge rather than tossing the lettuce, so the leaves remain crisp and the salad keeps its shape.

Get crisp bacon

Even cooking: stir the chopped bacon regularly as it browns in a frying pan over medium heat. The pieces are ready when crisp, usually after 4–6 minutes.

Drain well: move the bacon to kitchen paper after cooking. This removes excess grease before it goes on the cool lettuce.

Balance the toppings

Fresh contrast: halved tomatoes add juicy bites, while scallions bring a sharper, fresh note. Chop and halve them before assembling so the salad can be served straight away.

Salty finish: bacon and blue cheese provide savoury, punchy toppings. Scatter them over the dressed wedges so each plate gets a little of everything.

When to serve it

Serve the salad cold, as soon as it is assembled, while the lettuce is still crisp. It works well alongside steak or another substantial main, or as a starter for a steakhouse-style meal.

The bacon can be cooked and the vegetables prepared ahead, but add the dressing and toppings just before serving for the best texture.

Recipe notes & tips

• Chill the lettuce before cutting it to keep the wedges cool and crunchy.
• Cut through the core so the lettuce leaves stay attached.
• Stir the bacon regularly for evenly crisp pieces.
• Drain the cooked bacon on kitchen paper before topping the salad.
• Add the dressing and toppings just before serving.

Variations

• Extra crunch: add a handful of toasted croutons just before serving.
• More herbs: scatter chopped fresh chives over the wedges with the scallions.
• Peppery finish: add extra freshly cracked black pepper at the table.
• Smaller bites: cut each wedge in half again after serving if you prefer easier-to-eat portions.

Common mistakes to avoid

• Cutting off too much core: the leaves may separate; trim only a little from the root end.
• Cooking bacon too quickly: it can brown unevenly; keep the pan over medium heat and stir regularly.
• Skipping the bacon drain: excess grease can make the toppings heavy; use a kitchen-paper-lined plate.
• Dressing too early: the lettuce can lose its crunch; drizzle the dressing on just before serving.
• Using too little dressing: the wedges may taste dry; allow at least 60 ml (¼ cup) per salad.

How to store

Store leftover components separately in covered containers in the fridge and use within 2 days. Keep the lettuce undressed until serving; the assembled salad is best eaten straight away and does not reheat well.

Frequently asked questions