A wedge salad is a classic American dish consisting of a wedge of iceberg lettuce topped with creamy dressing, bacon, tomatoes, and blue cheese. This simple yet delicious salad is perfect as a starter or side dish. This recipe serves 4 people.
Ingredients:
- 1 head of iceberg lettuce
- 8 slices bacon, cooked and crumbled
- 1 cup (150g) cherry or grape tomatoes, halved
- 1/2 cup (50g) crumbled blue cheese or Gorgonzola
- 1/4 cup (60ml) blue cheese or ranch dressing
- Salt and freshly ground black pepper, to taste
- Optional: chopped chives or green onions, for garnish
Blue Cheese Dressing (if making from scratch):
- 1/2 cup (120ml) mayonnaise
- 1/4 cup (60ml) sour cream
- 1/4 cup (60ml) buttermilk
- 1/2 cup (50g) crumbled blue cheese
- 1 tbsp (15ml) freshly squeezed lemon juice
- 1 tsp Worcestershire sauce
- Salt and freshly ground black pepper, to taste
Instructions:
If making the blue cheese dressing from scratch:
- In a medium bowl, combine the mayonnaise, sour cream, buttermilk, crumbled blue cheese, lemon juice, and Worcestershire sauce. Whisk until well combined and smooth.
- Season the dressing with salt and freshly ground black pepper to taste. Set aside or refrigerate until ready to use.
For the wedge salad:
- Remove any wilted outer leaves from the iceberg lettuce and rinse it under cold water. Pat the lettuce dry with a clean towel or paper towel.
- Place the lettuce on a cutting board with the stem end facing down. Cut the lettuce into quarters, making sure to keep the core intact so that the leaves remain together.
- Place one lettuce wedge on each plate, with the pointed end facing up. Drizzle each wedge with your desired amount of blue cheese or ranch dressing.
- Evenly distribute the crumbled bacon, halved tomatoes, and crumbled blue cheese or Gorgonzola over each wedge.
- Season each salad with salt and freshly ground black pepper to taste.
- If desired, garnish the salads with chopped chives or green onions.
- Serve the wedge salads immediately with a fork and knife for easy eating. Enjoy!
