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Wedge Salad

Featured in Crisp and Refreshing Salads.

This refreshing wedge salad combines crisp iceberg lettuce with a homemade blue cheese dressing, topped with bacon, tomatoes, red onion, and toasted pecans. It's an elegant yet simple dish that's ready in just 15 minutes.
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Casey
Updated on Sat, 12 Apr 2025 20:06:15 GMT
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Classic Wedge Salad with Blue Cheese, Bacon & Balsamic Glaze | cookingwithcasey.com

Classic Wedge Salad brings together all my favorite textures in one fantastic bite. Cold, crunchy iceberg gets dressed up with tangy blue cheese dressing, smoky bacon bits, and sweet tomatoes for a starter that never disappoints. I've been making this for years and haven't found a single person who doesn't love it – even the blue cheese skeptics in my family come back for seconds.

Last summer I served these at my sister's birthday dinner. It was sweltering hot, and nobody wanted anything heavy. The wedges disappeared in minutes, with my brother-in-law scraping every last bit of dressing off his plate with his finger when he thought nobody was looking.

Real Ingredients

Iceberg Lettuce - 1 head.
Blue Cheese - 4 ounces, good quality.
Cherry Tomatoes - 1 cup, halved lengthwise.
Red Onion - ¼ cup, thinly sliced.
Bacon - 4-6 slices, cooked until crispy and crumbled.

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Classic Wedge Salad with Blue Cheese, Bacon & Balsamic Glaze Recipe | cookingwithcasey.com

Making The Dressing

Break It Down

Crumble half (2 ounces) of the blue cheese into a medium bowl. Mash it against the side of the bowl with a fork, leaving some chunks.

Mix It Up

Pour in ½ cup buttermilk while still mashing with the fork. Add ¼ cup sour cream and ¼ cup mayonnaise. Stir until well combined but still with some blue cheese pieces.

Finish Strong

Drizzle in 1 tablespoon of olive oil and squeeze in the juice of ½ a lemon. Add a pinch of salt and freshly ground black pepper to taste. Stir and then taste, adjusting seasoning as needed.

Putting It Together

Prep That Lettuce

Remove any outer leaves from the iceberg lettuce. Set it core-side down and slice it in half lengthwise. Cut each half into two wedges and trim out the tough core.

Build Your Base

Place one wedge on each plate, cut-side up. Pat them dry with a paper towel if there's any excess moisture.

Load 'Em Up

Spoon the blue cheese dressing generously over the top of each wedge, allowing it to drizzle down the sides. Scatter the halved cherry tomatoes and thinly sliced red onion over the lettuce. Sprinkle with the crumbled bacon.

Make It Pretty

Drizzle a little balsamic glaze over everything in a zigzag pattern (optional). Sprinkle the remaining crumbled blue cheese on top and finish with a few cracks of fresh black pepper. Garnish with fresh chives if desired.

My dad absolutely refused to eat blue cheese for sixty-some years until I tricked him with this salad. Told him it was "herb dressing" and he cleaned his plate. Now he requests it every time he visits, though he still claims to hate blue cheese in anything else. Some battles you just can't win.

Dinner Partners

This isn't some wimpy side salad that gets pushed around the plate. It needs to sit alongside something substantial. My favorite pairing is a medium-rare rib eye straight off the grill. The hot, juicy steak against the cold crunch of the wedge is heaven on a plate. When I'm not in a meat mood, I'll serve it with a thick piece of garlic bread and call it dinner.

Change It Up

Sometimes I switch things up when I'm bored or missing ingredients. Swapped out pecans for some spicy candied walnuts once when I was out, and now I make them that way half the time. During summer when the cherry tomatoes explode in my garden, I'll use a mix of yellow and red ones for color. If I'm feeling fancy, I'll add chunks of avocado or a few grilled shrimp on top.

Keep It Fresh

Don't even think about making this salad ahead of time – soggy lettuce is just sad. You can prep the parts though. I often make double batches of dressing that last in the fridge about a week. Cook extra bacon in the morning and stash it in the fridge for quick assembly later. The lettuce head stays crisp for days if you don't wash it until you're ready to use it.

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Wedge Salad with Blue Cheese, Bacon & Balsamic Glaze Recipe | cookingwithcasey.com

Kitchen Wisdom

Cold Plates Trick - Stick your plates in the freezer for 5 minutes before serving for restaurant-level presentation. Bacon Secret - Cut it up before cooking for more even pieces that don't clump together. Onion Fix - If your onions are too strong, soak the slices in cold water for 10 minutes first.

I've probably made this wedge salad a hundred times, and it never fails to impress. There's something about taking humble iceberg lettuce – the stuff of cafeteria trays and sad fast food – and transforming it into something that feels special. My neighbor dropped by unexpectedly last week just as I was making these for dinner, and I added another wedge to the lineup. Two days later she texted asking for the dressing recipe. That's the magic of a good wedge – it looks fancy but takes zero skill, which is exactly the kind of cooking I love best.

Frequently Asked Questions

→ Can I make the blue cheese dressing ahead of time?
Yes! The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature and give it a quick stir before using.
→ What can I substitute for blue cheese if I don't like the flavor?
You can substitute feta, goat cheese, or a ranch dressing if you prefer something milder than blue cheese.
→ How do I keep my iceberg lettuce crisp?
Store the whole head of lettuce in the refrigerator and only wash it right before preparing. After washing, make sure to dry it thoroughly with paper towels or a salad spinner.
→ What can I serve with wedge salad?
Wedge salad pairs perfectly with steaks, grilled chicken, or seafood. It's also a great starter for pasta dishes or a hearty soup.
→ Can I add other toppings to my wedge salad?
Absolutely! Try adding avocado, hard-boiled eggs, croutons, different nuts, or even grilled chicken to make it a more substantial meal.

Classic Blue Cheese Wedge Salad

A classic wedge salad with crisp iceberg lettuce, creamy homemade blue cheese dressing, bacon crumbles, fresh vegetables, and crunchy toasted pecans, all drizzled with balsamic glaze.

Prep Time
15 Minutes
Cook Time
~
Total Time
15 Minutes
By: Casey


Difficulty: Easy

Cuisine: American

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free

Ingredients

→ Salad Ingredients

01 1 large head iceberg lettuce, outer leaves removed, washed, cut into 4 wedges
02 1 cup grape or cherry tomatoes, cut in half
03 1 small red onion, peeled and diced
04 2 tablespoons balsamic vinegar glaze
05 Salt and pepper, to taste
06 4 slices bacon, cooked and diced
07 ¼ cup toasted pecans, chopped

→ Blue Cheese Dressing

08 4 ounces blue cheese, crumbled
09 ¼ cup buttermilk
10 ¼ cup sour cream
11 2 tablespoons mayonnaise
12 1 tablespoon olive oil
13 1 teaspoon lemon juice
14 2 tablespoons fresh chives, finely chopped (optional)

Instructions

Step 01

Remove the outer leaves of the iceberg lettuce. Wash the head of lettuce thoroughly and pat dry. Chop the head in half, then cut each half into two equal pieces to make four wedges. Cut the core end of each wedge to remove the stem.

Step 02

In a small bowl, combine the halved grape or cherry tomatoes, diced red onion, and 1 tablespoon of the balsamic vinegar glaze. Season with salt and black pepper to taste. Set aside to allow the flavors to meld.

Step 03

In a medium-sized bowl, add half of the crumbled blue cheese. Use a whisk to mash the cheese into smaller pieces. Add the buttermilk, sour cream, mayonnaise, olive oil, and lemon juice. Continue to mash and whisk until the dressing is relatively smooth with some small chunks of blue cheese remaining. Stir in the chopped chives if using. Set aside.

Step 04

Place one wedge of lettuce on each serving plate or arrange all four on a serving platter. Spoon the blue cheese dressing generously over each wedge, allowing it to drip down the sides. Top with the dressed tomato and onion mixture, distributing evenly among the wedges.

Step 05

Sprinkle each wedge with diced bacon, chopped toasted pecans, and the remaining crumbled blue cheese. Drizzle the remaining balsamic vinegar glaze over the tops of the salads.

Step 06

Serve immediately while the lettuce is still crisp and the bacon is fresh. Provide knives and forks for guests to cut into the wedges.

Notes

  1. For best results, serve the wedge salad immediately after assembly as the lettuce can become soggy if it sits too long with dressing.
  2. You can toast the pecans by placing them in a dry skillet over medium heat for 3-5 minutes, stirring occasionally until fragrant.
  3. If you don't have buttermilk, you can make a substitute by adding 1/4 teaspoon of lemon juice or white vinegar to 1/4 cup of milk and letting it sit for 5 minutes.

Tools You'll Need

  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (blue cheese, buttermilk, sour cream)
  • Contains eggs (mayonnaise)
  • Contains tree nuts (pecans)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 236
  • Total Fat: 19 g
  • Total Carbohydrate: 7 g
  • Protein: 9 g