This is the best iceberg wedge salad recipe you’ll ever find! Especially when topped with a homemade blue cheese dressing! It’s straight out of a 1980s steak house and absolutely delicious.
I love a classic iceberg wedge salad recipe. The crunch, the cool, the crisp. The creamy homemade blue cheese dressing. I just can’t get enough. And once you make it, you won’t be able to either!
What is the “wedge” in an Iceberg Wedge Salad Recipe?
To make a classic iceberg wedge salad you’ll need a wedge. Of salad. But how do you go about doing this? Simple!
- Grab a head of iceberg. That’s the traditional lettuce of a wedge salad. Tear off the first few outer leaves.
- Then, carefully remove the core of the lettuce. I like to do this by smacking the bottom of the core sharply against the counter’s edge to break it away from the rest of the head of lettuce.
- Rinse the lettuce head. Once the core is removed, rinse the iceberg head and place it in a drying rack to drain a bit.
- Finally, cut the head of lettuce into four equal parts. Place the bottom of the head (where the core was removed) on a cutting board and cut from the top straight down. Rotate the knife 90 degrees and make another cut straight down. Voila! Four equal wedges of lettuce just waiting to become the best wedge salad ever.
What goes on a wedge salad?
After the base of iceberg has been laid down it gets topped with:
- Bacon
- Tomatoes (I like to dice cherry tomatoes)
- Red Onions (also diced)
- Blue Cheese Crumbles
- Blue Cheese Dressing (that we’re gonna make ourselves!)
- I like to garnish with fresh parsley or chives too!
How to make homemade blue cheese dressing
- Mix together the sour cream and mayo. Y’all know I love Duke’s.
- Add in the milk and the lemon juice. If it’s from a bottle I won’t judge you.
- Mix in the freshly ground black pepper and blue cheese.
- Chill until ready to use! I like to do this a few hours ahead, if possible.
I love to serve this iceberg wedge salad alongside a lovely steak. Or make a double recipe to take to a family get together. Sometimes, I’ll add extra crumbled up bacon and make an entire meal out of it. Any way you slice it, this iceberg wedge salad recipe is one for the books!
Classic Iceberg Wedge Salad
Ingredients
For the blue cheese dressing:
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoon lemon juice
- 3 tablespoon whole milk
- 2 tsp. freshly ground black pepper
- 4 oz. freshly crumbled blue cheese
For the iceberg wedge salad:
- 8 strips of bacon
- 1 head of iceberg lettuce cut into 4 wedges
- ½ cup diced red onion
- ½ pint cherry tomatoes diced
- 4 oz. freshly crumbled blue cheese
- Fresh Parsley or chives for serving, if desired
Instructions
For the blue cheese dressing:
- Whisk together the sour cream and mayo. Stir in the lemon juice and milk. Finally, stir in the black pepper and blue cheese. Place dressing in fridge for at least 30 minutes, or until ready to use.
For the iceberg wedge salad:
- Cook the bacon strips until crisp and remove to a paper towel lined plate to drain. Crumble when cool enough to touch and set aside.
- Place ¼ of the iceberg lettuce on a plate and pour a few tablespoons of blue cheese dressing over the wedge. Top with crumbled bacon, red onions, tomatoes, and blue cheese. If using, sprinkle parsley or scallions over the top. Serve salads immediately.
Leave a Reply