Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 6 servings
A classic wedge salad is the perfect start or side to a steakhouse dinner, barbecue, or four-course meal. Load a simple iceberg wedge with homemade blue cheese dressing, crumbled bacon, chopped tomatoes, and tangy pickled onions. It couldn’t be simpler in its elegance, and is a favored method of adding acid and vegetables to a rich meal.
Blue cheese dressing is so easy to whip up, that after you taste it you won’t miss the store-bought version—the perfect blend of tangy and salty, with fewer ingredients than you might think.
Bring the toppings to the next level by salting the tomatoes and just barely pickling the onions. The contrast of flavors is wonderfully balanced.
Ingredients
For the Salad:
-
2 medium tomatoes
-
2 teaspoons salt
-
1 head iceberg lettuce, cut into 6 wedges
-
1 small red onion
-
1 tablespoon vinegar
-
1 pound bacon, diced
For the Blue Cheese Dressing:
-
1/2 cup sour cream
-
1/2 cup mayonnaise
-
2 tablespoons buttermilk
-
1/2 clove garlic
-
1/2 teaspoon salt
-
1/2 teaspoon freshly ground black pepper
-
1/2 cup blue cheese crumbles
-
Chopped chives, for garnish
Steps to Make It
-
Gather your ingredients.
-
Dice the tomatoes and top them with the salt. Give them a stir to disperse the salt evenly. Allow them to sit for at least 5 minutes. Strain them after to remove the excess water if you wish.
-
Dice the onion and toss it with the vinegar and let it sit for at least 5 minutes.
-
Add the chopped bacon to a cold pan. Heat it on high heat, stirring frequently until brown and crispy. Strain the bacon and place it on a paper-towel-lined plate.
Make the Dressing
-
Gather the ingredients.
-
Add the sour cream, mayonnaise, buttermilk, garlic clove, salt, and pepper to a food processor. Blend until completely smooth.
-
Fold the blue cheese crumbles into the dressing.
-
Top the iceberg wedges with the blue cheese dressing then the tomatoes, pickled onions, and crumbled bacon. Top with the chopped chives and serve immediately.
Tips
- The addition of the buttermilk makes the dressing perfectly pourable yet still thick and delicious. If you don’t have buttermilk, just measure out the milk and add 1/2 a teaspoon of white vinegar or lemon juice.
- To make the iceberg wedges, cut the iceberg in half, scoop out the very bottom of the stem, and then cut each half into three new wedges.
Variations
Try these different additions to mix up this classic dish:
- Add a balsamic reduction.
- Add chopped hard-boiled egg.
- Add shredded buffalo chicken, chopped celery, and shredded cheddar cheese.
- Try serving the toppings over halved romaine hearts instead of iceberg.
- Try a zesty Mexican version. Make a little avocado ranch and top it with tortilla strips, sliced avocado, and corn salsa.
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 584 |
| % Daily Value* | |
| Total Fat 47g | 61% |
| Saturated Fat 15g | 76% |
| Cholesterol 102mg | 34% |
| Sodium 2603mg | 113% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 2g | 6% |
| Total Sugars 4g | |
| Protein 30g | |
| Vitamin C 9mg | 46% |
| Calcium 119mg | 9% |
| Iron 1mg | 7% |
| Potassium 687mg | 15% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
