Classic Wedge Salad | Crisp, Creamy & Steakhouse-Style

1. Introduction

A wedge salad is the kind of dish that proves simplicity can still feel impressive. It’s crisp, creamy, and packed with flavor, yet it comes together with minimal prep and only a handful of ingredients. If you’ve ever had one at a steakhouse, you know exactly why this salad has become a classic. The cold, crunchy iceberg lettuce paired with rich blue cheese dressing, smoky bacon, and fresh tomatoes creates a balanced dish that works beautifully as a starter or a side.

This recipe focuses on the traditional wedge style, keeping the ingredients straightforward while offering plenty of flexibility. You’ll learn how to cut the lettuce so it stays intact, how to build the flavors on top, and how to serve it so every bite is crisp and refreshing.

2. Ingredients Breakdown

Iceberg Lettuce

The signature base. Iceberg is used for its crunch and structure. The colder it is, the better the final texture.

Blue Cheese Dressing

Classic wedge salads rely on a thick, tangy dressing with a rich, creamy base. Use homemade or high-quality store-bought.

Bacon

Adds smoky, salty crunch. Thick-cut bacon works best.

Cherry Tomatoes

Brings sweetness and acidity to balance the richness.

Red Onion

Thinly sliced for sharpness and color.

Blue Cheese Crumbles

A finishing touch that reinforces the dressing’s flavor.

Chives

Fresh, mild onion flavor that brightens the entire salad.

Substitutions

Blue cheese dressing → Ranch or Caesar for a milder flavor
Bacon → Turkey bacon or vegetarian bacon
Blue cheese crumbles → Feta for a softer, milder option
Cherry tomatoes → Diced Roma or grape tomatoes
Iceberg → Little Gem lettuce for more flavor, though less traditional

3. Step-by-Step Instructions

1. Prepare the Iceberg

Remove any wilted outer leaves. Slice the head of iceberg into 4 wedges. Rinse gently and dry thoroughly. Chill for at least 20 minutes for best crunch.

2. Cook the Bacon

Cook bacon until crisp. Drain on paper towels and chop into small pieces.

3. Slice the Vegetables

Halve the cherry tomatoes and thinly slice the red onion. Set aside.

4. Plate the Wedges

Place each wedge on a plate with the flat side facing upward. This helps the toppings cling better.

5. Add the Dressing

Spoon blue cheese dressing generously over each wedge, allowing some to drip into the layers.

6. Add the Toppings

Sprinkle bacon, tomatoes, red onions, and blue cheese crumbles over each wedge.

7. Finish and Serve

Top with chives, add black pepper if desired, and serve immediately.

4. Tips and Variations

Tips

Serve the lettuce very cold; it enhances the crunch.
Dry the wedges thoroughly so the dressing adheres well.
Use thick, creamy dressing so it doesn’t slide off.

Variations

Add avocado slices for creaminess.
Make a southwest version with charred corn and cilantro.
Use green onions instead of red onions for milder flavor.
Add grilled shrimp or chicken to turn it into a full meal.
Add pickled onions for tangy contrast.

5. Serving Suggestions

Perfect Pairings

Steaks and grilled meats
Baked potatoes
Tomato soup
Garlic bread
Roast chicken

Garnish Ideas

Additional blue cheese crumbles
Cracked black pepper
Fresh chives or parsley

Drink Pairings

Chardonnay
Pinot Noir
Sparkling water with lime
Pale ale

6. Storage and Reheating Instructions

Do not store assembled salad. It will wilt quickly.
Store components separately for best results:
- Iceberg wedges: 2–3 days
- Bacon: 3–4 days
- Dressing: up to 1 week
- Tomatoes and onions: 2 days

Reheating is not needed; this dish is served cold.

To serve again, simply assemble fresh.

7. Recipe Notes

Use a very sharp knife to cut the lettuce so the wedge stays intact.
Homemade dressing elevates the salad greatly.
Pre-chill your serving plates for an extra crisp presentation.
If using store-bought dressing, choose a thick, chunky style.

8. Nutrition Information (Per Serving)

Nutrient	Amount
Calories	290
Fat	24g
Saturated Fat	7g
Carbohydrates	7g
Sugar	3g
Fiber	2g
Protein	9g
Sodium	450mg
Cholesterol	35mg
Calcium	120mg
Iron	1mg

Nutrition information is an estimate and may vary based on specific ingredients used.

9. Recipe Card Summary

Course: Salad
Cuisine: American
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

Iceberg lettuce
Blue cheese dressing
Bacon
Cherry tomatoes
Red onion
Blue cheese crumbles
Chives
Salt and pepper

Instructions

Cut iceberg into wedges and chill.
Cook bacon and chop.
Slice tomatoes and onions.
Plate wedges and spoon dressing over the top.
Add bacon, tomatoes, onions, and blue cheese.
Garnish with chives and serve.

Notes

Best served cold.
Assemble right before serving.

Diet Tags

Low carb
Gluten-free adaptable

Health Benefits

Low in calories
High water content for hydration
Contains calcium and protein from cheese
Can be adapted for lighter dressing options

FAQs

1. Can I make wedge salad ahead of time?
Prep ingredients ahead, but assemble right before serving.

2. What’s the best dressing for wedge salad?
Classic blue cheese, but ranch works well if you want a milder option.

3. Do I need to core the lettuce?
Yes, remove the core so the wedge separates easily while eating.

4. Can I use a different lettuce?
Iceberg is traditional, but Little Gem or romaine can work.

5. How do I keep the wedge crisp?
Keep it very cold and dry the leaves thoroughly after rinsing.

11. Final Thoughts

A wedge salad is a timeless classic that brings together crisp textures, bold flavors, and a refreshing balance of ingredients. With minimal work and simple components, it delivers restaurant-quality results every time.

If you try this recipe, let me know how it turns out—I always enjoy hearing how you customize your salad.