Go Back
Steakhouse Iceberg Wedge Salad
Melissa Hart

Steakhouse Iceberg Wedge Salad

A wedge salad is less a salad than a cold, crunchy delivery system for blue cheese dressing and bacon. That is also why it works. Dry the lettuce thoroughly and serve it icy cold; limp iceberg has nowhere to hide.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 large head iceberg lettuce
  • 6 slices bacon
  • 1 cup cherry tomatoes quartered
  • 1/2 cup crumbled blue cheese
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Method
 

  1. Cook the bacon in a skillet over medium heat for 8 to 10 minutes until crisp, then drain and crumble it.
  2. Whisk the sour cream, mayonnaise, buttermilk, lemon juice, salt and pepper until pourable.
  3. Remove the loose outer leaves and core from the lettuce and cut the head into 4 equal wedges.
  4. Rinse the wedges briefly, dry them thoroughly and chill them for 20 minutes.
  5. Set each wedge on a plain plate and top evenly with dressing, bacon, tomatoes and blue cheese.