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Classic Wedge Salad

A cool and crunchy salad featuring iceberg lettuce wedges topped with creamy blue cheese dressing, crispy bacon, and fresh tomatoes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Components
  • 1 large head iceberg lettuce, cut into 4 wedges
  • 1/2 cup blue cheese dressing
  • 1/3 cup blue cheese crumbles
  • 6 slices bacon, cooked and crumbled
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons chopped fresh chives
  • Freshly ground black pepper, to taste
  • Optional: drizzle of balsamic glaze

Method
 

Preparation
  1. Quarter the head of iceberg by cutting the core out and slicing into four even wedges.
  2. Place each wedge flat on a chilled plate to hold together, ensuring the cold plate keeps them crunchy.
  3. Drizzle about two tablespoons of blue cheese dressing over each wedge, allowing it to pool slightly in the leaves.
  4. Sprinkle blue cheese crumbles evenly over the wedges.
  5. Scatter the warm, crumbled bacon and halved cherry tomatoes on top.
  6. Finish with chopped chives and a sprinkle of black pepper. If desired, add a light drizzle of balsamic glaze.
  7. Serve chilled.

Notes

For best results, use the firmest iceberg lettuce. Crumble bacon while still warm for easier scattering. Consider using good quality blue cheese for enhanced flavor. Avoid overdressing to maintain wedge crispness.