Cool, crisp Iceberg lettuce is the star of this Classic Wedge Salad. Crunchy, wedges of Iceberg lettuce get topped with chunks of garden-fresh tomatoes, salty, crisp bacon bits, and blue cheese chunks. A generous pour of homemade blue cheese dressing and snipped chives finishes off each serving. This simple wedge salad is so crisp you can hear it crunch with every bite!
The Iceberg wedge salad is one of our all-time favorites and could possibly be one of your favorites as well. We also love to use Little Gem or Romaine for the wedge salad. Both salads are typically slathered with blue cheese dressing or buttermilk ranch dressing and we have homemade recipes for both that are easy to make and taste far better than the over-tangy store-bought version.
If you want to add a simple twist to the classic version of our wedge salad then you can switch up the salad dressings for something like feta salad dressing, Greek salad dressing, or Caesar dressing.
Did you know:
Crisphead lettuce was the original name for this lettuce until sometime in the 1920’s when it was changed to Iceberg lettuce.
Why the name change? The California growers covered the heads with crushed ice when it was packed for shipment all across the country. It seemed to be the only lettuce that would stay fresh long enough to make it to the markets and restaurants. Hence, the name Iceberg lettuce.
The Ingredients You Need:
This is a very easy salad to put together for either a side salad or a lunch-time meal. We like to chill the salad plates in the freezer for a few minutes before assembling the salad.
- Iceberg lettuce buy the freshest possible!
- Bacon, cooked really crisp!
- Blue cheese salad dressing, make it yourself for the best flavor.
- Blue cheese, your favorite brand
- Tomatoes, cut chunks or cherry/grape tomatoes
- Freshly ground salt and black pepper
- Chives, or scallion tops
How to Make It:
This classic wedge salad is a cinch to put together, especially if you make the dressing ahead of time. (You’ll want to keep a batch of our blue cheese dressing in the fridge at all times!) We are briefly listing the process but be sure to scroll to the recipe card at the bottom of the post for full ingredient amounts and instructions.
- Cook the bacon until crisp, drain on paper towels and when cool, cut into small pieces and reserve.
- Remove any discolored leaves from the outside of the lettuce. Rinse the lettuce under cold water, drain and blot with paper towels. Cut off a thin slice of the discolored cut end but do not remove the core as it keeps the wedges together.
- Place the head of on a cutting board and slice into 4 equal quarters.
- Place a lettuce wedge on chilled salad plates and pour 1/4 cup of the salad dressing on each serving.
- Divide the crumbled blue cheese, bacon bits and tomatoes equally between the servings.
- Grind salt and black pepper over the top of each serving and sprinkle a tablespoon of snipped chive on each serving!
- Serve immediately.
Does that sound doable? Yes, it is!
Tips and Frequently Asked Questions:
- We recommend blotting off as much water from the rinsed lettuce head as possible since any excess water can dilute the salad dressing.
- For presentation, cut a thin slice off the discolored stem end.
- Slice the Iceberg into wedges but do not remove the core as it keeps the wedge together.
- This salad should be enjoyed as soon as possible to prevent discoloration of the cut surfaces of the lettuce.
How do I eat a wedge salad?
This salad is often listed on restaurant menus as a Knife and Fork Salad. The best way to eat this salad is with a steak knife and a salad fork, cut off one bite at a time.
Can I add other ingredients and still call it a wedge salad?
Absolutely! Some suggestions are crunchy croutons, diced red onion, thinly sliced radishes, or chopped hard-boiled eggs. Feel free to add your favorite condiments.
Some Other Recipes We Are Sure You Will Love:
Tender, fresh sugar snap peas are combined with Little Gem lettuce, fresh mint leaves, chives, and crunchy smashed croutons in our Sugar Snap Pea Salad We dressed this salad with our homemade buttermilk ranch dressing.
This Italian Caprese Salad is simplicity at its finest, and it’s always a winner! Tomatoes that are fat and juicy, fresh mozzarella that is creamy, and sweet basil leaves!
Summer is in the air with this Heirloom Tomato Salad with Aged Goat Cheese. You can throw it together in minutes with only a few ingredients like tomatoes, goat cheese, and crisp prosciutto.
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Classic Wedge Salad
Ingredients
- 4 -6 thick slices of bacon
- 1 small head of Iceberg lettuce
- 1-½ cups blue cheese salad dressing
- 4 ounces blue cheese crumbled
- 2 medium ripe tomatoes cut into chunks
- Freshly ground salt and black pepper
- ¼ cup snipped chives
Instructions
- Heat the oven to 400°F. Set a wire rack on a foil-lined rimmed baking sheet and transfer to the oven.
- Cook until crisp, remove from the oven, and drain the bacon on paper towels. When cool, cut into small pieces and reserve.
- Remove any discolored leaves from the outside of the lettuce and cut off a thin slice from the discolored stem. Rinse the lettuce under cold water, drain and blot with paper towels.
- Place the head of lettuce on a cutting board and slice into 4 equal quarters.
- Set the lettuce quarters on 4 chilled salad plates and pour 1/4 cup of the salad dressing on each serving.
- Divide the crumbled blue cheese, bacon bits, and tomatoes equally between the servings.
- Grind salt and black pepper over the top of each serving and sprinkle a tablespoon of snipped chive on top.
- Serve immediately.
Notes
- We recommend blotting off as much water from the rinsed lettuce head as possible since any excess water can dilute the salad dressing
- For presentation, cut a thin slice off the discolored stem end.
- Slice the Iceberg into wedges but do not remove the core as it keeps the wedge together.
- This salad should be enjoyed as soon as possible to prevent discoloration of the cut surfaces of the lettuce.
John / Kitchen Riffs
Wednesday 8th of September 2021
Little Gem is perfect for this dish! I really do like all the flavors in this salad. Particularly the blue cheese dressing -- can never resist that. :-) This looks great -- thanks.
Pat Nyswonger
Wednesday 8th of September 2021
Thanks, John....I'll try using the Little Gems