Bright, crisp, and topped with everything you love, this Blue Cheese Salad Wedge is as beautiful as it is delicious.
This classic wedge salad is a perfect side for a hearty meal—try it with classic fried chicken, a simply seasoned steak, or a comforting lasagna. It also makes an elegant starter for a dinner party.
Blue Cheese Salad Wedge Recipe
Steakhouses often serve steakhouse-style wedge salads, and for good reason: they are simple, showy, and loaded with chunky blue cheese dressing. If you love blue cheese, this is a must-make.
Ingredients For Blue Cheese Salad Wedge
Crunchy iceberg lettuce, salty crispy bacon, juicy tomatoes, and lots of tangy blue cheese—this wedge salad is full of texture and bold flavor. It comes together quickly and can easily be a standout side or light main.
Ingredients:
- Bacon: Cooked until crisp and crumbled.
- Iceberg Lettuce: One head, cut into wedges.
- Tomato: One medium tomato, diced (or use cherry tomatoes).
- Creamy Blue Cheese Dressing: Use your favorite bottled dressing or make it from scratch.
- Blue Cheese Crumbles: Extra for sprinkling on top.
- Freshly Ground Black Pepper: To finish.
How To Assemble the Best Blue Cheese Salad Wedge
This is an easy, elegant dish to assemble for a weeknight meal or a dinner party. Guests love the presentation, and you’ll appreciate how quick it is to put together.
Cook the Bacon
Fry six slices of bacon in a single layer over medium-high heat, or more if you prefer extra bacon. Don’t overcrowd the pan so each strip crisps evenly.
Prepare the Lettuce and Tomato
While the bacon cooks, rinse and dry the lettuce. Halve the head of iceberg, then cut each half into two equal wedges. Dice the tomato or slice cherry tomatoes in half.
Crumble the Bacon
Transfer cooked bacon to paper towels to drain, then crumble to the size you like for topping.
Assemble the Wedges
Place each wedge on a plate. Spoon blue cheese dressing over the top, add diced tomato, scatter crumbled bacon and blue cheese crumbles, and finish with freshly ground black pepper.
Final Touches
Add an extra sprinkle of blue cheese if you like, then serve immediately while the lettuce is crisp.
Voila—wedge salad perfection.
Mix It Up
This classic salad is versatile. Try one of these variations to make it your own:
- Swap regular tomatoes for cherry or heirloom tomatoes for more color and sweetness.
- Add thinly sliced red onion for extra bite and visual contrast.
- For extra texture, quickly crisp thinly sliced garlic in olive oil and sprinkle on top, or add toasted nuts for crunch.
Can I make a Blue Cheese Wedge Salad ahead of time?
This salad is best assembled right before serving so the lettuce stays crisp. However, you can make components ahead: cook and crumble the bacon, and prepare homemade blue cheese dressing in advance. Store bacon in an airtight container and dressing in the refrigerator until ready to use.
How do I eat a wedge salad?
Use a fork and knife to cut through the wedge. It’s perfectly fine to pick it up and bite into it if you prefer—this is a casual, fun salad.
How to clean a head of lettuce properly?
Remove any wilted or brown outer leaves. Rinse each wedge or the whole head under cold running water, or submerge in a bowl of cold water and gently swish. Drain and pat dry thoroughly with paper towels so toppings don’t make the lettuce soggy.
How do I store iceberg lettuce?
Store uncut iceberg lettuce in the crisper drawer of your refrigerator. Once cut, wrap wedges or the remaining head in plastic wrap or place in an airtight container; it will keep for several days, though best quality is within a week.
What to Serve with a Blue Cheese Salad Wedge
This wedge salad pairs beautifully with classic steakhouse mains and comfort sides. Popular companions include grilled steak, garlic butter steak bites, mashed potatoes, baked potatoes, and skillet mac and cheese.
More Salad Recipes
- Classic Broccoli Salad
- Strawberry Spinach Salad with Candied Pecans
- Avocado Citrus Salad with Lime Poppy Seed Dressing
- Caesar Pasta Salad
Blue Cheese Salad Wedge
Ingredients
- 6 strips bacon, cooked and crumbled
- 1 head iceberg lettuce
- 1 cup blue cheese dressing
- 1 medium tomato, diced
- 1/2 cup blue cheese crumbles, divided
- Freshly ground pepper
Instructions
- Cook bacon until crisp. Drain on paper towels, then crumble and set aside.
- Cut the head of lettuce into four wedges.
- Top each wedge with about 1/4 cup blue cheese dressing, 1/4 of the diced tomato, 1/4 of the crumbled bacon, and a couple tablespoons of blue cheese crumbles.
- Finish with freshly ground black pepper and serve with a fork and knife.
Nutrition
Calories: 282 kcal | Carbohydrates: 8 g | Protein: 12 g | Fat: 23 g | Saturated Fat: 9 g | Sodium: 1044 mg | Fiber: 2 g | Sugar: 5 g