Wedge salad
A wedge salad is proof that simple ingredients, put together the right way, can outshine something complicated. Crisp iceberg, a good blue cheese dressing, and a few crunchy bites of candied bacon are really all it takes.
I've always liked this salad because it doesn't ask much of you. There's no cooking involved beyond the bacon, which you can make ahead of time and keep on hand. Once that's done, this salad comes together in the time it takes to slice a wedge of lettuce and pour the dressing.
The candied bacon is what sets this version apart. I make a batch specifically to have on hand, whether its for a salad like this one or piled onto a BLT with Candied Bacon, and it holds up well once chopped, staying crisp even after it sits on top of the dressing for a few minutes. If you haven't made a batch yet, my candied bacon recipe walks through the whole process, and it's worth having in your back pocket for more than just this salad.
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Wedge salad ingredients
- Iceberg lettuce brings the classic crunch and mild flavor that let the toppings shine.
- Blue cheese dressing should be thick enough to cling to the lettuce, not run off.
- Candied bacon adds a sweet and smoky crunch, bets chopped just before serving so it stays crisp
- Cherry tomatoes add a juicy bite that balances the richness of the dressing and bacon
- Blue cheese crumbles layer in extra tang, so a light hand goes a long way
🔪 Top tip
Chop the candied bacon just before plating. Once it's cut into crumbles, it softens faster than whole slices, so waiting until the last minute keeps every piece crisp.
How to make it
- Chill the lettuce. For the crispiest wedge, keep the iceberg lettuce cold right up until you're ready to slice it. A cold head holds its shape better and gives you that classic crunch in every bite.
- Cut the wedge. Wash and core the lettuce, then cut it into wedges, halving it first and cutting into thirds or halves again depending on the size of the head. Aim for wedges that hold together rather than falling apart into loose leaves.
- Plate it curved side down. Set the wedge on a plate with the curved side facing down. This keeps it stable and gives you a flat surface on top for the dressing and toppings.
- Add the dressing and toppings. Spoon the blue cheese dressing generously over the top, letting it run down into layers of lettuce. Finish with blue cheese crumbles, halved cherry tomatoes, and candied bacon crumbles.
Make ahead and storage
- Make ahead: the candied bacon can be made up to a week ahead and kept in an airtight container in the refrigerator, chopped into crumbles just before serving.
- Don't assemble ahead: this salad is best served right away, since the lettuce starts to wilt once the dressing is added.
- Store leftovers: keep lettuce wedges, dressing, bacon, and tomatoes separately in the fridge for up to 3 days.
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FAQ
Iceberg is traditional for a wedge salad because it holds its shape and stays crunchy under the dressing. Romaine hearts can work in a pinch, but they won't hold up quite the same way.
Add the dressing and toppings right before serving, and make sure the lettuce is completely dry after washing. Any water left on the leaves will thin out the dressing.
Yes, as written this wedge salad is gluten free. Just double check that your blue cheese dressing doesn't contain any gluten based on additives if you're using a store bought brand.
It pairs well with a simple protein like grilled steak, grilled chicken, or fish, making it an easy side for a weeknight dinner or a starter for something more special.
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Wedge Salad recipe
A classic wedge salad piled with creamy blue cheese dressing, sharp blue cheese crumbles, juicy tomatoes, and crunchy candied bacon crumbles.
- Total Time: 15 minutes
Ingredients
- ¼ or ⅙ wedge of iceberg lettuce (depending on size)
- ¼ cup blue cheese dressing
- 1 tablespoon blue cheese crumbles
- 4 cherry tomatoes, halved or quartered
- 2 slices candied bacon, chopped into crumbles
Instructions
- Wash and core iceberg lettuce, then cut into wedges by halving first and cutting into thirds or halves again, depending on size.
- Place curved side down on plate.
- Top with blue cheese dressing then garnish with blue cheese crumbles, tomatoes, and candied bacon crumbles. Serve and enjoy.
Notes
- For the best texture, chill the iceberg lettuce wedge before slicing and serve the salad cold.
- Dressing swap: use ranch dressing in place of blue cheese dressing if preferred.
- Keep it crisp: chop the candied bacon just before serving so it stays crisp.
- Prep Time: 15 minutes
