Classic Wedge Salad🥗 Side

Name: Classic Wedge Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1/4 small sweet onion, thinly sliced into quarter moons; 1 medium tomato, chopped (about 1 cup); 1 tbsp rice wine vinegar; fine sea salt to taste; freshly ground black pepper to taste; 1/4 cup mayonnaise; 1/4 cup sour cream; 1 tbsp fresh lemon juice; 2 oz blue cheese, crumbled (about 1/2 cup), plus more for serving; 1 tbsp minced fresh parsley; 1-3 tbsp milk or buttermilk; 1 large head iceberg lettuce, browned outer leaves removed, cut into 4 wedges; 4 slices thick-cut bacon, cooked until crispy and chopped; fresh herbs, like dill, chives, or parsley, for serving (optional)

A timeless dish featuring chilled iceberg lettuce quarters topped with crunchy bacon bits and a rich, from-scratch blue cheese sauce. Ideal for an appetizer or simple dinner option.

By Priya Patel, Recipe Curator

Prep: 15 minCook: 15 minServes: 4

salad side bacon blue cheese iceberg lettuce quick make-ahead

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The wedge salad might seem humble, but there's a reason this steakhouse classic has endured for decades. That satisfying crunch of cold, crisp iceberg lettuce paired with creamy, tangy blue cheese dressing creates a textural contrast that's simply irresistible. What elevates this version is the addition of quick-pickled vegetables—just a brief toss with rice wine vinegar transforms raw onions and tomatoes into bright, acidic bursts that cut through the richness of the dressing and bacon.

The key to a stellar wedge salad is making sure your lettuce is properly chilled and completely dry before assembling. Any excess moisture will dilute your dressing and create a watery plate. When mixing your blue cheese dressing, start with less milk and add gradually until you reach that perfect drizzly consistency—you want it thick enough to cling to the lettuce but fluid enough to cascade down the sides. Don't skip the step of letting your onions and tomatoes macerate in the vinegar; even just ten minutes while you prepare everything else makes a noticeable difference in flavor.

This salad works beautifully alongside grilled steak or roasted chicken, but it's substantial enough to serve as a light lunch on its own. For a twist, try swapping the blue cheese for a sharp white cheddar and adding sliced radishes to the pickle mixture, or turn it into a steakhouse Cobb by adding hard-boiled eggs and avocado slices.

Ingredients

For the Pickled Vegetables

1/4 small sweet onion, thinly sliced into quarter moons
1 medium tomato, chopped (about 1 cup)
1 tbsp rice wine vinegar
fine sea salt to taste
freshly ground black pepper to taste

For the Dressing

1/4 cup mayonnaise
1/4 cup sour cream
1 tbsp fresh lemon juice
2 oz blue cheese, crumbled (about 1/2 cup), plus more for serving
1 tbsp minced fresh parsley
1-3 tbsp milk or buttermilk

For Assembly

1 large head iceberg lettuce, browned outer leaves removed, cut into 4 wedges
4 slices thick-cut bacon, cooked until crispy and chopped
fresh herbs, like dill, chives, or parsley, for serving (optional)

Nutrition (Per 4 servings)*

326

Calories

Protein

Carbs

29g

Fat

Fiber

538mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Prepare the Pickled Vegetables

In a small bowl, toss the onion and tomato with the rice wine vinegar and a pinch of salt. Set aside to pickle.

Make the Dressing

In a medium bowl, stir together the mayonnaise, sour cream, lemon juice, blue cheese, parsley, a pinch of salt, and a pinch of pepper. Add enough milk to thin for a thick, drizzly dressing.

Assemble and Serve

Set a wedge of lettuce onto four plates. Generously drizzle the dressing over it, then top with the pickled onion and tomato (and some of the juices from the bottom of the bowl), chopped bacon, more blue cheese crumbles, and fresh herbs. Add a good pinch of pepper, then serve.