Blue Cheese Wedge Salad: Restaurant-Quality At Home

February 20, 2022
Blue Cheese Wedge Salad - Restaurant Quality!

Hey, y’all! As I cook so much at home, I like to order dishes at restaurants that I rarely churn out of my own kitchen. For whatever reason, I had never made a wedge salad at home until recently — and let me say this: I will forever be spoiled by this recipe and will never order one out again. It’s restaurant-quality at home — if not better and so much cheaper. If you like to order wedges when out, I know you are going to adore my Blue Cheese Wedge Salad recipe!

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Blue Cheese Wedge Salad - Restaurant Quality!

Blue Cheese Wedge Salad

Frequently Asked Questions

What type of lettuce should I use for a wedge salad?

You’ll need to purchase a head of iceberg lettuce to make a wedge. One head produces four large wedges.

What type of dressing is used on a wedge salad?

At the end of the day, serve it with your favorite dressing. In restaurants, you will sometimes see ranch; that said, blue cheese is certainly the most traditional (and my favorite). Get the blue cheese dressing that I am using here.

What toppings should I use on my wedge salad?

In this recipe, I used bacon bits, diced tomatoes, diced red onion, black pepper, and blue cheese dressing.

How do I cut/prepare a head of lettuce for a wedge salad?

Remove the outside leaves of your head of iceberg; rinse your head of lettuce and pat dry. Slice in half. Then slice each half into half again (leaving you with four wedges). Carefully chop the stem off of each wedge.

Ingredients, Shopping List: Blue Cheese Wedge Salad

Produce: head of iceberg lettuce, cherry tomatoes, red onion

Dairy: blue cheese crumbles, milk (whole), sour cream (full fat)

Condiments/Sauces: mayonnaise (I recommend Duke’s), Worcestershire

Toppings: Real Bacon Bits

Seasonings/Spices: black pepper, kosher salt

Blue Cheese Wedge Salad - Restaurant Quality!

How To Make A Blue Cheese Wedge Salad

  1. Prepare the head of lettuce: Remove the outside leaves of your head of iceberg; rinse your head of lettuce and pat dry. Slice in half. Then slice each half into half again (leaving you with four wedges). Carefully chop the stem off of each wedge.
  2. Make the dressing: In a bowl, whisk together milk, mayonnaise, Worcestershire, and sour cream. Stir in the blue cheese crumbles (note: add more, to taste. I like to be liberal here, which makes the dressing thicker/chunky). Season, to taste, with salt and pepper.
  3. Top each wedge with desired amount of blue cheese dressing. Then top with diced tomatoes, diced red onion, additional blue cheese crumbles if desired, and course black pepper. Serve and enjoy!
Blue Cheese Wedge Salad - Restaurant Quality!

Blue Cheese Wedge Salad: Tips and Tricks

  1. I like to add more blue cheese crumbles to the dressing than the recipe calls for, but that is up to you. If you want the dressing to be thinner/milder, keep as is. If you want a stronger blue cheese flavor and like chunky blue cheese, add more crumbles.
  2. A liberal pinch of strong, good-quality black pepper makes a lot of difference.
  3. Place the dressing on the salad before toppings — they will have an easier time sticking to the dressing than the lettuce, making for a better presentation.
Blue Cheese Wedge Salad - Restaurant Quality!

Other Dressing Recipes That I Love

  1. Ina Garten’s/Barefoot Contessa’s Caesar Dressing

The Recipe

Blue Cheese Wedge Salad - Restaurant Quality!

Blue Cheese Wedge Salad

JC Phelps
If you're looking to make a restaurant-quality blue cheese wedge salad at home, look no further. So easy + so, so delicious!
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 357 kcal

Ingredients
  

For The Salad

  • 1 head iceberg lettuce
  • cherry tomatoes diced
  • red onion diced
  • bacon bits to taste
  • black pepper a heavy pinch

For The Dressing

  • 1/2 c. mayonnaise I recommend Duke's
  • 1/2 c. sour cream full-fat
  • 1/4 c. whole milk
  • 1/3 c. blue cheese crumbles more to taste and/or if you like chunky dressing
  • Worcestershire sauce a couple dashes
  • kosher salt to taste
  • black pepper to taste

Instructions
 

  • Prepare the head of lettuce: Remove the outside leaves of your head of iceberg; rinse your head of lettuce and pat dry. Slice in half. Then slice each half into half again (leaving you with four wedges). Carefully chop the stem off of each wedge.
  • Make the dressing: In a bowl, whisk together milk, mayonnaise, Worcestershire, and sour cream. Stir in the blue cheese crumbles (note: add more, to taste. I like to be liberal here, which makes the dressing thicker/chunky). Season, to taste, with salt and pepper.
  • Top each wedge with desired amount of blue cheese dressing. Then top with diced tomatoes, diced red onion, additional blue cheese crumbles if desired, and course black pepper. Serve and enjoy!

Notes

  • I like to add more blue cheese crumbles to the dressing than the recipe calls for, but that is up to you. If you want the dressing to be thinner/milder, keep as is. If you want a stronger blue cheese flavor and like chunky blue cheese, add more crumbles.
  • A liberal pinch of strong, good-quality black pepper makes a lot of difference.
  • Place the dressing on the salad before toppings — they will have an easier time stick

Nutrition

Sodium: 443mgCalcium: 179mgVitamin C: 4mgVitamin A: 1054IUSugar: 5gFiber: 2gPotassium: 306mgCholesterol: 46mgCalories: 357kcalTrans Fat: 1gMonounsaturated Fat: 8gPolyunsaturated Fat: 14gSaturated Fat: 10gFat: 34gProtein: 7gCarbohydrates: 7gIron: 1mg
Keyword blue cheese wedge salad, wedge salad
Tried this recipe?Let us know how it was!

Please note that the blue cheese dressing recipe is via the Pioneer Woman. Get the recipe/read more here.

Y’all come back now, ya hear?

My best,

JC

Keep Up With JCP Eats

Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on InstagramFacebookPinterestTik TokTwitter, and LinkedIn. I also author a second website, Notable Kentucky, on which I write about all things of note in the Commonwealth of Kentucky. Read Notable Kentucky here.

  • Reply
    Vegetarian Caesar Salad - Leah Hawkins
    March 7, 2022 at 12:07 pm

    […] I like to use baby romaine, which helps to avoid any bitterness. The croutons are fresh and crisp, too. A dusting of freshly grated Parmesan and a dash of lemon juice make this delicious. You can find more great salad recipes here and here! […]

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