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
Frequently Asked Questions
You’ll need to purchase a head of iceberg lettuce to make a wedge. One head produces four large wedges.
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.
In this recipe, I used bacon bits, diced tomatoes, diced red onion, black pepper, and blue cheese dressing.
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
How To Make A Blue Cheese Wedge Salad
- 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!
Blue Cheese Wedge Salad: Tips and Tricks
- 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 sticking to the dressing than the lettuce, making for a better presentation.
Other Dressing Recipes That I Love
The Recipe
Blue Cheese Wedge Salad
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
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
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1 Comment
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