This classic wedge salad is a timeless favorite that combines crisp iceberg lettuce, rich blue cheese dressing, and crunchy bacon. With just a few simple ingredients, it delivers the perfect balance of cool, creamy, and savory flavors. It’s an easy side dish that feels right at home alongside steaks, grilled chicken, burgers, or other hearty entrées.
Simple yet satisfying, this old-fashioned steakhouse staple remains a crowd-pleaser for good reason.
| Ingredient | Amount |
|---|---|
| Iceberg lettuce | 1 small head (about 1–1½ lbs) |
| Blue cheese dressing | ½ cup |
| Thick-cut bacon, cooked and crumbled | 4 slices |
Remove any damaged or wilted outer leaves from the iceberg lettuce. Trim a small portion from the stem end while keeping the head intact. Rinse thoroughly and pat dry.
Place the lettuce stem-side down on a cutting board. Slice it in half from top to bottom, then cut each half in half again to create four wedges.
Use two wedges for serving and refrigerate the remaining wedges for later use.
Place the wedges on serving plates with the cut sides facing upward. Tuck any loose leaves underneath to help support the wedges and add extra crunch.
Spoon the blue cheese dressing generously over each wedge, allowing it to flow naturally between the layers of lettuce.
Tip: If the dressing is especially thick, stir in a small amount of water or cream to achieve your preferred consistency.
Sprinkle the crumbled bacon evenly over the lettuce, ensuring each wedge gets plenty of savory crunch.
Serve while the lettuce is cold and crisp. A steak knife and fork make it easy to enjoy every bite with the perfect combination of lettuce, dressing, and bacon.
Pair this wedge salad with grilled steak, roasted chicken, pork chops, prime rib, or a bunless burger. For a classic steakhouse-inspired meal, add sautéed mushrooms, roasted asparagus, or your favorite vegetable side.
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