Wedge Salad

A wedge salad with blue cheese buttermilk dressing is a wonderful thing. I love the way the dressing gets down between the leaves making every bite delicious. It is a salad you can cut with a steak knife, which makes it so good when paired with a nice piece of seared steak.

It is colorful, beautiful, and stands tall above the plate, making folks at the next table cast jealous glances, wishing they had given more thought to what they ordered.

Lope de Vega: There is no greater glory than love, nor any greater punishment than jealousy.

Go ahead, grab a steak knife and cut through that crunchy iceberg lettuce. Take a big blue cheese buttermilk dressing drenched bite and grin while you dab your chin. Yes, they will be envious, but that is all part of the fun!

Wedge Salad Recipe

Wedge Salad

Scott James Gaspard

Iceberg lettuce quarters topped with blue cheese buttermilk dressing, pickled red onions, bacon bits, cucumber, carrot, diced tomatoes, and green onions.

5 from 1 vote

Print Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Salad

Cuisine American

Servings 4 people

Calories 233 kcal

Equipment

• cutting board
• kitchen knife
• small glass bowl

Ingredients

  

1x2x3x

• 1 small red onion – finely diced.
• ½ cup white wine vinegar – for soaking the onions.
• 4 slice bacon – cut into ½ inch pieces.
• 1 head iceberg lettuce – outer leaves discarded, quartered through the core.
• 2 cups Blue Cheese Buttermilk Dressing
• ½ cup bread crumbs – unflavored.
• 2 small tomatoes – diced, about 8 oz total.
• ½ tsp sea salt
• ¼ tsp black pepper – freshly ground.
• ¼ cup chives or green onions – minced

Instructions

 

• Soak finely diced red onion in white wine vinegar for at least 30 minutes
  1 small red onion, 1/2 cup white wine vinegar
• Fry bacon pieces until crisp, and set aside
  4 slice bacon
• Place salad wedge on a plate
  1 head iceberg lettuce
• Ladle buttermilk blue cheese dressing over the top
  2 cups Blue Cheese Buttermilk Dressing
• Lightly sprinkle with bread crumbs
  1/2 cup bread crumbs
• Add a spoonful of pickled red onion
• Add a spoonful of chopped tomato
  2 small tomatoes
• Add crumbled bacon
• Add salt and pepper
  1/2 tsp sea salt, 1/4 tsp black pepper
• Add minced chives
  1/4 cup chives or green onions

Notes

Pairs nicely with sliced, smoked and seared hanger steak or skillet ribeye.

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Nutrition

Calories: 233kcal | Carbohydrates: 20g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 640mg | Potassium: 481mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1.265IU | Vitamin C: 15mg | Calcium: 87mg | Iron: 2mg

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More Information

I became a real fan of Wedge Salad after dining at Steiner Ranch Steak House in Austin, TX. They serve a wedge of iceberg lettuce topped with applewood smoked bacon, tomato, green onion, gorgonzola crumbles and blue cheese dressing. It is very delicious, and pairs perfectly with grilled steak!

My version is a bit more colorful, and stands tall on the plate. The pickled red onions give it a tanginess that works well with the flavor of blue cheese. Sometimes I like the salad as a meal by itself, and I might add some additional vegetables like cucumber or carrot. It all adds to the crunch and presentation.

I hope you enjoy it as much as I do!