Wedge Salad with Blue Cheese

Crispy iceberg lettuce wedges topped with tangy blue cheese and smoky bacon create a satisfying contrast of textures and bold flavors. A creamy buttermilk dressing ties everything together with just the right amount of sharpness from garlic and vinegar. Perfect for a simple weeknight dinner or as an elegant steakhouse-style side that impresses without much fuss.

Ingredients

1 large head iceberg lettuce

8 oz thick-cut bacon (about 6 slices)

1 cup crumbled blue cheese, divided

3/4 cup sour cream

1/2 cup mayonnaise

2 tbsp buttermilk

1 tbsp white wine vinegar

1 clove garlic, minced

1 cup cherry tomatoes, quartered

1/2 small red onion, thinly sliced

2 tbsp fresh chives, minced

Freshly cracked black pepper

Kosher salt to taste

Instructions

Cook bacon in a large skillet over medium heat until crispy, about 8-10 minutes, flipping occasionally. Transfer to a paper towel-lined plate to drain, then chop into bite-sized pieces and set aside.

Prepare the blue cheese dressing by combining 1/2 cup of the crumbled blue cheese, sour cream, mayonnaise, buttermilk, white wine vinegar, and minced garlic in a medium bowl. Whisk until smooth, then season with salt and pepper to taste. Refrigerate until ready to use.

Remove any wilted outer leaves from the iceberg lettuce, then cut into quarters through the core, keeping the core intact to hold each wedge together. Rinse gently under cold water and pat completely dry with paper towels.

Place each lettuce wedge on a chilled salad plate. Generously spoon the blue cheese dressing over the top of each wedge, allowing it to cascade down the sides.

Top each dressed wedge with the remaining 1/2 cup crumbled blue cheese, chopped bacon, quartered cherry tomatoes, and sliced red onion.

Garnish with minced chives and finish with freshly cracked black pepper. Serve immediately while the lettuce is cold and crisp.