Classic Wedge Salad with Creamy Blue Cheese Dressing

There are a few things in life that just feel right—front porch sittin’ on a summer evening, the smell of bacon frying on a Saturday morning, and a classic blue cheese wedge salad showing up at your table before a thick, char-grilled steak. 

If you’ve ever stepped into one of those old-school steakhouses, where the waitstaff knows what you want before you do and the whiskey flows with a heavy hand, you know exactly what I mean.

And then, right on cue, that wedge salad lands in front of you, crisp and towering, draped in homemade blue cheese dressing that seeps into every fold, the smoky bacon and fresh tomatoes settling into the nooks and crannies like they were meant to be there. One bite, and you get crisp iceberg lettuce, salty bacon, the cool tang of bleu cheese—and suddenly, it feels like home.

Now, folks tend to think a meal like that belongs to a night out, but let me tell you—there’s no reason you can’t bring that steakhouse magic into your own kitchen. This is a simple recipe, built on fresh ingredients, and it’s just as welcome on a weeknight dinner table as it is alongside a sizzling ribeye on date night.

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Why You’ll Love This Recipe

• Crisp & Refreshing: Soaking the whole head of iceberg lettuce in cold water keeps it extra crisp.
• Savory & Smoky: Salty bacon adds an irresistible crunch.
• Creamy & Tangy: The balance of own blue cheese dressing, whole milk, and a splash of red wine vinegar takes it over the top.
• Easy & Elegant: A simple salad that’s perfect for entertaining or quick dinners.
• Make-Ahead Friendly: Prep the salad dressing and bacon bits in advance for easy assembly.

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The Story and Culture Behind the Wedge Salad

There’s something about a traditional wedge salad that makes you slow down. Maybe it’s because it’s a dish that’s been passed around steakhouse tables for generations, each forkful a perfect mix of crunchy bacon, fresh tomatoes, and that creamy, funky bite of blue cheese fan dressing. But this salad’s story goes back even further—to the days when a whole head of iceberg lettuce was a prized find at the local market, when refrigeration made it possible to ship crisp, sturdy greens all over the country, and when the American steakhouse became a temple of good food and good company.

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From Humble Beginnings to Steakhouse Royalty

By the early 20th century, crunchy iceberg lettuce had become the go-to green for homes and restaurants alike. Unlike its more delicate leafy cousins, iceberg could hold its own—staying crisp in transport, thriving in a salad bowl, and holding onto all that rich, creamy blue cheese vinaigrette without wilting.

It wasn’t long before steakhouses saw the beauty in simplicity. The classic blue cheese wedge salad became a staple, a prelude to the main event, a cold, refreshing bite before that first forkful of steak. The crunch of crunchy iceberg lettuce played off the richness of the meat, the salty bacon added depth, and the bleu cheese packed just enough bite to keep things interesting. It wasn’t just a salad—it was part of the ritual.

Equipment You’ll Need

• Sharp Knife: For slicing the iceberg lettuce into perfect wedges. A well-sharpened knife ensures clean cuts without bruising the leaves.
• Cutting Board: Provides a sturdy surface for prepping the lettuce, tomatoes, and bacon.
• Large Skillet: Essential for cooking bacon to crispy perfection.
• Mixing Bowls: Used for whisking up the blue cheese dressing and tossing the toppings.
• Paper Towels: Helps drain excess grease from the bacon, keeping it crisp and flavorful.
• Serving Platter: A large platter or individual plates for assembling and presenting the salad beautifully.

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Ingredients You’ll Need

For the Salad:

• Iceberg Lettuce: The star of the show—crisp, refreshing, and perfect for holding all that rich dressing.
• Thick-Cut Bacon: Adds a smoky, salty crunch to every bite.
• Cherry Tomatoes: Their sweetness balances out the tanginess of the blue cheese dressing.
• Chives or Green Onions: Provides a mild, fresh onion flavor that enhances the dish.
• Blue Cheese Crumbles: Because you can never have too much blue cheese.

For the Blue Cheese Dressing:

• Mayonnaise & Whole Milk: The creamy base that makes the dressing thick and luscious.
• Red Wine Vinegar & Lemon Juice: Adds acidity to balance the richness.
• Worcestershire Sauce: Brings a deep umami flavor.
• Mustard Powder & Fresh Garlic: Adds depth and a little kick.
• Kosher Salt & Black Pepper: Essential for seasoning.
• More Blue Cheese: Because, again, there’s no such thing as too much.
• Fresh Chives: For an extra layer of flavor.

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Instructions

Make the Blue Cheese Dressing:

1. In a medium bowl, whisk together the mayonnaise, whole milk, red wine vinegar, and Worcestershire sauce until smooth.
2. Stir in the mustard powder, minced garlic, salt, pepper, blue cheese, and chopped chives.
3. Cover and refrigerate for at least 30 minutes to let the flavors meld (or overnight for even better flavor).

Cook the Bacon:

1. Dice the bacon into small pieces.
2. Cook in a large skillet over medium-high heat until crispy.
3. Transfer to a plate lined with paper towels to drain excess grease.

Prepare the Lettuce:

1. Remove any wilted outer leaves from the iceberg lettuce.
2. Cut out the core and discard it.
3. Slice the head in half, then cut each half into 2-3 equal wedges.

Assemble the Salad:

1. Arrange lettuce wedges on individual plates or a large serving platter.
2. Drizzle with homemade blue cheese dressing.
3. Sprinkle with crispy bacon, halved cherry tomatoes, chives, and extra blue cheese crumbles.
4. Season with freshly ground black pepper to taste.

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Chef Secrets & Tips

• Chill Your Lettuce: Soaking the wedges in cold water before serving makes them extra crisp.
• Use High-Quality Blue Cheese: Opt for a good brand like Point Reyes or Gorgonzola for the best flavor.
• Make It a Meal: Top with grilled steak or chicken for a heartier dish.
• Balancing Flavors: If the dressing tastes too sharp, add a pinch of sugar or an extra splash of lemon juice to mellow it out.
• Perfecting the Texture: For extra-crispy bacon, cook it in the oven at 400°F on a wire rack over a baking sheet.
• Presentation Tip: Serve on chilled plates to keep the salad cool and crisp.

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Serving Suggestions

• Pair with a ribeye steak and a baked potato for a true steakhouse experience.
• Serve alongside Grilled Shrimp or Simply Grilled Salmon for a lighter meal.
• Enjoy as a side salad to barbecue brisket or smoked ribs for a Southern twist.

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Commonly Asked Questions

Can I make this ahead of time? 

Yes! Prep the dressing and bacon in advance. Assemble just before serving.

What’s the best blue cheese to use? 

Point Reyes (my favorite), Maytag, or Gorgonzola are excellent choices.

Can I use a different lettuce? 

Sure! Romaine hearts or butter lettuce work well, though the texture will be softer.

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Storage Tips

• Dressing: Store in an airtight container in the fridge for up to 5 days.
• Bacon: Cooked bacon keeps well in the fridge for up to 3 days.
• Lettuce: Store wedges in a sealed bag with a paper towel to keep them crisp.

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Bringing the Steakhouse Home

So, whether you’re recreating that perfect steakhouse meal or just looking for a simple salad that brings bold flavors to the table, this classic blue cheese wedge salad is one that never goes out of style. It’s a little fancy without being fussy, a little indulgent without being over-the-top. And most importantly, it’s proof that sometimes, the best dishes don’t need reinventing—they just need the right touch.

So grab yourself a head of lettuce, crisp it up in cold water, pile on the bacon bits, and drown it in homemade dressing. Because when a dish is this good, the only thing left to do is dig in.

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