wedge salad

This is a wedge salad recipe that I always enjoy. Crispy lettuce, rich homemade dressing, bacon, and easy tomato and onion pickles. That’s nice!

If you take us to a classic steakhouse, there’s a very good chance that at least one person will order a wedge salad. However, we’re sticking with it. There should be plenty of lettuce, the dressing should be rich and have a blue cheese flavor, and tomatoes are a must (bacon is also on the list of expectations).

We have this homemade wedge salad for dinner. Sometimes eaten alone or with a protein such as grilled steak or baked salmon.

main ingredients

Iceberg lettuce: A classic choice for wedge salads. Grasp the larger heads and remove any tattered or brown leaves. Then cut off the bottom to prevent the stem from turning brown. Once sliced ​​into 4 wedges, the salad is ready. A romaine lettuce core cut in half is also delicious. Bacon: I love thick-cut bacon and usually cook it in the oven. Less mess than a frying pan. Cook bacon until crispy and topping salads. Tomatoes: Use the best tomatoes available. The photo shows medium-sized sliced ​​tomatoes, but cherry tomatoes or heirloom tomatoes are also delicious. Onions: If you prefer sweet onions, pickle them briefly for 5 minutes to soften their raw, sharp flavor. Yellow or red onions also work well. Blue Cheese Dressing: We use homemade blue cheese dressing, so please feel free to use it. It’s easy to make and much tastier than the ones you buy at the supermarket. You will need mayonnaise, sour cream (or yogurt), blue cheese, lemon juice and parsley. Then add a little milk or buttermilk to thin it out a bit. When buying blue cheese, we prefer to buy wedges rather than crumbled cheese, and we especially love gorgonzola.

See the complete recipe with measurements below.

How to make wedge salad

Tip 1: Make easy pickles of tomatoes and onions. The first step in making a wedge salad recipe is to mix together thinly sliced ​​sweet onions, chopped tomatoes, a little rice vinegar, and a pinch of salt. Then set this aside while you make the dressing and salad. The onions will soften as they sit, softening their raw flavor a bit, and the tomatoes will release some of their juices (which are great when spooned over salads).

Tip 2: You can also make the dressing in advance. The following dressing can be stored in the refrigerator for about a week. It only takes 5 minutes to make, so if you’re looking for quick meal prep, make the dressing and you’ll be one step closer to homemade wedge salad later in the week. As you can see when making it, it is quite thick. Add a tablespoon or two of milk to thin it out a bit, or wait until you’re ready to make the salad and then thin it out.

Tip 3: Assemble the salad. Place the iceberg slices on a plate and drizzle the rich, creamy dressing on top, making sure to coat every inch of the lettuce. Next, layer with pickled onions and tomatoes, chopped bacon, fresh herbs, and blue cheese (optional). Finish with a pinch of freshly ground black pepper and enjoy. By the way, you can also cut the lettuce into slabs, like in this Strawberry Iceberg Salad.

offer suggestions

This salad makes a great appetizer, but we mostly enjoy it as a main meal with a little extra protein. Consider sides like lemon-dill salmon, juicy chicken breast, marinated steak, or grilled chicken.

Other classic salads