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This wedge lettuce Recipe is the perfect side dish or light main course. Made with iceberg lettuce, bacon, tomatoes, blue cheese, hard boiled egg and drizzled with homemade blue cheese dressing and a balsamic reduction, you’ll fall in love with this traditional steakhouse salad. So delicious served with steak and baked potatoes.
What is a wedge lettuce?
A wedge lettuce is probably one of the easiest salads you can make. It’s literally an iceberg lettuce cut into four, drenched in some dressing, a heap of toppings on top and a delicious balsamic reduction glaze drizzled over everything. And gosh, it’s amazing. Traditionally, it has bacon, blue cheese dressing, and tomatoes. I add all of those delicious toppings and a few extras to make it more filling and take it to the next level. Perfect salad for lunch or side salad for dinner.
I’ve never felt so strong over a salad. Well, that’s not quite right…here are some other salads I LOVE: Kale Salad with White Balsamic Maple Dressing, Strawberry Spinach Salad with Bacon, Chopped Southwest Chicken Salad Recipe with Corn, Peach and and basil burrata salad.
How to make a wedge salad
Here are all the key details on how to prepare this amazing wedge salad. See the printable recipe card below for full recipe details.
Clean and cut the iceberg lettuce
take one whole lettuce and remove any wilted or brown leaves from the outside. Hold the entire head of lettuce, core-side down, and smack it vigorously on the counter a few times to loosen the core. Wiggle your fingers out and remove the center core. Fill the entire head of lettuce with cold water to rinse off any leaves inside. Since it grows like a cabbage or an onion, all layers are flushed! After it is filled with water, rinse the exterior. Pour out as much water as possible and shake out excess water. Drain face down on a clean kitchen towel for 5-10 minutes.
Cut the entire head in half and then cut one half in half again to get 2 individual wedges. Place each wedge on a plate, curved side down.
Can I grill my salad?
Yes, you absolutely can! I love a good charred look and good taste. For grilling, cut and clean your salad as usual. Drizzle something over it olive oil then sprinkle with it Salt and pepper. Grill for a few minutes on each flat side until desired charcoal is achieved.
Make the blue cheese dressing
Whisk together in a small bowl Greek Yogurt, Sour Cream, Mayonnaise, Milk, Worcestershire, Blue Cheese Crumbles, White Balsamic Vinegar, Salt and Pepper together. Put aside.
Can I use store bought dressing?
Yes, you absolutely can! Try Bolthouse Blue Cheese or Ranch Dressing. These are some of my favorites that I find in the refrigerated section at the grocery store alongside the produce and packaged salads.
Make a balsamic reduction
Combine in a small saucepan dark balsamic vinegar and Honey. Simmer on low for about 5 minutes, swirling the pan to prevent burning. Remove from the heat once the balsamic has reduced and thickened.
Assemble your salad
Place on two plates Wedges of iceberg lettuce, cut side up. Drizzle generously with it Dressing. lace with Bacon, eggs, tomatoes, extra blue cheese and chives. Drizzle a small amount of this balsamic reduction on every salad. Surcharge.
Here is a list of what I used for my wedge lettuce:
- bacon – Gorgeous bacon! The perfect salty complement to everything else on this salad. Also, here is a helpful guide to cooking bacon in the oven.
- Hard boiled eggs – A classic addition to any salad recipe.
- cocktail tomatoes – Adds color with sweet, juicy flavor.
- Blue Cheese Crumbles – Warning, if you don’t like blue cheese, this recipe might not be for you. You can also use feta, goat cheese, or shredded cheddar.
- Chives & Black Pepper – for a nice garnish, but totally optional.
More topping ideas
You don’t have to just use the toppings I used! Feel free to customize this wedge salad to your liking. Here are a few ideas: nuts, candied nuts, carrots, olives, artichoke hearts, sesame, red onion, roasted red peppers, fried onions, cucumber, sprouts, chickpeas, avocado and whatever else your little heart desires!
How to eat a wedge salad
I usually pack a wedge salad with a steak knife and fork. A sufficiently large (and sharp) knife is key. Cut off a small piece, then prick away whatever toppings you want in one bite. It’s a bit like preparing a chopped salad right on the plate.
What to serve with a wedge salad
A good wedge salad goes perfectly with a meaty main course! It’s more of a steakhouse recipe, so of course it would be my top choice, served with steak and/or baked potatoes. But here are a few more ideas:
How to store cut lettuce and keep it crisp
Using fresh and cold iceberg lettuce is the best way to prepare and store a crunchy salad! After washing the entire head of lettuce, store it (or any leftover portion of it) by wrapping the cut side in a paper towel and storing it in a gallon-size ziplock bag. Before storing, remove as much water as possible and keep the cut side (or core side) down so it can continue to drain. It should stay fresh for up to 1 week.
More salad recipes to try!
If you’re as obsessed with wedge salads as I am, then this recipe goes to you! And if you think you don’t like wedge salad, I would urge you to try all the goodies and see how you REALLY feel about it. I promise it’s tastier than you think.
Have a nice day friends!!
A wedge salad with low-fat blue cheese dressing and plenty of toppings is the perfect side dish that goes with almost any dinner.
for the balsamic reduction drizzle
Take a whole head of lettuce and remove any wilted or brown leaves from the outside. Hold the entire head of lettuce, core-side down, and smack it vigorously on the counter a few times to loosen the core. Use your fingers to slide out the center core. Fill the entire head of lettuce with cold water to rinse off any leaves inside. Since it grows like a cabbage or an onion, all layers are flushed! After it is filled with water, rinse the exterior. Pour out as much water as possible and shake out excess water. Drain face down on a clean kitchen towel for 5-10 minutes.Cut the entire head in half and then cut one half in half again to get 2 individual wedges. Place each wedge on a plate, curved side down. Save the other half of the head of lettuce by wrapping the cut side in a paper towel and storing in a gallon-size ziplock bag.
In a small bowl, whisk together all the ingredients for the dressing. Put aside.
In a small saucepan, combine dark balsamic vinegar and honey. Simmer on low for about 5 minutes, swirling the pan to prevent burning. Remove from the heat once the balsamic has reduced and thickened.
Place the iceberg lettuce, cut-side up, on two plates. Drizzle generously with dressing. Top with bacon, eggs, tomatoes, extra blue cheese and chives. Drizzle a small amount of the balsamic reduction onto each salad. Surcharge.
Calories: 201kcal | Carbohydrates: 8thG | Protein: 11G | Fat: 13G | Saturated Fatty Acids: 5G | Cholesterol: 202mg | Sodium: 250mg | Potassium: 420mg | Fiber: 2G | Sugar: 6G | Vitamin A: 1430ie | Vitamin C: 9.6mg | Calcium: 134mg | Iron: 1.3mg