Name: Iceberg Wedge Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 Servings
Cuisine: American

From the Cook

1/8

Warning0 allergens identified

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Arrange lettuce quarters on plates.

In a medium bowl, whisk together mayo, sour cream, buttermilk, salt, pepper, garlic and lemon juice.

Fold bleu cheese crumbles into dressing.

Pour desired amount of dressing over the lettuce wedge.

Top with crumbled bacon, bleu cheese crumbles and tomatoes.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Chill Your Lettuce & Plates 🧊
Refrigerate your iceberg lettuce and serving plates for at least 2 hours before serving to keep the wedges crisp and the dressing from wilting the lettuce too quickly.
Make Dressing 24 Hours Ahead 🕐
Prepare your blue cheese dressing the day before to allow flavors to meld and develop deeper complexity, resulting in a more sophisticated taste than same-day preparation.
Render Bacon Low & Slow 🥓
Cook bacon at medium heat for extra-crispy results without burning, then crumble it right before serving to maintain maximum crunch and prevent it from absorbing moisture from the dressing.
Cut Wedges with Sharp Knife & One Motion ✂️
Use a sharp chef's knife dipped in hot water and wiped clean between cuts to slice clean wedges without bruising or separating the delicate lettuce leaves.
Balance Blue Cheese Crumbles & Dressing 🧀
Reserve some of your largest blue cheese crumbles as a garnish rather than mixing all into the dressing, allowing diners to experience distinct pockets of cheese flavor and texture contrast.