Classic Wedge Salad Recipe

Have you ever sat down at a dimly lit steakhouse and wondered why a simple hunk of lettuce costs twenty dollars? I used to think it was a bit of a scam until I tried making a proper one at home.

There is something incredibly satisfying about the way a cold knife glides through a tight head of iceberg, followed by the reckless pouring of thick, creamy dressing that pools into every little crevice.

This recipe isn't just about throwing some stuff on a plate; it's about the architecture of flavor. We want the bacon to be so crispy it almost vibrates, the tomatoes to be bursting with juice, and the blue cheese to have that specific, pungent kick that cuts right through the fat.

It’s the ultimate lazy person's salad that looks like a million bucks.

We are going to focus on the cold factor here. Warm lettuce is the enemy of a good Wedge Salad. I’ll show you how to keep things icy and how to make a dressing that actually clings to the lettuce rather than sliding off onto the plate. Honestly, don't even bother with low-fat sour cream here.

We’re going for indulgence, or we’re not going at all.

Creating the Classic Wedge Salad

The secret to a great salad isn't just the ingredients; it's the temperature. If your lettuce is room temperature, the whole thing feels limp and sad. I always throw my salad plates in the freezer for ten minutes before serving. It sounds extra, but it keeps that first bite shatteringly crisp.

We also need to talk about the bacon. We want it thick cut and rendered until it’s dark mahogany, providing a smoky crunch that mimics the charred crust of a steak.

Science of the Perfect Crunch

• Cell Turgor Pressure: Chilling the iceberg lettuce in ice water before serving increases the internal water pressure in the plant cells, making the leaves "shatter" when bitten.
• Emulsification Stability: The combination of Hellmann's Mayonnaise and Daisy Sour Cream creates a stable fat in-water emulsion that stays thick even when it hits the moisture on the lettuce.
• Maillard Reaction: Frying the Wright's Brand Bacon at a steady medium heat browns the proteins and sugars, creating those complex, savory notes that balance the sweet cherry tomatoes.
• Acid Protein Interaction: The Champagne Vinegar and lemon juice slightly denature the proteins in the sour cream, thickening the dressing further so it grips the lettuce "shelves."

Precise Recipe Specs

When we talk about the perfect Wedge Salad, we have to look at how we prep our protein. I’ve found that the way you cook your bacon drastically changes the texture of the final dish. If you enjoy the creamy tang of this dressing, you might also like my Homemade Caesar Salad recipe.

Chef's Tip: Freeze your blue cheese for 10 minutes before crumbling. This prevents it from turning into a paste and gives you those distinct, beautiful nuggets in the dressing.

Component Analysis and Science

Getting the balance right is everything. For another family favorite that uses a similar creamy base, check out The Creamy Homemade recipe.

Essential Kitchen Tools

You don't need a kitchen full of gadgets for an easy Wedge Salad, but a few specific items make it much better.

1. Lodge Cast Iron Skillet: Essential for getting that deep, even sear on the bacon without burning the edges.
2. Global G-2 Chef's Knife: A very sharp, thin blade is necessary to slice through the iceberg without crushing the delicate internal layers.
3. Large Stainless Mixing Bowl: I use this to "shock" the lettuce wedges in ice water.
4. Glass Mason Jar: My favorite way to mix the dressing. You just shake it until it's velvety, and it's ready for storage.

Essential Shopping List

I’ve listed the exact amounts you’ll need from the schema data. Don't skip the Champagne vinegar; it really makes a difference compared to the harshness of apple cider vinegar.

• 1 cup (240g) Heavy Sour CreamWhy this? Provides the thick, luxurious body the dressing needs.
• 1/2 cup (120ml) Full fat MayonnaiseWhy this? Adds silkiness and helps the dressing emulsify.
• 1 tbsp (15ml) Freshly squeezed lemon juiceWhy this? Cuts through the heavy fats with citrus brightness.
• 1 tbsp (15ml) Champagne vinegarWhy this? Adds a sophisticated, mild acidity.
• 1 tsp (5g) Worcestershire sauceWhy this? The "secret" umami kick that makes it taste professional.
• 1 clove Garlic, finely minced
• 4 oz (115g) Blue Cheese crumbles
• 1/2 tsp (2.5g) Coarse black pepper
• 1/4 tsp (1.5g) Fine sea salt
• 1 large head Iceberg Lettuce
• 6 slices (170g) Thick cut smoked bacon
• 1 cup (150g) Cherry tomatoes, halved
• 1/4 cup (30g) Chives, finely chopped
• 2 tbsp (20g) Red onion, finely minced
• 1 oz extra Blue Cheese crumbles for garnish

Bringing Everything Together

1. Fry the bacon. Place the 6 slices of thick cut bacon in a cold Lodge skillet and turn heat to medium. Note: Starting cold renders more fat for a crispier result.
2. Render until brittle. Cook for about 10 minutes until deep brown and sizzling. Drain on paper towels.
3. Mix the base. Whisk the 1 cup sour cream and 1/2 cup mayonnaise in a glass bowl until smooth.
4. Season the dressing. Stir in the lemon juice, vinegar, Worcestershire, minced garlic, pepper, and salt.
5. Fold in cheese. Gently stir in the 4 oz of blue cheese crumbles until just combined but still chunky.
6. Prep the lettuce. Remove the outer leaves of the iceberg, then "thwack" the core on the counter and pull it out.
7. Cut the wedges. Slice the head into 4 equal quarters until you see the beautiful internal layers.
8. Shock the lettuce. Dip the wedges into ice water for 30 seconds, then drain upside down on towels. Note: This ensures the crispest possible bite.
9. Assemble the salad. Place each wedge on a chilled plate. Pour the dressing generously over the top.
10. Top and serve. Scatter the bacon, cherry tomatoes, chives, red onion, and the extra 1 oz of blue cheese over the wedges until the toppings are evenly nestled.

Troubleshooting Texture and Flavor

Sometimes things go wrong, even with a salad. If the lettuce feels "swampy," you probably didn't dry it enough after the ice bath. Water is the enemy of dressing adhesion.

Soft or Soggy Lettuce

This happens if the lettuce is too warm or has sat with the dressing on for too long. Iceberg is 96% water, so once you salt it via the dressing, osmosis starts pulling that water out.

Runny Blue Cheese Dressing

If your dressing looks like milk, your sour cream might have been low-fat, or you over mixed it. The fat in the mayo and sour cream needs to stay suspended to keep that thick, "gloopy" steakhouse vibe.

Customizing the Flavor Profile

• If you want more spice, add black pepper. Freshly cracked pepper is key. I use a coarse grind to get those little "flavor landmines" throughout the salad.
• If you want a lighter version, use yogurt. You can swap half the sour cream for Greek yogurt, but be aware it will be tangier.
• If you want a "California" twist, add avocado. Thinly sliced avocado adds a velvety fat that pairs beautifully with the crisp lettuce.

Myths about Iceberg Lettuce

Myth: Iceberg has zero nutritional value. While it's not a kale level "superfood," iceberg provides significant hydration, Vitamin K, and Vitamin A. It's not "just water"; it's a structured vegetable with actual benefits.

Myth: You should always tear lettuce, never knife cut. For a Classic Wedge Salad, the knife cut is essential. It creates flat surfaces that allow the dressing to coat the layers evenly. Tearing would ruin the "wedge" architecture we need.

Storage and Zero Waste

Storage: The dressing will stay fresh in an airtight jar in the fridge for up to 5 days. However, once the salad is assembled, it must be eaten immediately. You cannot save a dressed Wedge Salad; it will turn into a puddle of sadness within an hour.

Zero Waste: Don't throw away that lettuce core! You can actually place it in a shallow bowl of water on a sunny windowsill, and it will start to sprout new leaves within a few days. For the bacon grease left in your skillet, filter it through a coffee filter and keep it in a jar in the fridge.

It’s "liquid gold" for frying eggs or sautéing green beans later in the week.

Perfect Side Dish Pairings

This salad is the ultimate wingman for a heavy protein. It pairs perfectly with a seared ribeye or a grilled salmon fillet. If you're looking for a complete lunch spread, this goes beautifully alongside a Classic Egg Salad Sandwich recipe.

Right then, let's crack on with the prep. Trust me on this once you master the home version of the Wedge Salad, you'll never feel the need to order it out again. It’s all about the crunch, the chill, and that glorious, funky blue cheese. Enjoy the sizzle of that bacon and the shatter of that lettuce!