Wedge Salad

How to Make Wedge Salad

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1. Cook the bacon in a frying pan over medium heat for 8 minutes, turning, until crisp. Drain on kitchen paper and crumble when cool.

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2. Mash half of the blue cheese with the buttermilk, then whisk in the mayonnaise, sour cream, lemon juice and pepper. Fold in the rest of the cheese.

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3. Remove any loose outer leaves from the lettuce and cut out the core, then cut the head into 4 wedges.

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4. Set each wedge on a plate, spoon over the dressing, and scatter with the bacon, tomatoes and chives.

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5. Serve at once with a knife and fork.

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Tips for Making Wedge Salad

• Chill the iceberg well before you cut it. Cold, crisp lettuce is what makes the salad work, and a cool wedge stays crunchy under a heavy dressing.
• Keep the dressing thick. It should sit on the lettuce like a sauce, not run off it.
• Dress at the table. Iceberg is a robust lettuce, but a wedge left dressed for 30 minutes starts to weep and lose its snap.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

What to Serve with Wedge Salad

• Grilled steak
• Baked potato
• Crusty bread

Storing & Reheating Wedge Salad

Best assembled just before serving. The dressing keeps for 4 days in the fridge, and the wedges keep undressed for a day wrapped in damp kitchen paper.

Wedge Salad FAQ: Common Questions

Wedge Salad Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.