Wedge Salad with Blue Cheese Dressing
Ice-cold iceberg wedges smothered in chunky homemade blue cheese dressing with crispy bacon, cherry tomatoes and red onion.
By Marisol Vance, Founder & Head of Recipe Development
Published April 9, 2026
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Level
- Easy
The wedge salad is a steakhouse icon for good reason. A crisp, ice-cold wedge of iceberg lettuce is the perfect vehicle for a thick, tangy blue cheese dressing that drips down into every layer.
The homemade dressing is the star here, and it takes just minutes. Mashing part of the blue cheese into the mayonnaise flavors the whole base, while the rest is folded in at the end so you get big, creamy chunks. Let it chill for at least 30 minutes so the flavors come together.
Top with crunchy bacon, sweet cherry tomatoes and mellow soaked red onion. Serve it before a steak dinner, or alongside burgers at a backyard cookout.
- Chunky homemade blue cheese dressing
- Steakhouse classic at home
- Ice-cold, crisp and crunchy
Ingredients
Directions
In a medium bowl, mash 2 oz of the blue cheese into the mayonnaise with a fork to make a chunky paste.
Whisk in the sour cream, buttermilk, lemon juice, Worcestershire, garlic and 1/2 tsp pepper until creamy.
Fold in the remaining blue cheese, leaving some large chunks. Season with salt and thin with more buttermilk if needed. Cover and refrigerate for at least 30 minutes.
Cook the bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Drain on paper towels and crumble.
Soak the sliced onion in ice water for 10 minutes to soften its bite, then drain and pat dry.
Remove any wilted outer leaves from the iceberg and trim the brown end of the core. Cut the head in half through the core, then cut each half in half again so each wedge keeps a piece of core to hold it together.
Rinse the wedges, shake off the water, pat dry and refrigerate until very cold.
Season the cherry tomatoes with a pinch of salt and pepper.
Set a wedge on each chilled plate and spoon the dressing generously over the top so it runs into the layers.
Scatter the bacon, tomatoes, onion and chives over the wedges, finish with more black pepper and serve cold.
Test-kitchen tips
- The dressing keeps for up to 5 days in the refrigerator and tastes even better the day after it is made.
- Chill the plates in the freezer for 10 minutes before serving so the lettuce stays extra crisp.
- Swap the blue cheese for Gorgonzola for a milder, creamier dressing, or add a few toasted walnuts for crunch.
