Crisp Wedge Salad with Blue Cheese, Bacon & Creamy Dressing

Treat yourself to a steakhouse favorite with this Classic Wedge Salad. Crisp iceberg lettuce, creamy blue cheese dressing, and salty crumbled bacon combine for a crave-worthy lunch or starter.

Few steakhouse starters are as instantly recognizable as the Wedge Salad. Like the Mandarin Orange Chicken Salad that draws attention at lunch spots, a well-made wedge always stands out on the table—crisp, simple, and satisfying.

Originally popular in the 1950s, the iceberg-based Wedge fell out of fashion for a time as other greens rose in prominence. Since the mid-2000s it has enjoyed a comeback on restaurant menus, returning to its place as a classic starter and casual lunchtime option.

Whether ordered alone at midday or as an appetizer to a steak dinner, a properly executed Wedge is hard to beat.

Exactly What is a Wedge Salad?

A Wedge Salad is exactly what it sounds like: a salad built around a wedge of iceberg lettuce. Instead of shredding or tearing the leaves, the head is quartered and served intact so the dressing can settle into the layers.

Less is often more with this dish. The classic components are blue cheese dressing and crumbled bacon. Common additions include chopped red onion, halved tomatoes, snipped chives, and crumbled hard-cooked egg. Some diners also serve it with Russian dressing.

Tomatoes give the wedge a BLT-like touch—imagine a BLT with the tang of blue cheese. It’s not intended as a light health dish, but it’s deeply satisfying.

You can customize the wedge with any salad topping you enjoy, but the classic pairing of creamy blue cheese and smoky bacon is hard to beat: the dressing pools into the lettuce crevices while bacon provides salty crunch and chives and cracked black pepper finish it off.

How to Make a Classic Wedge Salad

The Wedge is straightforward, but execution matters. Follow a few simple steps for restaurant-quality results.

First, use a very fresh, well-chilled head of iceberg for maximum crunch. Remove any limp outer leaves, cut the head into quarters, and remove the core. Rinse gently between the layers and dry thoroughly so the dressing adheres without making the lettuce soggy.

Place each wedge cut side up on a chilled plate with the rounded outer side down. This exposes the layers so dressing can seep in. Handle the wedge gently to keep it intact; some loosening of outer layers is normal.

Pour blue cheese dressing over the wedge before adding toppings so the bacon and crumbles cling to the leaves. Add crumbled bacon and smaller toppings over the top, arranging larger items—such as halved cherry tomatoes or extra chunks of blue cheese—around the base. Finish with snipped chives and freshly cracked black pepper right before serving.

Prepping your bacon? Baking bacon in the oven yields evenly crisp slices that crumble nicely and makes cleanup easier.

Serve the wedge immediately while the lettuce is still cold and crisp.

Casual Entertaining: A Wedge Salad Bar

For an informal gathering, set up a Wedge Salad bar with a selection of dressings and toppings so guests can assemble their own wedges. Keep the lettuce, dressings, and most toppings chilled—small bowls tucked into trays lined with ice work well.

Present iceberg wedges on a chilled serving tray, marble platter, or a bowl with an ice compartment to keep them crisp. Offer bowls of bacon, blue cheese, onions, tomatoes, and other optional toppings so guests can customize.

Pair the salad with grilled steaks or pan-seared steak, creamed spinach, and sautéed mushrooms for a classic steakhouse night at home.