Classic Wedge Salad

There's something so oddly satisfying about a crisp and creamy wedge salad. It's nothing overly unique to any one steakhouse, but the retro, classic combination of flavors and textures is craving-worthy.

When it comes to Wedge Salad, there's a few specific ingredients required to hit that plate. And in my humble, salad-eating opinion, it boils down to crisp bacon, punchy blue cheese, and creamy, herby dressing.

And while you could certainly tear the lettuce and serve a chopped salad, slicing the iceberg into neat wedges is so visually appealing. In true form, it's a beautiful and easy accompaniment to a medium-rare ribeye or thick pork chop for a steakhouse experience right at home!

Classic Wedge Salad

Ingredients

For the dressing

· ¾ cup plain Greek yogurt

· 1 clove garlic, grated

· 2 tbsp fresh parsley, minced

· 1 tbsp fresh dill, minced

· 1 tbsp fresh chives, minced

· ½ tsp Worcestershire

· ½ tsp white vinegar

· ¼ tsp black pepper

· Heavy pinch paprika

· Heavy pinch kosher salt

· 3-5 shakes hot sauce

· ¼ cup buttermilk

· water

For the salad

· 1 head iceberg lettuce

· 1 tomato, diced

· 2 tbsp red onion, sliced very thin

· 4 sliced bacon, cooked and crumbled

· 2oz blue cheese, crumbled

For the dressing… whisk together all ingredients in a large measuring cup. Add small splashes of water until the dressing reaches a thick yet pourable consistency. Cover with plastic wrap and chill until ready to serve. Flavors will continue to mingle the longer the dressing chills.

For the salad… with the core at the base, slice the lettuce into 4 equal wedges. Leave the core intact to keep the wedge held together. Arrange the wedges on a platter or plates. Drizzle each wedge generously with dressing. Top with tomatoes, red onion, bacon, and blue cheese. Serve additional dressing on the side.

Serves 4

Notes

Don’t skip the fresh herbs!

GF Friendly Gluten Free Friendly!