Hey there! So, have you ever had one of those days where you just want something simple but fancy-looking to eat? I totally have, and that’s when a classic wedge salad comes to the rescue. I remember the first time I tried making it. It was for a dinner with my in-laws (yikes!) and I needed something impressive yet foolproof. Spoiler: this salad was a hit! Plus, there’s something about the crunchy iceberg lettuce that’s oddly satisfying. It’s like a little mountain of freshness on your plate.
Why You’ll Love This Salad
I whip this up whenever I want to feel like I’m dining at a posh restaurant without leaving my kitchen. My family goes crazy for it because it’s so crispy and the blue cheese dressing just makes everything better (I could probably eat that by the spoonful if I’m honest). And let’s not forget, it’s super easy—if you can chop, you can make this salad.
Ingredients List
- 1 head of iceberg lettuce (or romaine, if you’re feeling rebellious)
- 1 cup cherry tomatoes, halved (but I’ve been known to use grape tomatoes in a pinch)
- 4 slices of bacon, cooked and crumbled (or those bacon bits for lazy days)
- 1/2 cup blue cheese dressing (or ranch, if blue cheese isn’t your jam)
- 1/4 cup crumbled blue cheese (optional—but come on, it’s great)
- Fresh chives, chopped (my grandmother insists they’re crucial… I’m kinda with her on this one)
Directions
- First things first, chop your iceberg lettuce into quarters. I find it easier to cut the core out first, but hey, you do you.
- Place each wedge on a plate. And this is where I usually sneak a taste of the blue cheese dressing—just to make sure it’s not poison, you know?
- Drizzle the dressing generously over each wedge. Don’t be shy here; more is more.
- Scatter the cherry tomatoes and bacon bits over the top. Don’t worry if it looks a bit messy—rustic is charming, right?
- Sprinkle the crumbled blue cheese and chives for that extra kick of flavor.
- Give it a final touch with some freshly cracked black pepper. Trust me, it makes a difference.
Notes
One time, I tried using romaine lettuce instead of iceberg, and it was… not as crunchy. Stick with iceberg if you can! Also, I’ve found that letting the bacon cool a bit before crumbling it saves your fingers.
Variations
Once, I swapped the blue cheese dressing for balsamic vinaigrette—interesting, but not quite the same. I’ve also added avocado slices for extra creaminess, which was a winner!
Equipment
If you don’t have a chef’s knife for cutting the lettuce, a bread knife works surprisingly well. Who knew?
Storage Information
These don’t sit well in the fridge for too long because the lettuce wilts. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I usually serve it with grilled chicken breast or steak. It’s like having a steakhouse dinner at home without the hefty bill!
Pro Tips
I once tried rushing the bacon step and ended up with chewy instead of crispy bits—not worth it! Take your time with the bacon.
FAQ
Can I use a different kind of cheese? Sure! Feta works well if you’re not into blue cheese.
Is there a substitute for bacon? Turkey bacon or even crispy chickpeas for a vegetarian version!
Does it have to be iceberg lettuce? Technically, no, but iceberg gives that classic crunch.