This salad is so good and best of all super easy. It has been a favorite of mine for years and I knew I could easily replicate it at home. Guess what? I was right!
You can add just about any kind of salad toppings you want to a wedge salad, but the combination that I love is bacon, tomato and a good creamy blue cheese dressing. Other ideas are chopped green onion, some crouton, shredded carrots, grated cheddar cheese — whatever you’d like!
The key to this salad is having fresh iceberg lettuce and homemade dressing. So, let’s get down to business.
What you need:
1 head of crisp iceberg lettuce
1 plum tomato, seeded and diced
3-4 strips of bacon cooked and crumbled
1/4 Cup mayo
1/4 Cup milk
1 Tbs white vinegar
1 Tbs chives diced (can add other herbs like parsley and basil if you have them)
salt and pepper to taste
1/4 Cup crumbled blue cheese
Remove the beat up outer layers of the head of lettuce, then cut the lettuce into wedges (one wedge per person — up to 8 wedges per head of lettuce). Lay each wedge on its side and cut out just enough of the thick core as needed without removing too much. This is what holds the wedge together.
Lay wedges on a platter and assemble your dressing.
In a small mason jar or a container with a tight-fitting lid, add your mayo, milk, vinegar, herbs, blue cheese and a pinch of salt and pepper. Give it a shake and taste it. Adjust seasonings if needed. If it is too thin, add more mayo — too thick, add more milk or vinegar.
Drizzle some of the dressing on each wedge, then sprinkle on tomatoes and bacon evenly. The toppings should stick to the wedges because of the dressing.
Serve with extra dressing on the side. You can cut off pieces of the wedge as you eat it or do like I do — cut it all up before eating it and toss it with a little extra dressing right on the plate. So good! Serve as a side to a good soup, steak, grilled chicken breast or a burger. It’s also good just on its own for a nice lunch or light dinner.