The classic iceberg wedge salad is easy to make and a definite crowd pleaser. I took inspiration from The Homesick Texan’s Family Table cookbook and made mine with hearty amount of bacon and blue cheese as well as smoked paprika in the dressing to help punch up the smokiness of the bacon. Feel free to cut back or omit the cheese if you’re not a fan but as I said before, I’m a maximalist when it comes to food. More is more in my book when it comes to this salad!
Course Salad
Cuisine American
Keyword bacon, iceberg lettuce, salad, wedge
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 4People
Author Irvin
Ingredients
Blue Cheese Dressing
1/2cupcrumbled blue cheese
1/2cupmayonnaise
2tablespoonsbuttermilk
2clovesgarlicforced through a press or finely minced
Make the dressing by placing all the ingredients together in a medium mixing bowl. Using a fork and mix together, mashing the blue cheese into the dressing (inevitably you won’t be able to get all the blue cheese to mix, that’s OK). Season with salt and pepper to taste.
Cook the bacon until crisp and drain in bowl lined with paper towels. Assemble the salad by cutting the head of lettuce into quarters (wedges) and placing them on a plate. Drizzle with a couple of tablespoons of dressing on the lettuce, reserve leftover dressing for people to add more if they want. Sprinkle the dressed lettuce with the chopped tomatoes, crumbled cheese, shallot slices and bacon bits. Sprinkle a little chopped parsley over the salad and serve immediately.