Wedge Salad

wedge salad served with buttermilk-blue-cheese dressing
Photo: Nico Schinco
Total Time:
30 mins

The beauty of a wedge salad is in its simplicity, and this modernized recipe amplifies each element of the steak-house starter to cool, crunchy, super-satisfying effect. This summer, dig into crisp lettuce, sweet tomatoes, savory bacon, and tangy blue-cheese dressing.


  • 4 ounces mild blue cheese, such as Danish, crumbled (about ¾ cup)

  • ¼ cup sour cream

  • 3 tablespoons mayonnaise (we like Hellmann's)

  • cup low-fat buttermilk

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons minced fresh chives, plus more for serving

  • Kosher salt and freshly ground pepper

  • 5 ounces bacon (6 to 7 slices; we like Smithfield), cut crosswise into ½-inch-thick strips

  • 1 cup ripe cherry tomatoes, or 1 beefsteak tomato (8 ounces)

  • 1 head iceberg lettuce, rinsed, outer leaves removed


  1. Whisk together sour cream, mayonnaise, buttermilk, and lemon juice in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper. Cover and refrigerate at least 30 minutes (and up to 3 days) to allow the flavors to really meld.

  2. Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard.

  3. Halve cherry tomatoes (if using beefsteak, halve and squeeze out some seeds beforehand, so it's not watery, then cut into bite-size pieces). Season with salt and pepper; let stand 5 minutes. Cut lettuce through its core into 4 wedges; place each one on a plate. Spoon dressing on top and sprinkle with bacon, tomatoes, remaining 1/4 cup blue cheese, and more chives.

Cook's Notes

Buttermilk brings a fresh tang to our dressing and other simple recipes, too. We stir a splash into chilled soups, coleslaw, or potato salad. If you don't have any, fake it to make it: Thin out plain unsweetened yogurt (not Greek) with a splash of milk or water (start with 1 tablespoon per 1/3 cup).

Related Articles