Wedge Salad

Cool and crisp and flavorful, it’s no wonder this Wedge Salad is such a popular salad! Traditionally served at steakhouses, this is so easy to serve at home.

Course Salad

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 250kcal

Author Deborah Harroun

Ingredients

4 slices bacon
1 large head of iceberg lettuce
1 cup blue cheese dressing
1 oz crumbled blue cheese
Sliced cherry tomatoes, sliced radishes, green onions, for topping
Fleur de sel and freshly ground pepper to taste

Instructions

Chop the bacon. Place in a medium skillet and cook until crisp. Remove to a paper towel lined plate with a slotted spoon.
4 slices bacon
Remove any wilted or brown leaves from the head of lettuce. Place the head on a cutting board and cut it in half, through the core. Place each half flat side down and cut into half, again through the core, creating 4 wedges. Take each wedge and cut the core out on a diagonal. Rinse gently under running water, then shake off or wipe down any excess water.
1 large head of iceberg lettuce
Place each wedge on a plate, cut side up.
Top each with 1/4 cup of the blue cheese dressing, then sprinkle on the cooked bacon. Divide the blue cheese, cherry tomatoes, radishes and green onions. Sprinkle each with fleur de sel and pepper.
1 cup blue cheese dressing, 1 oz crumbled blue cheese, Sliced cherry tomatoes, sliced radishes, green onions,, Fleur de sel and freshly ground pepper
Serve immediately.

Notes

If you don't have fleur de sel, you can use coarse sea salt or kosher salt. The fleur de sel just adds a little something extra.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include tomatoes, radishes or green onions.

Nutrition