Iceberg Wedge Salad with Chunky Blue Cheese Dressing and Bacon

Steps

1. Step 1

   In a medium bowl, stir together the sour cream, mayonnaise, buttermilk, vinegar, garlic powder and black pepper until smooth. Add 3 oz of the blue cheese and stir just enough to break it into chunks, leaving plenty of lumps. Taste and add salt. Cover and refrigerate until serving, at least 20 minutes.

   10 min

   • 3 oz blue cheese
   • 1/2 cup sour cream
   • 1/3 cup mayonnaise
   • 1/3 cup buttermilk
   • 1 tbsp white wine vinegar
   • 1/2 tsp garlic powder
   • 1/4 tsp black pepper
   • salt
2. Step 2

   Lay the bacon in a cold large skillet and cook over medium heat, turning now and then, until deep brown and crisp, 10 to 14 minutes. Move to a paper-towel-lined plate. When cool, crumble or chop into bite-size pieces.

   14 min

   • 6 slices thick-cut bacon
3. Step 3

   Peel off any limp outer leaves from the iceberg. Cut the head in half through the core, then cut each half in half again to make 4 wedges, leaving a bit of core on each so they hold together. Rinse only if needed and pat completely dry.

   5 min

   • 1 head iceberg lettuce
4. Step 4

   Set each wedge cut-side up on a plate. Spoon the dressing generously over the top so it runs down into the leaves. Scatter over the bacon, cherry tomatoes, chives and the remaining 1 oz blue cheese. Finish with flaky salt and a good grind of black pepper and serve right away, while the lettuce is still cold and crisp.

   5 min

   • 1 oz blue cheese
   • 1 cup cherry tomatoes
   • 3 tbsp chives
   • flaky salt and coarsely ground black pepper

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026