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Classic Wedge Salad with Blue Cheese Dressing inspired by Jacob Wirth Restaurant
Inspired by Jacob Wirth Restaurant

Classic Wedge Salad with Blue Cheese Dressing

Appetizer
This refreshing yet hearty salad features a crisp wedge of iceberg lettuce drenched in creamy homemade blue cheese dressing. The cool, crunchy lettuce provides the perfect canvas for smoky bacon crumbles, sweet grape tomatoes, and tangy pickled red onions. A classic American steakhouse appetizer, this wedge salad balances textures and flavors for a satisfying first course.
Prep Time 20 mins
Cook Time 10 mins
Inactive Time 30 mins
Total Time 60 mins
Servings 4

Ingredients

  • 1 head Iceberg lettuce
  • 6 slices Thick-cut bacon
  • 1 cup Red grape tomatoes (Halved)
  • 1/2 medium Red onion (Thinly sliced)
  • 1/4 cup Red wine vinegar (For pickling onions)
  • 1 tsp Sugar (For pickling onions)
  • 1/2 tsp Salt (For pickling onions)
  • 4 oz Blue cheese (Crumbled, divided)
  • 1/2 cup Sour cream
  • 1/4 cup Mayonnaise
  • 2 tbsp Buttermilk
  • 1 tbsp Fresh lemon juice
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp Garlic powder
  • 1/4 tsp Black pepper (Freshly ground)
  • 2 tbsp Chives (Chopped)

Tools You'll Need

  • Chef's knife
  • Cutting board
  • Skillet
  • Small bowl for pickling
  • Medium bowl for dressing
  • Whisk
  • Paper towels

Chef's Tip

To achieve the perfect blue cheese dressing, reserve some of the crumbled cheese to fold in at the end. This gives the dressing both a smooth, creamy base and satisfying chunks of cheese throughout.

Instructions

  1. Pickle the red onions: In a small bowl, combine thinly sliced red onion, red wine vinegar, sugar, and salt. Let sit for at least 30 minutes, stirring occasionally.
  2. Cook the bacon: Place bacon strips in a cold skillet. Turn heat to medium and cook until crisp, about 8-10 minutes. Transfer to paper towels to drain. Once cool, crumble into pieces.
  3. Make the blue cheese dressing: In a medium bowl, combine sour cream, mayonnaise, buttermilk, lemon juice, Worcestershire sauce, garlic powder, and black pepper. Whisk until smooth.
  4. Fold in 3 oz of the crumbled blue cheese and 1 tbsp of the chopped chives. Reserve the remaining blue cheese and chives for garnish.
  5. Prepare the lettuce: Remove any wilted outer leaves from the head of iceberg lettuce. Rinse the head under cold water and pat dry. With the core facing down, cut the head into quarters.
  6. Place each wedge on a plate, drizzle generously with blue cheese dressing, allowing it to flow between the layers of lettuce.
  7. Drain the pickled red onions.
  8. Top each wedge with crumbled bacon, halved grape tomatoes, and pickled red onions.
  9. Finish with a sprinkle of the remaining blue cheese crumbles and chopped chives.

Plating

Place each lettuce wedge on a chilled plate with the pointed end facing up. Drizzle the blue cheese dressing over the top, allowing it to cascade down the sides. Arrange the bacon crumbles, tomato halves, and pickled red onions artfully over and around the wedge. Finish with a sprinkle of reserved blue cheese crumbles and chives for a beautiful color contrast against the white dressing.

Storage & Reheating

The blue cheese dressing can be made up to 3 days ahead and stored in the refrigerator. The bacon can be cooked and crumbled 1 day ahead. Pickled onions will keep for up to 1 week refrigerated. Assemble the salad just before serving to maintain the lettuce's crispness. Leftover components can be used in other salads or sandwiches.

About This Recipe

The wedge salad is an American steakhouse classic that gained popularity in the mid-20th century. Jacob Wirth's version elevated this simple salad with house-pickled red onions and premium blue cheese. This adaptation honors the restaurant's commitment to fresh ingredients and scratch-made preparations, while maintaining the satisfying combination of cool, crisp lettuce, creamy dressing, and savory toppings that makes the wedge salad an enduring favorite.

How did it turn out?

We'd love to hear about your experience making this recipe!