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Fort Wedge Salad with Blue Cheese Dressing and Crouton Crumbs inspired by The Student Prince & The Fort Restaurant
Inspired by The Student Prince & The Fort Restaurant
Try the Original

Fort Wedge Salad with Blue Cheese Dressing and Crouton Crumbs

Appetizer
This upgraded wedge salad features a quarter head of crisp iceberg lettuce topped with a creamy house-made blue cheese dressing. Sweet corn kernels, crispy bacon, and tangy red onion add layers of flavor and texture, while a drizzle of aged balsamic reduction provides a sophisticated sweet-tart contrast. Toasted crouton crumbs replace traditional croutons for a more elegant presentation and consistent crunch in every bite.
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Servings 4

Ingredients

  • 1 head Iceberg lettuce (Quartered)
  • 6 slices Bacon (Thick-cut)
  • 6 oz Blue cheese (High quality, crumbled)
  • 1/2 cup Sour cream
  • 1/2 cup Mayonnaise
  • 1/4 cup Buttermilk
  • 1 tbsp Lemon juice (Fresh)
  • 1 tsp Worcestershire sauce
  • 1 clove Garlic (Minced)
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper (Freshly ground)
  • 2 slices Sourdough bread (Crusts removed, torn into pieces)
  • 2 tbsp Olive oil (Divided)
  • 1/4 tsp Garlic powder
  • 1 cup Fresh corn kernels (From 2 ears, or frozen and thawed)
  • 1/2 small Red onion (Thinly sliced)
  • 1 cup Balsamic vinegar (For reduction)
  • 1 tbsp Honey (For balsamic reduction)
  • 1 cup Cherry tomatoes (Halved)

Tools You'll Need

  • Food processor
  • Baking sheets
  • Parchment paper
  • Small saucepan
  • Mixing bowls
  • Whisk
  • Sharp knife
  • Skillet (if using fresh corn)

Chef's Tip

For the best blue cheese dressing, mix it at least 4 hours ahead to allow the flavors to develop fully. When making the balsamic reduction, watch it carefully as it nears completion - it thickens quickly and can burn easily. The reduction is ready when it coats the back of a spoon but is still pourable.

Instructions

  1. Make the balsamic reduction: In a small saucepan, combine balsamic vinegar and honey. Bring to a gentle boil, then reduce heat and simmer until reduced by about two-thirds and syrupy, about 15-20 minutes. Let cool completely (it will thicken further as it cools).
  2. Cook the bacon: Place bacon slices on a baking sheet lined with parchment paper. Bake at 375°F until crispy, about 15-18 minutes. Transfer to paper towels to drain, then crumble when cool enough to handle.
  3. Prepare the crouton crumbs: Pulse torn bread in a food processor until coarse crumbs form. Toss with 1 tbsp olive oil, garlic powder, and a pinch of salt. Spread on a baking sheet and bake at 375°F until golden brown, about 8-10 minutes, stirring halfway through. Set aside to cool.
  4. Make the blue cheese dressing: In a medium bowl, whisk together sour cream, mayonnaise, buttermilk, lemon juice, Worcestershire sauce, minced garlic, salt, and pepper. Fold in 4 oz of the crumbled blue cheese, reserving the rest for topping. Cover and refrigerate until ready to use.
  5. If using fresh corn, heat 1 tbsp olive oil in a small skillet over medium-high heat. Add corn kernels and cook until slightly charred, about 3-4 minutes. Season with salt and pepper. If using thawed frozen corn, drain well.
  6. Core the iceberg lettuce and cut into quarters, keeping the core intact so the wedges hold together.
  7. To assemble: Place one lettuce wedge on each plate. Drizzle generously with blue cheese dressing.
  8. Top each wedge with crumbled bacon, corn kernels, red onion slices, and cherry tomato halves.
  9. Sprinkle with crouton crumbs and the remaining blue cheese crumbles.
  10. Finish with a light drizzle of balsamic reduction over and around the wedge.

Plating

Place a lettuce wedge on a chilled salad plate with the pointed end facing up. Drizzle the blue cheese dressing over the top, allowing it to flow down the sides. Arrange the bacon crumbles, corn, red onion, and cherry tomatoes in small piles around the wedge. Sprinkle the crouton crumbs over the top and add the remaining blue cheese crumbles. Finish with a zigzag drizzle of balsamic reduction across the wedge and a small pool to the side for dipping.

Storage & Reheating

The blue cheese dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The balsamic reduction and crouton crumbs can be made up to 1 week ahead and stored at room temperature in airtight containers. Assembled salads should be served immediately, as the lettuce will wilt and the crouton crumbs will soften if left too long.

About This Recipe

This wedge salad draws inspiration from the Fort Wedge Salad served at The Student Prince restaurant. The home version elevates the classic wedge with premium ingredients and thoughtful preparation techniques. The addition of sweet corn, tangy balsamic reduction, and crouton crumbs transforms this steakhouse standard into a memorable first course with balanced flavors and textures.

How did it turn out?

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