Wedge Salad with Blue Cheese Dressing

The first time I cut into a head of iceberg, I expected the wedges to stay neat on the plate; instead, the outer leaves slid apart under the dressing. Keeping…

By Brad
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November 10, 2026
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Reading time: 7 min

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The first time I cut into a head of iceberg, I expected the wedges to stay neat on the plate; instead, the outer leaves slid apart under the dressing. Keeping the lettuce cold and dry, then trimming the core only after cutting the wedges, gives each serving a better chance of holding together. That sturdy crunch is what makes a wedge salad with blue cheese dressing feel different from a bowl of chopped greens.

I whisk the dressing until the sour cream, mayonnaise, and buttermilk come together, then let it rest in the refrigerator while I cook the bacon and prepare the lettuce. A little lemon juice and Worcestershire sauce balance the blue cheese, while grated garlic spreads its bite through the creamy base. Spoon the dressing over the wedges and finish with tomatoes, crisp bacon, chives, and the last blue cheese crumbles for a cold, crunchy salad with plenty of contrast.

Wedge Salad with Blue Cheese Dressing crisp iceberg wedges

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Kitchen Note

Give the dressing its full 15 minutes in the refrigerator before serving. That short rest lets the garlic and blue cheese settle into the creamy base, so the first bite tastes balanced rather than sharp.

Save this wedge salad with blue cheese dressing for a crisp, creamy side topped with bacon, tomatoes, and fresh chives.

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Why Iceberg Works Better as a Wedge Than as a Chopped Salad

Iceberg has tightly packed leaves, so a quarter-head wedge gives you more than a tidy shape: it creates layers that hold their crunch beneath a spoonful of dressing. The pale inner leaves are mild and crisp, which lets the tangy blue cheese stand out without the greens competing for attention. Each forkful can include a little of the cool lettuce, creamy dressing, and toppings.

Chopped lettuce gives dressing more exposed edges to cling to, but it also loses the sturdy, cold crunch that makes this salad distinctive. A whole wedge keeps its structure on the plate and turns the dressing into a coating rather than a pool at the bottom of a bowl. The core needs to come out so the wedges are comfortable to eat, but trimming too far can loosen the leaves. Keep enough of the base intact to hold each portion together.

What Gives This Blue Cheese Dressing Its Tang and Body

Wedge Salad with Blue Cheese Dressing creamy bacon topping

Blue cheese — It supplies the salty, pungent character in the dressing and gives the topping its distinct crumbles. A good-quality cheese matters here, but choose the strength you enjoy; a milder blue cheese will make the dressing gentler without changing its basic character.

Sour cream, mayonnaise, and buttermilk — Sour cream brings a clean dairy tang, mayonnaise rounds the texture, and buttermilk loosens the mixture. Plain full-fat versions make a cohesive dressing; swapping some mayonnaise for sour cream works, though the result tastes tangier and less rich.
Lemon juice, Worcestershire sauce, and garlic — These small additions keep the dairy and cheese from tasting one-note. Freshly grated garlic disperses more evenly than a chopped clove, and lemon juice gives a brighter edge than bottled juice. Worcestershire adds savory depth, so leaving it out makes the dressing a little less complex.
Iceberg lettuce — Look for a firm, heavy head with crisp, unblemished leaves. Its compact structure is what makes the four portions hold their wedge shape; softer lettuces won’t give the same sturdy bite.

Bacon, cherry tomatoes, and chives — Bacon brings crisp, smoky contrast, while quartered tomatoes add juicy acidity and chives give a fresh, mild onion note. Ripe tomatoes and fresh chives are worth choosing carefully because both go on at the end, where their flavor stays clear.

Build the Dressing and Prep Each Wedge for a Clean Finish

Whisk a Creamy, Tangy Dressing

Whisk the sour cream, mayonnaise, buttermilk, lemon juice, Worcestershire sauce, and finely grated garlic in a bowl until smooth. Stir in part of the blue cheese along with the kosher salt and black pepper. The dressing should look creamy with small cheese pieces throughout, not like a completely smooth sauce. Cover the bowl and refrigerate it for at least 15 minutes.

Cook the Bacon Until Crisp

Set the bacon in a skillet over medium heat and cook for 8 to 10 minutes, turning as needed. Look for browned edges and a crisp texture rather than relying only on the clock; bacon thickness and skillet heat affect how quickly it cooks. Transfer the slices to a paper towel-lined plate so excess grease can drain. Let them cool before crumbling, or the pieces can feel greasy instead of crisp.

Rinse, Dry, and Cut the Iceberg

Remove the outer leaves, then rinse the head under cold water and dry it thoroughly. Water left between the leaves dilutes the dressing and makes it slide off, so take time with the drying. Cut the head lengthwise into four wedges, then trim the core from each one. Keep each wedge intact as you trim so the leaves stay together on the plate.

Dress the Wedges Just Before Serving

Place one wedge on each plate and spoon the chilled dressing over it. Scatter the quartered tomatoes, crumbled bacon, chopped chives, and remaining blue cheese across the top. Distribute the toppings over the cut sides so they land in the layers rather than rolling away. Serve while the lettuce is cold and the bacon still has some crunch.

Two Easy Ways to Change the Blue Cheese Wedge

Choose a Milder Blue Cheese

Use Gorgonzola Dolce in place of a sharper blue cheese, keeping the same total amount and dividing it between the dressing and topping. Its milder, creamier taste makes the dressing less assertive while preserving the classic blue-cheese character.

Make a Vegetarian Wedge

Replace the bacon with smoked tempeh cut into small pieces and crisped in a skillet. Choose blue cheese made with vegetarian rennet and vegetarian Worcestershire sauce as well. You’ll keep a savory, crisp topping, though the smoky flavor will be different from bacon.

Making Ahead and Storage

Refrigerator: Keep the covered dressing, cooked bacon, and prepared toppings separate from the lettuce. Use the dressing within 3 days and the cooked bacon within 4 days; store the lettuce dry and cut the wedges when you’re ready to serve.
Freezer: Don’t freeze the dressing or assembled wedges. The dairy dressing can separate, and iceberg lettuce loses its crisp texture after thawing.

Serving: Assemble the salad just before it goes to the table. Dressing the wedges early softens the lettuce and takes the crunch out of the bacon.

Questions That Come Up With Blue Cheese Wedge Salad

Can I use precrumbled blue cheese?+

Yes. It works in both the dressing and as the finishing topping, though precrumbled cheese is often drier and may leave the dressing a little less creamy. Stir it in gently so the pieces stay distinct.

Can I use bottled lemon juice in the dressing?+

Yes, bottled lemon juice will add the needed acidity. Fresh lemon juice has a brighter aroma, but the dressing still comes together with bottled juice.

How do I scale the salad for two people?+

Use half of each dressing and topping ingredient, half a large iceberg head, and two slices of bacon. Cut the lettuce into two lengthwise wedges and trim the core from each before plating.

Can I leave the garlic out of the dressing?+

Yes. The dressing will taste softer and more focused on the dairy and blue cheese, but it will still be creamy and tangy. There’s no need to replace the garlic with another ingredient.