Steakhouse Wedge Salad

Ingredients

Equipment Needed

• •12-inch cast iron skillet or heavy-bottomed pan
• •Large sharp chef's knife
• •Medium mixing bowl
• •Whisk
• •Chilled salad plates

Instructions

1. 1

   Prepare the iceberg

   Remove any bruised or wilted outer leaves from the iceberg head. Rinse the whole head under cold running water, letting the stream wash between the outer leaves. Shake off excess water and wrap loosely in clean kitchen towels. Refrigerate for at least one hour, or up to overnight. This crisping step is not optional. A proper wedge should shatter slightly when you cut into it, releasing that characteristic crunch.

   Look for iceberg heads that feel heavy and dense for their size, with tightly packed leaves. Avoid any with rust-colored edges or soft spots near the core.
2. 2

   Render the bacon lardons

   Arrange bacon pieces in a single layer in a cold cast iron skillet or heavy pan. Set over medium heat and cook, stirring occasionally, until the fat renders and the bacon turns deeply golden and crisp, twelve to fifteen minutes. The low-and-slow approach prevents the bacon from curling and ensures even cooking throughout each piece. Transfer to a paper towel-lined plate using a slotted spoon. Reserve the rendered fat for another use.

   Starting bacon in a cold pan allows the fat to render gradually. Hot-pan bacon seizes up, leaving you with chewy centers and burnt edges.
3. 3

   Build the dressing base

   In a medium bowl, combine the sour cream, mayonnaise, buttermilk, white wine vinegar, grated garlic, and Worcestershire sauce. Whisk vigorously until completely smooth and uniform in color. This base provides the emulsion that carries the blue cheese. The ratio of sour cream to mayonnaise gives you tang without heaviness, while the buttermilk thins the dressing to a pourable consistency that still clings to cold lettuce.

4. 4

   Add the blue cheese

   Reserve about a quarter of the crumbled blue cheese for garnishing. Add the remaining cheese to the dressing base. Using a fork, mash roughly half of the cheese into the dressing, leaving the other half in recognizable crumbles. This technique gives you both the creamy background flavor and the pockets of intense blue cheese that make a proper steakhouse dressing memorable. Season with salt and pepper, then taste and adjust. The dressing should be assertive but balanced.

   Seek out a blue cheese with character. Danish blue works beautifully, as does domestic Maytag. Gorgonzola dolce offers a milder, creamier profile if you prefer restraint. Avoid pre-crumbled cheese coated in anti-caking agents.
5. 5

   Cut the wedges

   Remove the chilled iceberg from the refrigerator. Cut the head in half through the core, then cut each half in half again, creating four wedges with the core holding each together. The core is essential here. It anchors the leaves and gives you a structural foundation for the dramatic presentation this salad deserves. Place each wedge on its side on chilled salad plates.

6. 6

   Dress and garnish

   Spoon the blue cheese dressing generously over each wedge, letting it cascade down the sides and pool slightly on the plate. The dressing should drape, not drown. Scatter the halved cherry tomatoes around and over each wedge. Add the bacon lardons while they still hold some warmth. Distribute the thinly sliced red onion, then top with reserved blue cheese crumbles. Finish with a generous shower of fresh chives and a few grinds of black pepper.

7. 7

   Serve immediately

   A wedge salad waits for no one. The moment you dress it, the clock starts. You want that contrast of icy cold lettuce against the creamy room-temperature dressing, the warm bacon against the cool tomatoes. Serve with steak knives. This is not a salad you can eat politely with a fork alone. That's part of its honest charm.

   If serving as part of a larger meal, keep wedges chilled and components separate until the moment you're ready to plate. Dressing and cold lettuce must meet at the table, not in the kitchen.

Chef Tips

• •The single most important step is crisping your iceberg. Wrap the whole head in damp towels and refrigerate for several hours. This firms the leaves and intensifies that satisfying crunch that makes a wedge salad memorable.
• •Thick-cut bacon from the butcher counter renders more evenly and provides better textural contrast than standard supermarket strips. Ask for slab bacon cut to half-inch thickness if available.
• •The dressing improves after resting. Make it a day ahead and refrigerate. The flavors marry and the blue cheese mellows slightly while maintaining its presence.
• •For a dinner party, have all components prepped and ready: dressing in a pitcher, bacon at room temperature, tomatoes halved, onions sliced, chives snipped. Cut the wedges and assemble in front of your guests. The theatricality is part of the experience.
• •A splash of good red wine vinegar over the finished salad, right at the table, adds brightness that cuts through the richness. Keep a cruet nearby for guests who want that extra lift.

Advance Preparation

• •Blue cheese dressing can be made up to 4 days ahead and stored refrigerated in a sealed container. Let it come to room temperature for 20 minutes before serving for better flow.
• •Bacon lardons can be cooked up to 2 days ahead and refrigerated. Rewarm gently in a dry skillet or serve at room temperature.
• •Iceberg can be washed and crisped in the refrigerator up to 24 hours ahead, wrapped in clean kitchen towels.
• •Cut the wedges no more than 30 minutes before serving. Once cut, the exposed surfaces begin to oxidize and lose their pristine appearance.
• •This salad cannot be fully assembled ahead. The dressing must meet the lettuce at serving time, or you'll have a soggy disappointment.

Frequently Asked Questions

Nutrition Information

1 serving (about 480g)