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Savory Steakhouse Wedge Salad Recipe with Blue Cheese and Bacon Topping

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A quick and easy wedge salad featuring crisp iceberg lettuce, creamy blue cheese dressing, smoky bacon, and homemade crispy onions. Perfect for a comforting weeknight dinner or entertaining guests.

Ingredients

Scale
  • 1 large head iceberg lettuce, cut into 4 wedges
  • 2–3 slices thick-cut bacon, cooked until crispy and crumbled
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/3 cup blue cheese crumbles
  • 2 tablespoons buttermilk
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 large sweet onion, thinly sliced into rings
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon smoked paprika (optional)
  • Vegetable oil for frying
  • Salt to taste
  • Optional garnish: Fresh chives or parsley, finely chopped

Instructions

  1. Cook the bacon slices in a skillet over medium heat until crisp, about 6–8 minutes. Transfer to paper towels to drain and crumble once cool.
  2. Remove any wilted outer leaves from the iceberg lettuce, then quarter the head into four wedges. Rinse gently and pat dry with paper towels. Keep chilled until ready to assemble.
  3. In a mixing bowl, combine mayonnaise, sour cream, and blue cheese crumbles. Add buttermilk, white wine vinegar, and garlic powder. Whisk until smooth but still a little chunky from the cheese. Season with salt and pepper to taste. Let chill for 15 minutes to meld flavors.
  4. Toss thinly sliced onion rings in flour mixed with smoked paprika and a pinch of salt. Heat about 1 inch of vegetable oil in a skillet over medium-high heat to 350°F (175°C). Fry onions in batches until golden and crispy, 2–3 minutes per batch. Use a slotted spoon to transfer onions to paper towels to drain excess oil. Sprinkle a little extra salt while hot.
  5. Place each iceberg wedge on a plate. Spoon blue cheese dressing generously over the top and sides. Sprinkle crumbled bacon and a handful of crispy onions over each wedge. Garnish with chopped chives or parsley if desired.
  6. Serve immediately for the best crunch contrast. If prepping ahead, keep the wedges and toppings separate and combine right before serving.

Notes

Use cold lettuce straight from the fridge to keep crunch longer. Homemade crispy onions are preferred over store-bought for freshness and crunch. Cook bacon slowly over medium heat to avoid bitterness. Fry onions while bacon cooks to save time but monitor oil temperature. Add dressing sparingly to avoid soggy lettuce. Dressing can be made up to 3 days ahead and stored in the fridge. Store components separately if prepping ahead to maintain texture.

Nutrition

Keywords: wedge salad, blue cheese dressing, bacon salad, crispy onions, steakhouse salad, quick salad, easy salad, iceberg lettuce salad

Find it online: https://twinkletaste.com/savory-steakhouse-wedge-salad-recipe-with-blue-cheese-and-bacon-topping/