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Recipe For Classic Iceberg Wedge Salad With Blue Cheese And Bacon

Wedge Salad

Wedge Salad

Adapted from Food Network Magazine


  1. 1 head iceberg lettuce
    1 cup mayonnaise
    1 cup crumbly blue cheese, like gorgonzola
    1/2 cup buttermilk
    1 small shallot, minced
    1-1/2 teaspoons lemon zest
    1 teaspoon Worcestershire sauce
    1 Tablespoon fresh Italian parsley
    4 slices applewood-smoked bacon, cooked until crisp and crumbled
    2 hard-boiled eggs
    Freshly-ground black pepper
    Sea salt


  1. Puree mayonnaise and blue cheese with buttermilk, shallot, lemon zest, Worcestershire sauce, parsley, salt, and pepper.
  2. Cut iceberg head into 4 wedges. Drizzle over each wedge.
  3. Press a peeled hard-boiled egg through a fine strainer; spoon over the salad. Top with crumbled bacon. Serve immediately.

Serves 4.

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