Salad: United States – Steakhouse Wedge Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 35 min

Ingredients

- 1 head (about 450 g) iceberg lettuce, chilled
- 6 slices (about 4 oz / 115 g) thick-cut bacon
- 1 cup (150 g) cherry tomatoes, halved
- 1/4 small (about 30 g) red onion, thinly sliced
- 1/2 cup (56 g) crumbled blue cheese, divided
- 1/4 cup (60 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 1/4 cup (60 ml) buttermilk
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 ml) Worcestershire sauce
- 1 small clove (about 3 g) garlic, minced
- 2 tbsp (6 g) chopped fresh chives
- Freshly ground black pepper to taste
- Flaky sea salt for seasoning
- Optional: 1 hard-boiled egg (about 1.8 oz / 50 g), quartered

Instructions

1. Cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes; transfer to a paper towel-lined plate to drain, then crumble when cool.
2. Whisk together the mayonnaise, sour cream, buttermilk, red wine vinegar, Worcestershire, and minced garlic in a bowl; season with a pinch of salt and freshly ground black pepper. Stir in half of the crumbled blue cheese (about 1/4 cup / 28 g) and 1 tablespoon of chopped chives; adjust thickness with a little more buttermilk if needed and taste for seasoning.
3. Remove core from the chilled iceberg head and cut into 4 even wedges. Pat each wedge dry with paper towels to help the dressing adhere.
4. Place one wedge on each plate. Spoon or drizzle the blue cheese dressing over the top and down the sides so it coats the lettuce.
5. Scatter crumbled bacon, halved cherry tomatoes, thinly sliced red onion, and the remaining blue cheese over each wedge. Sprinkle with the remaining chopped chives, a grind of black pepper, and a few flakes of sea salt. Add a quartered hard-boiled egg to each plate if using.
6. Serve immediately alongside the grilled sirloin steak so the cool, creamy salad contrasts with the warm, buttery meat.