Wedge Salad with Blue Cheese Dressing Recipe

Iceberg lettuce: A crisp and refreshing lettuce that serves as the base of the salad.

Bacon: Adds a savory and crunchy element to the salad.

Cherry tomatoes: Provides a burst of sweetness and color.

Blue cheese dressing: A creamy and tangy dressing that complements the other ingredients.

Blue cheese crumbles: Adds extra flavor and texture to the salad.

For an extra layer of flavor, try grilling the iceberg lettuce wedges for a minute or two on each side before assembling the salad. This will add a slight char and smokiness that complements the blue cheese dressing and bacon. Make sure to keep the grill on medium heat to avoid wilting the lettuce too much.

• iceberg lettuce - Substitute with romaine lettuce: Romaine lettuce offers a similar crunch but with a slightly more robust flavor.

• iceberg lettuce - Substitute with butter lettuce: Butter lettuce provides a softer texture and a mild, sweet flavor.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor.

• bacon - Substitute with tempeh bacon: Tempeh bacon is a vegetarian alternative that offers a similar crispy texture and smoky taste.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness, making them an easy swap.

• cherry tomatoes - Substitute with diced regular tomatoes: Diced regular tomatoes can be used if cherry tomatoes are unavailable, though they may be less sweet.

• blue cheese dressing - Substitute with ranch dressing: Ranch dressing provides a creamy texture and tangy flavor, though it lacks the distinct taste of blue cheese.

• blue cheese dressing - Substitute with Caesar dressing: Caesar dressing offers a rich and creamy alternative with a different but complementary flavor profile.

• blue cheese crumbles - Substitute with feta cheese: Feta cheese has a similar crumbly texture and a tangy flavor, though it is less pungent.

• blue cheese crumbles - Substitute with goat cheese: Goat cheese provides a creamy texture and a tangy flavor, making it a good alternative to blue cheese.

• To store the wedge salad, first ensure that the iceberg lettuce is thoroughly dried. Excess moisture can lead to sogginess.

• Wrap each lettuce wedge individually in a paper towel to absorb any remaining moisture.

• Place the wrapped wedges in an airtight container or a resealable plastic bag. Store in the refrigerator for up to 2 days.

• Keep the blue cheese dressing in a separate airtight container. It can be stored in the refrigerator for up to a week.

• Store the crumbled bacon in an airtight container in the refrigerator. It will stay fresh for up to 3 days.

• For the cherry tomatoes, store them at room temperature if they are whole. If they are halved, place them in an airtight container in the refrigerator for up to 2 days.

• When ready to serve, assemble the salad by placing the lettuce wedges on plates, then add the blue cheese dressing, crumbled bacon, cherry tomatoes, and blue cheese crumbles.

• Freezing the wedge salad is not recommended as the lettuce will lose its crispness and become watery upon thawing.

• However, you can freeze the crumbled bacon separately. Place it in a freezer-safe bag or container, and it will last for up to 3 months.

• The blue cheese dressing can also be frozen. Pour it into a freezer-safe container, leaving some space for expansion, and freeze for up to 2 months. Thaw in the refrigerator overnight before using.

• If you have extra blue cheese crumbles, they can be frozen as well. Place them in a freezer-safe bag, removing as much air as possible, and freeze for up to 6 months.

• Separate the iceberg lettuce wedges from the toppings. This prevents the lettuce from becoming soggy during reheating.
• Place the bacon crumbles on a microwave-safe plate lined with a paper towel. Microwave for about 20-30 seconds until they regain their crispiness.
• For the blue cheese dressing, let it come to room temperature naturally. Avoid microwaving as it can alter the texture and flavor.
• Gently warm the cherry tomatoes in a skillet over low heat for 1-2 minutes. This will enhance their sweetness without making them mushy.
• If you prefer a warm salad, lightly steam the iceberg lettuce wedges for about 30 seconds. Be cautious not to overdo it, as the lettuce can wilt quickly.
• Reassemble the salad by placing the warmed iceberg lettuce wedges on a plate, drizzling with room-temperature blue cheese dressing, and topping with reheated bacon, cherry tomatoes, and blue cheese crumbles.
• Serve immediately to enjoy the contrast of warm and cool elements in your wedge salad.

• Knife: To cut the iceberg lettuce into wedges.

• Cutting board: A sturdy surface to safely cut the lettuce.

• Plates: To place each wedge of lettuce for serving.

• Measuring cups: To measure out the blue cheese dressing and blue cheese crumbles.

• Spoon: To drizzle the blue cheese dressing over the lettuce wedges.

• Bowl: To hold the crumbled bacon and cherry tomatoes before topping the salad.

• Tongs: To handle and arrange the lettuce wedges on the plates.

• Paper towels: To pat dry the lettuce wedges if needed.

Pre-cook the bacon: Cook and crumble the bacon in advance, storing it in the fridge until needed.

Use pre-made dressing: Opt for a high-quality store-bought blue cheese dressing to save time.

Pre-wash lettuce: Wash and dry the iceberg lettuce ahead of time, storing it in a sealed container.

Halve tomatoes in bulk: Cut all cherry tomatoes at once and store them in the fridge.

Assemble just before serving: Have all ingredients ready and assemble the wedge salad just before serving to maintain freshness.