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This classic wedge salad recipe features crisp iceberg lettuce, creamy homemade blue cheese dressing, and crispy breadcrumbs for the perfect easy side. It’s ready in just 15 minutes and works with almost any meal.
Classic is classic for a reason, and honestly—a good old wedge salad does not disappoint. While I wasn’t a huge fan growing up, now as a cookbook author and food expert I can appreciate why this 100-year-old salad has never gone out of style.
There’s something magical about the contrast of crisp, cold iceberg lettuce with rich, creamy blue cheese dressing and those tasty crunchy bits sprinkled over the top. I’ve served this classic wedge salad at dinner parties, family gatherings, and weeknight meals, and every time it gets rave reviews. (Although, it’s a little harder for kids to eat in a wedge: we chop it up for them for serving!)
Ingredients in a classic wedge salad
The first ever recipe for an iceberg lettuce wedge salad was printed in 1916 in a book by Marion Harris Neil. It was called “Lettuce Salad with Roquefort Dressing” and calls for smothering lettuce hearts with a creamy blue cheese dressing and hard boiled egg whites cut into rings.
In the 1950’s, the wedge salad took on the blue cheese crumbles and bacon bits that you’ll see in today’s salad. By the 1970’s, it became popular at steakhouses where it still is today. Most restaurants and chefs these days like to put their own creative touches on wedge salads (which we’ll cover below). The basic elements of a classic wedge salad are:
- Iceberg lettuce forms the foundation – I look for heads that have tightly packed, crisp leaves. The outer leaves should be removed before cutting into wedges.
- Blue cheese dressing is non-negotiable for the authentic experience! I make my own using a combination of mayonnaise and Greek yogurt for a lighter but still creamy texture.
- Fresh tomatoes add color, acidity, and freshness. You can use sliced cherry tomatoes or diced regular tomatoes.
- Chives provide a subtle onion flavor and nice green color. It’s easy to slice them thinly with kitchen shears!
- Crunchy topping traditionally comes from bacon, but I’ve developed a great meatless alternative using smoky breadcrumbs that delivers similar flavor and texture. Feel free to use bacon if you prefer!
Try smoky breadcrumbs in place of bacon
Here’s where I put my own spin on the classic – instead of bacon, I like to make smoky breadcrumbs that give you all the crunch and flavor without the meat. I realized I could recreate the essential smoky, salty element using pantry staples.
I toast panko breadcrumbs in olive oil with smoked paprika, onion powder, garlic powder, and salt until they’re golden and fragrant. The smoked paprika is the star – it adds that signature smoky flavor that makes you think of bacon. You can find smoked paprika (sometimes labeled as pimentón) in most grocery stores, and it’s worth seeking out for this recipe.
A fresh spin on blue cheese dressing
This wedge salad also uses my fresh spin on blue cheese dressing. Here are a few of the features of this dressing that makes it a go-to:
- Uses Greek yogurt. My go-to method involves whisking together the mashed blue cheese, Greek yogurt, mayonnaise, and seasonings until smooth. The result is a dressing that coats the lettuce beautifully and has both creamy and chunky elements.
- Easy to whisk up. It takes just a few minutes: you’ll just mash the blue cheese crumbles with a bit of vinegar, then mix it together with the yogurt, mayo and spices.
Creative variations and substitutions
Blue cheese is a strong flavor, and several people in my family aren’t fans. You can mix things up in the wedge salad and use a different salad dressing, then top with feta cheese crumbles! Here are a few ideas for alternate dressings:
- For blue cheese skeptics: I do understand that blue cheese isn’t for everyone! You can easily substitute this homemade ranch dressing or even Thousand Island dressing, and top with crumbled feta cheese.
- For a bacon version: If you prefer traditional bacon, cook 3-4 strips until crispy, then crumble them over the salad. You can also try tempeh bacon or coconut bacon for a plant-based alternative with a similar smoky flavor.
- For extra indulgence: Add sliced hard-boiled eggs or avocado chunks for additional richness and texture.
Expert tips for cutting wedges
There are a few things to note when you cut an iceberg head for your wedge salad:
- Look for a small to medium iceberg head. Some iceberg lettuce heads you can find at the store are massive! Small to medium makes the best wedge.
- Remove the outer leaves first. The outer leaves can be dirty and sometimes are damaged. Pull them all off first!
- Cut into 4 for a small head or 6 for large. If all you can find is a very large iceberg head, you can cut it into 6 wedges. This will make it more manageable on a plate!
Serving suggestions
The classic wedge salad is one of the most versatile salads we know. It goes with nearly anything. Here are some our favorite ways to pair it with a meal:
- Salmon like salmon and asparagus, salmon burgers, or pistachio crusted salmon
- Shrimp like honey garlic shrimp, sauteed shrimp, or shrimp pasta
- Veggie mains like mushroom risotto, vegetarian lasagna, or eggplant Parmesan
Dietary notes
This wedge salad recipe is vegetarian and gluten-free.
Classic Wedge Salad
This classic wedge salad recipe features crisp iceberg lettuce, creamy homemade blue cheese dressing, and crispy breadcrumbs for the perfect easy side. It’s ready in just 15 minutes and works with almost any meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Side dish
- Method: Raw
- Cuisine: Salad
- Diet: Vegetarian
Ingredients
For the salad
- 1 recipe Blue Cheese Dressing*
- 1 small head iceberg lettuce
- 1 cup cherry tomatoes, quartered (or 4 sundried tomatoes, chopped)
- 2 chives, thinly sliced
- 3 tablespoons blue cheese crumbles
- Smoky breadcrumbs, for the garnish (1 handful crushed potato chips or crumbled bacon)
For the smoky breadcrumbs
- 1 tablespoon olive oil
- ½ cup panko (or homemade breadcrumbs)
- 1 teaspoon smoked paprika
- ½ teaspoon each onion powder and garlic powder
- 1/4 heaping teaspoon kosher salt
Instructions
- Make the Blue Cheese Dressing.
- Make the smoky breadcrumbs, if using: Heat the olive oil in a small skillet over medium heat. In a small bowl, mix the panko with the smoked paprika, onion powder, garlic powder and kosher salt. Add them to the skillet and toast, stirring frequently, until golden and crisp, about 2 to 3 minutes. Remove to a bowl.
- Remove the outer leaves of the iceberg head, then slice it into wedges (4 for a small head, 6 for a large head). Prep the chives and tomatoes.
- To serve. place a wedge on a plate. Top with dressing, tomatoes, chives, blue cheese crumbles, and smoky breadcrumbs. Serve immediately.
Notes
*Not a blue cheese lover? Make our Ranch Dressing and add ½ teaspoon smoked paprika for a smoky flair. Then top with crumbled feta cheese.
Other classic salads you’ll love
Love the wedge? You’ll love these super classic salads too:
- Try our favorite, the Perfect Caesar Salad (or Vegan Caesar Salad)
- Opt for a Tex Mex main dish salad, the Ultimate Taco Salad (or Vegan Taco Salad)
- Go for the 1950’s favorite, Classic Egg Salad or Classic Tuna Salad
Can you suggest a method how to clean the wedges? Thank you
Just rinse under cool water and pat dry.
My friend calls wedge salad “Honeymoon Salad.” (Lettuce Alone!)
Interesting salad. I must try this one.
I like to cut my iceberg into “steaks” – cut crosswise into thick slices. Toppings stay on better, easier to eat.