Steakhouse Wedge Salad
A wedge salad is a steakhouse staple that never goes out of style. It’s the perfect balance of crisp, refreshing iceberg lettuce, creamy dressing, salty bacon, and tangy blue cheese. If you’re looking for a side that feels indulgent but comes together in minutes, this is it.
The origins of the wedge salad date back to early 20th-century American steakhouses, where its simplicity and bold flavors made it an instant classic. While the base ingredients remain consistent, modern interpretations elevate this dish with refined techniques and high-quality components.
Our take on the wedge salad keeps its timeless appeal while introducing a few enhancements. Creamy Garlic Buttermilk Dressing/Homemade Ranch provides a richer, more complex flavor than the typical Homemade Blue Cheese Dressing. However, if you are more of a traditionalist, try this steakhouse wedge salad with our Homemade Blue Cheese Dressing.
Crispy shallots add a satisfying crunch, and buckboard bacon brings an intense, smoky depth that sets this version apart.
Grape tomatoes, with their thinner skin and concentrated sweetness, offer a fresh counterpoint to the creamy dressing and salty bacon.
Pair this salad with a FFG’s perfectly Grilled New York Strip with Steak Onions , a hearty roast chicken, or even as a standalone lunch with a crusty slice of sourdough.
Main Ingredients
Iceberg Lettuce – The foundation of the salad, iceberg lettuce delivers a crisp, hydrating bite that holds up well under heavy toppings. Choose a firm head with tight, pale-green leaves to ensure maximum freshness.
Grape Tomatoes – These tomatoes are smaller, sweeter, and have thinner skins than standard cherry tomatoes. They add a juicy burst of acidity that cuts through the richness of the dressing and bacon.
Buckboard Bacon – Unlike traditional bacon, buckboard bacon is cut from the pork shoulder, resulting in a meatier, more intensely flavored bite. Its smoky depth enhances every other component of the salad. If unavailable, thick-cut smoked bacon makes a great substitute.
Creamy Garlic Buttermilk Dressing/Homemade Ranch– This house-made dressing brings a creamy, garlicky tang that coats the lettuce perfectly. The buttermilk adds a slight acidity, balancing the richness of the blue cheese and bacon. Homemade dressing ensures a fresher, more vibrant taste compared to store-bought versions.
Steakhouse Wedge Salad
This steakhouse wedge is the perfect balance of crisp, refreshing iceberg lettuce, creamy dressing, salty bacon, and tangy blue cheese.
4
servings15
minutes15
minutes30
minutesKeep the screen on while I cook
Ingredients
1 head iceberg lettuce – 1 head
1 1/4 cups grape tomatoes, quartered
1 cup thick-cut bacon,
cut into lardons and rendered1 1/2 cups Creamy Garlic Buttermilk
Dressing/Homemade Ranch4 tbsp Crispy Fried Shallots
2 green onion (greens only),
sliced thin on a hard bias and soaked
in ice water for 3 minutes1/2 cup blue cheese
black pepper, to taste
salt, to taste
Method
- Make the dressing – Prepare the Creamy Garlic Buttermilk Dressing/Homemade Ranch ahead of time, allowing flavors to meld for at least an hour before use.
- Render the bacon – Cut thick-cut bacon into lardons and cook over medium heat until crispy. Drain on paper towels.
- Prepare the vegetables – Slice the green onions thinly and soak in ice water to curl and mellow their bite. Quarter the grape tomatoes and set aside.
- Core and cut the iceberg – Remove the core from the head of lettuce and cut into four equal wedges. Keep cold until ready to assemble.
- Assemble the salad – Place a spoonful of dressing on each plate to anchor the wedge. Position the iceberg quarters cut side up, then lightly season with salt and black pepper. Spoon the remaining dressing generously over the lettuce.
- Add toppings – Distribute the tomatoes, bacon, and blue cheese evenly over the wedges. Finish with crispy shallots and drained green onions for added texture and flavor. Give each salad a final twist of fresh black pepper.
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Field Notes
- This salad is best enjoyed fresh. If needed, store components separately: lettuce wrapped in plastic wrap, bacon in an airtight container, and dressing refrigerated for up to 7 days. Avoid assembling in advance to prevent sogginess.
- Serve this salad alongside our Grilled New York Strip with Steak Onions for a steakhouse-quality meal at home.
- For variations, try our Homemade Blue Cheese Dressing.
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