Lucky for you, I’m sharing my go-to homemade blue cheese dressing with you today. Specifically, you need to make the BEST blue cheese dressing. If you want to enjoy a truly spectacular wedge salad, you need to make your own blue cheese dressing.

What’s In the Homemade Blue Cheese Dressing Sure, there’s blue cheese in the dressing, but a few chunks on top add an extra tangy zing. Thin cuts of sliced red onion add the heat too. I like the mellow onion flavor chives provide, and don’t overwhelm the salad. Leave them whole, or make it pretty by slicing in half. For tomatoes that are sweet and juicy all year round, choose sweet cherry or grape tomatoes. Crumbled bacon. I cook the bacon first, then break it apart once cooled to ensure crisp bites aside the flavorful fatty bites too.

Super fresh, extra crisp and cold iceberg lettuce is a must in this salad. To make the wedge salad itself, you’ll need: Crunchy, watery, with crags to catch every chunk of bacon or tomato and layers that stand up to the heft of homemade blue cheese dressing, there’s something about a classic iceberg wedge steakhouse salad that somehow makes this somewhat boring leafy green totally exciting. Iceberg lettuce is the white bread of lettuces, and just as much beloved. From leafy spring lettuces delicately dressed in my favorite vinaigrette to spunky arugula salad to loaded-to-the-gills cobb salads, I love ’em all.īut when it comes to my cravings for crisp and crunchy green salads, there’s nothing quite as satisfying as digging into a classic iceberg wedge salad that requires both a fork and a knife. I haven’t met a single soul who doesn’t love this salad, even if they claim they aren’t a blue cheese fan.This classic wedge salad recipe features iceberg lettuce, tomato, crumbled bacon, chives, and an easy, creamy, homemade blue cheese dressing you’ll crave time and time again. This is dressed up enough for a dinner party (and certainly easier to eat than the original) but casual enough for a backyard barbecue, and I can promise that it’ll be a sure crowd-pleaser. It’s creamy, it’s salty, and it goes perfectly with all of those cool and crunchy greens. Here, you’ll simply whisk together some buttermilk, mayo, and sour cream with some fresh chives, garlic powder, lemon juice, Worcestershire, and a bit more of that signature blue cheese. Besides, homemade dressings are truly a breeze to make and the results are always leaps and bounds above anything you can get in a store. That just wouldn’t feel special and this is, after all, a special salad. This isn’t a situation where you’re going to squeeze a store-bought bottle of ranch over your finished salad. Now, normally blue cheese is not my go-to cheese, but it absolutely belongs on a Wedge Salad - its salty bite just works so well with all the other components.Īnd then there’s the dressing.

There’s halved cherry tomatoes, crisp salty bacon, and a generous crumbling of blue cheese. The other components probably look familiar here. It keeps the lettuce nice and crisp for a good long while, sometimes up to a week! One great lettuce tip: If you ever want to chop and rinse your lettuce ahead of time, you can then dry it well and store it in a ziptop bag that’s lined with two paper towels.

(In other words, you get the best of both worlds.) The base still features plenty of iceberg lettuce, because that’s a crisp and crunchy must for a Wedge Salad, but it’s rounded out with the softer and more flavorful romaine. All of the pros about Wedge Salad without the one con - that wedge.

Wedge salad recipe