Wedge Salad

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0:20

Serves 4

Easy

Our wedge salad consists of iceberg lettuce topped with tomatoes, onion, bacon pieces and a tangy blue dressing. A perfect side dish for chicken, pasta and more.

This salad is easy to make but looks incredibly fancy. It’s sure to impress your guests once served! We prefer topping our wedge salad with bacon, tomatoes and onions, but feel free to add your preferred ingredients.

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Ingredients image

What you'll need...

For the salad
  • 1 head of iceberg lettuce
  • 225g cherry tomatoes, halved
  • 80g red onion, chopped
  • 8 slices bacon, cooked, cooled and chopped
  • Chives, chopped, optional
For the blue cheese dressing
  • 230g sour cream
  • 120ml mayonnaise
  • 15g red wine vinegar
  • 50ml buttermilk
  • 1 tsp garlic salt
  • 1 tsp ground black pepper, or to taste
  • 110g blue cheese, plus extra for garnish

Method

  1. Add all dressing ingredients to a medium bowl and stir well until combined. Place in the fridge for 30 minutes before serving (you can prep the dressing ahead of time, keeping it in the fridge for up to a week). 

  2. Cut the bacon and cook. Place on paper towels and press to remove excess oil. Once cooled, cut into smaller pieces if needed. 

  3. Cut the iceberg lettuce into quarters – do this by cutting the whole head in half, then in half again. If the lettuce is too large, you can create more servings by halving it one more time. You want the lettuce to keep its “wedge” shape. Place the wedges onto individual plates. 

  4. Spoon the dressing over the lettuce wedges and top with bacon, tomatoes, onion and season with black pepper. If you have any spare blue cheese, crumble on top. Serve immediately. 

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Shop the tools you will need

Secondary image for Sonoma Green Stoneware Dinner Plate Main image for Sonoma Green Stoneware Dinner Plate

£32

Secondary image for Sonoma Green Stoneware Side Plate Main image for Sonoma Green Stoneware Side Plate

£25.6

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