Equipment
Ingredients
Produce & Base
- 1 iceberg lettuce, whole head
- 120 g cherry tomatoes, halved
- 10 g chives, finely chopped
Crispy Bacon Croutons
- 150 g thick-cut bacon, diced into 1cm squares
- 100 g sourdough bread, cut into 1.5cm cubes
Buttermilk Blue Cheese Dressing
- 120 g blue cheese, crumbled
- 120 ml buttermilk, well-shaken
- 60 g sour cream, full fat
- 60 g mayonnaise, whole egg
- 15 ml white wine vinegar
- 1 garlic, finely grated
- 2 g black pepper, freshly cracked
- kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 454 kcal
- Protein
- 17 g
- Carbohydrates
- 24 g
- Fat
- 33 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 1550 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 13 g
- Cholesterol
- 35 mg
- Potassium
- 449 mg
- Calcium
- 257 mg
- Iron
- 1.8 mg
- Magnesium
- 32 mg
- Phosphorus
- 216 mg
- Zinc
- 1.4 mg
- Vitamin A
- 135 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 3.5 mg
- Vitamin K
- 62 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 1.74 mg
- Riboflavin
- 0.41 mg
- Niacin
- 3.4 mg
- Folate
- 74 mcg
- Water
- 221 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the buttermilk, sour cream, mayonnaise, white wine vinegar, grated garlic, and freshly cracked black pepper. Whisk vigorously until the mixture is completely smooth and cohesive.
Gently fold the crumbled blue cheese into the buttermilk mixture, being careful not to mash the curds so distinct chunks remain for texture. Taste for seasoning, adding a small pinch of salt only if the cheese is mildly salted. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Place the diced bacon in a cold frying pan, spreading it into a single layer. Set the heat to medium and cook slowly, stirring occasionally. Allow the fat to render until the bacon is deep reddish-brown and crisp, about 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
Return the pan with the bacon fat to medium heat. Add the cubed sourdough bread and toss to thoroughly coat the bread in the rendered fat. Toast, tossing frequently, until golden brown and crispy on all sides, about 4 to 5 minutes. Transfer to the plate with the bacon to cool.
Remove any bruised or wilted outer leaves from the iceberg lettuce. Strike the core firmly against a cutting board to loosen it, then twist and pull the core out. Slice the head vertically into four equal wedges, ensuring the leaves remain attached at the base.
Place one iceberg wedge onto each chilled serving plate. Spoon the chilled blue cheese dressing generously over the peak of each wedge, allowing it to cascade down the sides and pool slightly at the bottom. Scatter the crispy bacon, bacon-fat sourdough croutons, halved cherry tomatoes, and chopped chives evenly over the dressed wedges. Serve immediately.
Chef's Notes
- Temperature is a critical ingredient in a wedge salad. Chill your serving plates in the refrigerator for 20 minutes before assembling to keep the lettuce crisp and the dressing perfectly thick.
- Do not wash the iceberg lettuce under running water after cutting it into wedges, as water will become trapped between the tight layers and dilute your carefully crafted dressing. Simply peel away the outer leaves.
- If you prefer a milder blue cheese flavor, substitute half of the blue cheese with a creamy feta or goat cheese, or use a younger, sweeter blue like Gorgonzola Dolce.
- The acid in the white wine vinegar helps cut through the richness of the bacon, mayonnaise, and blue cheese. If you do not have white wine vinegar, fresh lemon juice is an excellent substitute.
Storage
Refrigerator: 3 days — Store leftover dressing separately in an airtight container. Assembled salad cannot be stored.
Troubleshooting
Bacon burns before becoming crispy
Cause: Starting bacon in a hot pan or using heat that is too high, which sears the meat before the fat can render out
Fix: Cannot be fixed once burned. Remove slightly overcooked bacon immediately and drain on paper towels to stop the cooking process
Prevention: Always start diced bacon in a cold pan over medium-low to medium heat to slowly melt the fat
Dressing is too thin and runs completely off the lettuce
Cause: Buttermilk was too watery or mayonnaise-to-liquid ratio was off
Fix: Whisk in an additional 15g of mayonnaise or sour cream to thicken, then chill for an additional 15 minutes
Prevention: Shake buttermilk well before measuring. Use full-fat sour cream and mayonnaise
Croutons are greasy and soggy rather than crisp
Cause: Pan was not hot enough when bread was added, or there was too much bacon fat for the amount of bread
Fix: Transfer croutons to a baking sheet and bake at 175 C for 5-8 minutes to dry them out
Prevention: Ensure the fat is shimmering before adding bread, and pour off excess fat if there is more than 3 tablespoons in the pan
Cultural Context
The iceberg wedge salad became a hallmark of American steakhouses in the mid-20th century. During the 1950s and 1960s, iceberg lettuce was prized for its extraordinary crispness, long shelf life, and ability to serve as a structurally sound vehicle for heavy, rich dressings. Today, it remains an iconic starter that balances temperature, texture, and bold umami flavors.
