Wedge Salad

This is a classic recipe and a favourite for many, perfect to serve as a light meal or as a side dish for a summer BBQ. For those of you who have never had a wedge salad before, we’ll start by saying that a wedge salad is prepared with iceberg lettuce that is cut into quarters (wedges). Each wedge is served with a creamy dressing prepared with blue cheese, then normally topped with crispy bacon, diced tomatoes and onion, and sometimes also served with toasted nuts.

For this wedge salad recipe, we used our delicious Gran Luchito Chipotle Paste to take our blue cheese dressing to the next level. What’s not to love about a touch of smokiness and the delicious taste of chipotle in the dressing! This iceberg wedge salad serves 4, but feel free to duplicate or triplicate according to how many guests you are hosting. Another way to serve this wedge salad is by chopping the iceberg lettuce into bite-size pieces, then serve on a platter topped with a good amount of dressing, bacon, tomato, and onion.

You can use these different types of blue cheeses for your dressing:

Roquefort – perhaps the most prestigious in the blue cheese family, it has a more pungent taste and is normally made of sheep’s milk.
Gorgonzola – milder in flavor and softer in texture, it’s made of cow’s milk.
Stilton – creamy, rich and mellow in flavor, it’s normally milder in taste than gorgonzola, and made of cow’s milk.

Prep time

14 mins
Cook time

6 mins
Total time

20 mins
Ideal for

Side Dish
Make it

Mexican
Serves

4

Nutrition: Per serving

kcal 168 fat 15g saturates 6.2g carbs 2.6g sugars 2.3g fibre 0.8g protein 4.7g salt 1.1g

This recipe uses

Chipotle Paste

Found in the
Mexican Section

Ingredients

Crispy Bacon:

1 tablespoon olive oil
150g / 1 cup good quality streaky bacon, diced

Dressing:

80g / 1/2 cup full fat cream
3 tablespoons extra virgin olive oil
½ lemon juice
2 tablespoons apple cider vinegar
2 teaspoons Gran Luchito Chipotle Paste
80g / 1/2 cup gorgonzola
Salt and freshly ground black pepper

To Serve:

1 large iceberg lettuce, washed and cut into 4 wedges
2 large vine tomatoes, deseeded and diced
1 small red onion, finely diced
Extra virgin olive oil, for serving

How to make it

Heat up a frying pan over medium heat with the olive oil. Once it’s hot enough, add the bacon and stir, letting it get lovely and crispy. Once your bacon is ready, remove it from the pan and place it over kitchen paper to absorb any excess oil, then reserve.
In a bowl add the cream, the extra virgin olive oil, the lemon juice, vinegar and Chipotle Paste. Whisk and combine into a smooth dressing. Crumble the blue cheese into the dressing, season with a pinch of salt and pepper, mix with a spoon and then set aside.
Get ready to serve your wedge salad. Place an iceberg lettuce wedge per plate, then add a good amount of chipotle blue cheese dressing on top. Garnish with the crispy bacon, the tomatoes, onion, and a good drizzle of extra virgin olive oil on top. Finish it with a sprinkle of salt and freshly ground black pepper, and enjoy!

What To Serve With Wedge Salad

This wedge salad with blue cheese dressing would be perfect served at a BBQ with sides of:

Download Our Free Guide To Mexican Classics

Your free guide will be emailed to you immediately.

Similar Recipes You Might Like to Try

Authentic Cactus Salad

Courgette Salad with Ricotta & Pine Nuts

FAQs

How do you wash iceberg lettuce for a wedge salad?

Remove any brown or wilted leaves from the outside of the head and then cut it into 4 equal wedges top to bottom with the core intact. Rinse each wedge in cold water and pat dry with paper towels.

Where did the wedge salad originate?

It started in Ancient Egypt. The origins of iceberg lettuce and wedge salad history go back to ancient times. Food historians believe Egyptians were the first to cultivate lettuce.

How to eat a wedge salad?

First, put the tines of the fork in the centre of the wedge. Next, use a knife to cut off ONE piece of the lettuce wedge. Then, take it one bite at a time. That part is hard, but if you want to keep it a wedge salad, be patient, and don't chop it all apart!