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Wedge Salad
A crisp iceberg wedge draped in blue cheese dressing, bacon, and chives.
Tested time and yield
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Yield
- 4 servings
- Difficulty
- easy
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Cook the bacon until crisp, drain, and crumble.
- 02
Remove loose outer leaves from the iceberg, trim the stem without cutting away the core, and cut the head into four firm wedges. Rinse gently and dry thoroughly.
- 03
Place one wedge on each chilled plate. Spoon blue-cheese dressing over the top and into the layers.
- 04
Scatter with bacon, tomatoes, red onion, chives, blue cheese, and black pepper. Serve immediately.
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