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Classic Wedge Salad

A crisp cool iceberg lettuce salad.

Course: Appetizer, Side Dish
Cuisine: American, retro, tbt, Vintage
Keyword: bacon, blue cheese, capers, iceberg, lettuce, retro, tbt, vintage
Servings: 4 Servings
Author: HelenFern
  • 1 head iceberg lettuce
  • 5 slices bacon
  • 1 cup blue cheese salad dressing
  • 3/4 - 1 cup crumbled blue cheese
  • 4 Tablespoons capers
  1. Cook the bacon, low and slow, in a cast iron skillet. Cook it for 10 to 15 minutes to fully render the fat and crisp up the slice. Drain on paper towels and chop into bits. Set aside. 

  2. Remove the soft, outer leaves on a head of iceberg lettuce. Carefully cut it into quarters. Make sure you wait until just before serving. Once you cut lettuce, the air starts to oxidize the leaves. Carefully remove most of the core on each quarter, but leave just a little to hold the leaves together.

  3. Lay each piece on a separate plate.

  4. Sprinkle the blue cheese crumbles evenly over each piece. 

  5. Drizzle 2 - 3 Tablespoons of blue cheese dressing over each piece. Some people like more dressing than others, so you be the guide.

  6. Divide the chopped bacon and top each piece, followed by 1 Tablespoon of capers. A little fresh cracked pepper is an optional touch.

  7. Get out your knife and fork and take a bite!

Recipe Notes

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