Iceberg Wedge with Bacon Blue Cheese

Overall Recipe Rating
Iceberg Wedge with Bacon Blue Cheese
3 votes, 4.67 avg. rating (92% score)

Difficulty: Beginner

Preparation Time: 10min

Yields: 4 Servings

Total Time: 20min

  • 1 head iceberg lettuce, washed, dried, and cut into quarters
  • 4 pieces of thick sliced bacon, cut into ½” lardons
  • 1 cup mayonnaise
  • ¼ cup sour cream
  • 1-2 Tbs freshly squeezed lemon juice
  • 6 oz blue cheese, crumbled

This Iceberg wedge with bacon blue cheese recipe is the perfect beginning to our steakhouse dinner. Use a good blue cheese if possible, or if you like, you can substitute gorgonzola.



In an 8” skillet, render bacon lardons until brown and crispy. Using a slotted spoon, remove cooked bacon from skillet onto a paper towel-lined plate.

In a medium-sized mixing bowl, combine mayo, sour cream, and 1 tablespoon of the lemon. Whisk to remove all lumps. Fold in blue cheese. Taste and adjust seasoning with lemon juice if needed.

Place 1 wedge of the iceberg lettuce on a chilled plate and pour ¼ of the dressing over the wedge and crumble with the bacon lardons. Repeat with other wedges.