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Iceberg Wedge with Bacon Blue Cheese

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.

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


For the Salad:

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

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