Blue Cheese Wedge Salad

When dining out, one of the first items on a menu that always catches my eye is a Blue Cheese Wedge Salad. I can’t really enjoy a steak dinner to it’s full potential without a wedge salad as a warm up. 

My typical routine is to only eat half of my salad and then ask the waiter if I can please hold on to the rest when my steak arrives because I like the way the two go together so well. A little bite of wedge, a tasty bite of steak, a tangy taste of blue cheese, a juicy cherry tomato…and so it goes. I can even pass on a potato with my steak just as long as I have my Blue Cheese Wedge WITH bacon and tomato of course.

My mom used to make wedge salads quite a bit when I was growing up so it wasn’t a stretch for me to come up with my favorite version of the old classic.

To start, I make a very basic creamy blue cheese dressing but hold back a few crumbles to dress the salad on top at the very end. A nice crisp head of iceberg is key and I actually LIKE iceberg and am really not sure how or why it has such a bad rep – it’s not particularly flavorful on it’s own but it holds up well and stays firm for a very long time. Bacon is essential, and please use REAL bacon…turkey bacon just won’t do on a wedge salad.

Lastly, little cherry tomatoes halved are the perfect finishing touch.

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