We think our wedge salad recipe is the ultimate iteration, but we're not opposed to innovation—like these embellishments and swaps.
Croutons
Truth: Croutons are never a bad idea. Toss torn bread with olive oil and bake at 375°F until golden.
Dried Cranberries
We love the tart, chewy fruit against the snappy lettuce.
Diced Avocado
A little fatty richness and pretty color make it a winning addition.
Fresh Tarragon
This herb's delicate anise flavor complements almost any green salad.
Spanish Chorizo
Cut into pieces and used in place of bacon, it brings a smoky spiciness into the mix.
Egg Mimosa
Push hard-boiled eggs through a mesh sieve for a fluffy texture.
Toasted Almonds
Chopped nuts deliver crunch— and are so good with blue cheese.
Fried Shalllots
Thinly sliced and cooked in neutral oil until crisp, they add a sweet, oniony flavor and great texture.
Sliced Scallion
Mirrors the bite of the chives in the dressing—but sharper.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Cut 4 ounces slab bacon into 1"-thick pieces and cook in a medium skillet over medium-low heat, stirring often, until crisp, 5-7 minutes; transfer to a paper towel-lined plate. Whisk 1/2 finely chopped small shallot, 3/4 cup sour cream, 1/2 cup buttermilk, 1 tablespoon chopped fresh chives, and 1 tablespoon white wine vinegar in a small bowl; fold in 1/2 cup crumbled mild blue cheese. Adjust consistency with sour cream or buttermilk, if needed. Season dressing generously with kosher salt, freshly ground black pepper, and more vinegar, if needed. Cut 1 small head of iceberg lettuce into 4 wedges; place on plates and spoon dressing over. Top with bacon, 1/4 thinly sliced small red onion, and more crumbled blue cheese and chopped chives.
Recipe notes
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Everybody Wedge Now
Forget about a sit-down dinner—host a wedge salad party instead.
