Iceberg Wedge With Bacon Blue Cheese Dressing

The iceberg wedge. Long claimed to be the most boring form of salad. Well, it kind of is, right? That’s why it is commonly served with such strong dressings. My way of making the iceberg wedge is with bacon blue cheese dressing, which is good with or without water flavored lettuce. I’m not going to have any pretense in this recipe, and for people who think iceberg lettuce is ‘good’ more power to you. My truth is that it is watery, boring, near flavorless, and out of style. Now with that said, you may be asking, “Hey Cody, if you don’t like iceberg lettuce, why are you posting a recipe for an iceberg wedge?”

Well, I’ve uploaded over 400 recipes in a little over 10 months, so sooner or later I’m going to do some stuff that is a bit contentious. And the truth is, this recipe is more about the bacon blue cheese dressing than the salad. The lettuce is really just a vehicle to get that delicious creamy dressing into your mouth. Similar to how lobster is really just an excuse to drink clarified butter.

This recipe for bacon blue cheese dressing actually uses the same ingredients as my Gorgonzola Sauce, which is used in dishes like my Gnocchi With Gorgonzola Sauce. However this time instead of cooking it in a pan to make a rich cream sauce, this time I blend it. That’s right, this is basically a whipped bacon blue cheese dressing.

Half the bacon gets chopped up and added to the blue cheese dressing after being blended/whipped, and the other half is crumbled right on top of the salad as a finisher. As much as I dislike iceberg lettuce, it’s really hard to hate it in this recipe.

For this bacon blue cheese dressing I use my Nutribullet, although any blender will work. I just add in 250 ml Heavy Whipping Cream, 100 grams Blue Cheese (this time I used Gorgonzola Piccante), 4 cloves minced Garlic, 1 tsp freshly cracked Black Pepper, and salt to taste. Pulse the blender a few times until everything is combined, and scoop into a bowl. Fold in half the chopped bacon and voila…all done with the bacon blue cheese dressing.

Iceberg Wedge With Bacon Blue Cheese Dressing

The iceberg wedge is a classic steakhouse salad that, while using a boring lettuce, pairs it with a super flavorful dressing.

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Prep Time 2

Cook Time 5

Total Time 7

Course Salad, Side Dish

Cuisine American

Servings 4 people

Calories 433 kcal

Equipment

Ingredients

1 head Iceberg Lettuce quartered
250 ml Heavy Whipping Cream
100 grams Blue Cheese
4 cloves Garlic
1 tsp Black Pepper freshly cracked
1 pinch Salt to taste
100 grams Bacon

Instructions

In a hot pan add the cold bacon and allow to fry up. Move to a paper towel to drain.
While the bacon is frying/cooling add the cream, cheese, garlic, pepper, and salt to a blender (I used my nutribullet) and pusle for a few seconds until well combined and slightly whipped.
Crumble the bacon and add half to the blue cheese dressing. Fold in and taste for seasoning. Make adjustments if necessary.
Scoop the dressing over each of the iceberg wedges, crumble over more chopped bacon, serve and enjoy.

Notes

This salad is best eaten right after cutting it into wedges, however the dressing will last for a few days in the refrigerator. Just cover a container with plastic wrap and press the plastic down onto the surface.

Keyword Blue Cheese Dressing, Iceberg Salad, Iceberg Wedge, Steakhouse Salad