Iceberg Wedges With Creamy Blue-Cheese Dressing

Our iceberg wedge salad recipe is a crisp and creamy starter that tastes like it came straight from the steakhouse. The star of the dish is a homemade blue cheese dressing, which we’ve lightened up with tangy buttermilk and Greek yogurt. A small amount of mayonnaise keeps it feeling creamy and rich, while lemon juice, fresh thyme, and ground white pepper round out the flavor. Crunchy wedges of iceberg lettuce are the perfect vehicle for the dressing, and while you can certainly stop there, we never mind adding a bit of juicy tomato to finish things off. This salad shines just as brightly whether it’s accompanied by a simple grilled chicken breast or incorporated into a more elaborate steak supper.

What Is a Wedge Salad?

A wedge salad gets its name because it uses wedges of lettuce as its base. For this recipe we use a wedge of iceberg lettuce topped with a rich and tangy blue cheese dressing, though the dish often features toppings like crispy bacon, chopped tomatoes, and hard-boiled egg. Unlike most salads with their chopped, bite-size greens, the wedge salad is a true fork-and-knife affair. It's a steakhouse staple, and the delicious blend of textures and flavors will always have a place in classic American cuisine.

One of the earliest mentions for a wedge salad is the recipe "Lettuce Salad with Roquefort Dressing" in the 1916 cookbook Salads, Sandwiches, and Chafing Dish Recipes, by Marion Harris Neil. But many attribute the origins of the wedge salad to Oscar Tucci, owner of the original Delmonico's steakhouse in New York City, who is said to have created the salad in the 1930s.

The Key Components of Martha's Iceberg Wedge Salad

The lettuce: No matter how simple or elaborate you like your wedge salad, the greens are always a constant: A crisp head of iceberg lettuce cut into quarters to form wedges. Depending on your preference, you can remove the core for easier eating or leave it in to keep the wedges intact. After rinsing and trimming, we recommend putting the lettuce back in the refrigerator, covered with a damp paper towel, until you're ready to serve so it stays as cold and crisp as possible.

The dressing: Another non-negotiable when it comes to the classic wedge? A creamy, tangy blue cheese dressing. In this recipe, Martha lightens things up by inviting Greek yogurt to the party, which helps cut down on the amount of mayonnaise needed. There's still a bit of mayo—it provides richness, as well as some extra tang—in addition to buttermilk, lemon juice, and fresh thyme. For the cheese, Martha always recommends buying a small wedge of blue cheese and crumbling it at home as opposed to purchasing the pre-crumbled kind; it will have the best flavor and creamiest texture.