Jump to Recipe

This is the best classic wedge salad recipe. Wedges of iceberg lettuce are topped with creamy blue cheese dressing and loaded with fresh ingredients. 

Iceberg wedge salad topped with creamy blue cheese dressing, sliced cucumbers, radishes, cherry tomatoes, and fresh chives on a white plate.

Wedge Salad (Steakhouse Classic)

If you’ve ever ordered a wedge salad at a steakhouse, you know why it’s a favorite. Crisp, cold iceberg lettuce drizzled with creamy blue cheese dressing, topped with crunchy vegetables — it’s simple, refreshing, and always hits the spot. This version is easy to make at home, and you can pair it with my Roquefort dressing for that classic steakhouse flavor.

Why You’ll Love This Recipe

  • It’s fast: just slice, rinse, and top.
  • It looks impressive, but it couldn’t be easier.
  • The crisp iceberg and creamy dressing are a match made in heaven.

Overhead view of iceberg wedge salad topped with blue cheese dressing, sliced cucumbers, radishes, cherry tomatoes, and chopped chives on a white plate.

How to Cut and Wash Iceberg Lettuce for Wedge Salad 

Close-up of a quartered iceberg lettuce wedge on a wooden cutting board, showing crisp green and white layers.

The secret to a perfect wedge salad is keeping the lettuce base intact so the wedges don’t fall apart. Here’s how:

  1. Remove any wilted outer leaves.
  2. Slice the head of iceberg in half through the core, then cut each half into quarters to create 4 wedges.
  3. Rinse the wedges carefully under cold water.
  4. Spin gently in a salad spinner or pat dry with clean towels. The drier the lettuce, the better the dressing will cling.
  5. Chill the wedges in the fridge until you’re ready to serve — a wedge salad is best served ice cold.

Freshly cut iceberg lettuce wedges resting in a salad spinner, ready to be dried for wedge salad.

How to Eat a Wedge Salad

This is the fun part! A wedge salad isn’t meant to be dainty — you’ll need a fork and knife. Cut into bite-sized pieces as you go, so you get a mix of cold, crunchy lettuce, creamy dressing, and toppings in every bite.

When it comes to dressing for a wedge salad, blue cheese Roquefort Dressing is the classic choice. However, feel free to get creative and use any creamy dressing, such as Green Goddess or Tahini! 

Iceberg lettuce wedge topped with creamy blue cheese dressing, sliced cucumbers, radishes, cherry tomatoes, and chives on a white plate.

Serving Suggestions 

At a steakhouse, wedge salad is usually served as a starter before a hearty main dish — and it’s just as good at home. Pair it with:

It also makes a fresh side for summer barbecues or holiday dinners.

Yield: 4 Servings

Wedge Salad

Prep Time 10 minutes
Total Time 10 minutes

This classic wedge salad recipe is a steakhouse favorite made with crisp iceberg lettuce, creamy blue cheese dressing, and fresh veggie toppings. Simple, refreshing, and elegant — it makes the perfect starter for filet mignon, branzino, or baked mac and cheese.

An overhead photo of a classic wedge salad made with iceberg lettuce and blue cheese dressing.

Ingredients

Instructions

  1. Remove any wilted outer leaves from the iceberg lettuce. Slice the head in half through the core, then cut each half in half again to make 4 wedges. 4 wedges of iceberg lettuce on a wooden cutting board with a knife to show how to cut iceberg lettuce for wedge salad.
  2. Rinse wedges gently under cold water. Spin in a salad spinner or pat dry thoroughly with towels. Chill until ready to serve. Close-up photo of wedges of iceberg lettuce drying in a salad spinner.
  3. Place each wedge on a plate. Spoon dressing over the top, letting it drip between the layers. A wedge of iceberg lettuce on a white plate with blue cheese dressing on top to assemble a wedge salad.
  4. Top with tomatoes, cucumber, radishes, blue cheese crumbles, and chives. Add bacon, if using. Serve immediately. A wedge salad topped with cucumber, radish, tomatoes and chives on a white plate.

Notes

  • Keep it cold: Chill the wedges before serving — wedge salad is best when extra crisp.
  • Dry well: The dressing won’t cling if the lettuce is too wet.
  • Customize: Swap toppings to fit your meal — red onion, avocado slices, or croutons are all delicious additions.

    • Nutrition Information:
    Yield: 4 Serving Size: 1 wedge
    Amount Per Serving: Calories: 180Total Fat: 14gCarbohydrates: 7gFiber: 2gProtein: 4g
    © Marina Delio
    Cuisine: American / Category: Salad