Chopped Wedge Salad

 

Introduction

If you think salads are boring, this ultimate loaded BLT greens bowl is here to change your mind. It takes the very best elements of a classic steakhouse wedge salad—the crisp, refreshing crunch of iceberg and romaine, smoky bacon, and a rich, velvety blue cheese dressing—and transforms them into an easy-to-eat chopped format. The absolute crown jewel of this recipe is the scratch-made buttermilk dressing. By mashing half of the blue cheese directly into a tangy base of real buttermilk, sour cream, and fresh lemon juice, the dressing gains an incredible depth of flavor that store-bought bottles simply cannot replicate. Packed with textures and bold flavors, this dish functions beautifully as an impressive dinner party starter or a decadent, standalone weekday meal.

⏱️ Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes (for the bacon)
• Total Time: 30 minutes
• Yield: 4–6 servings
• Essential Equipment: Large salad mixing bowl, medium dressing bowl, whisk, sharp chef's knife, cutting board, and a large frying pan or baking sheet for the bacon.

🛒 Ingredients

For the Crisp Salad Base

• 1 head Iceberg lettuce (Cored, quartered, and chopped into bite-sized pieces for maximum crunch)
• 1 head Romaine lettuce heart (Cored and chopped to add texture and a deep green color)
• 8 slices Thick-cut bacon (Cooked until completely crispy, then drained and crumbled)
• 2 cups Cherry tomatoes (Halved lengthwise; provides a sweet, juicy contrast to the salty bacon)
• ¼ cup Fresh chives (Finely chopped, divided for the base and the final garnish)

For the Steakhouse Blue Cheese Dressing

• ½ cup Real buttermilk (Shaken well; provides a signature, authentic tang)
• ¾ cup High-quality mayonnaise (Creates a rich, stable emulsion)
• ¾ cup Full-fat sour cream (Adds body, thickness, and a smooth mouthfeel)
• 1½ cups Blue cheese (Crumbled and strictly divided into two equal portions)
• ½ teaspoon Garlic powder (Gives a subtle, savory background note without the harsh bite of raw garlic)
• 2 teaspoons Worcestershire sauce (An essential secret weapon for a savory, umami depth)
• Juice of 1 Fresh lemon (Brightens the dressing and cuts through the heavy fats)
• 2 tablespoons Fresh chives (Finely chopped)
• To taste Kosher salt and freshly ground black pepper

👩‍🍳 Step-by-Step Instructions

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👩‍🍳 Step-by-Step Instructions

Step 1: Prep and Crisp the Greens

1. Chop your iceberg and romaine lettuce according to the ingredient list.
2. The Pro Crispness Trick: Wash the chopped greens thoroughly in ice-cold water. Spin them completely dry in a salad spinner or roll them tightly in clean kitchen towels. If the lettuce is even slightly damp, the heavy blue cheese dressing will slip right off the leaves and pool water at the bottom of your bowl.
3. Once dry, place the iceberg and romaine in a large salad bowl. Add the 2 cups of halved cherry tomatoes, the 8 slices of crumbled bacon, and ¼ cup of chopped chives. Toss the dry components gently to distribute everything evenly.

Step 2: Build the Scratch-Made Dressing

1. In a medium mixing bowl, combine the liquid base: ¾ cup mayonnaise, ¾ cup sour cream, and ½ cup buttermilk. Whisk together until completely smooth.
2. Add only half (¾ cup) of the crumbled blue cheese into the bowl. Use the back of a fork to gently mash some of the cheese crumbles against the side of the bowl. This incorporates the blue cheese flavor directly into the liquid matrix while leaving tiny, delicious pockets of texture.
3. Whisk in the flavor builders: 2 teaspoons Worcestershire sauce, the juice of 1 lemon, ½ teaspoon garlic powder, and the 2 tablespoons of chopped chives.
4. Taste the dressing. Season generously with a pinch of kosher salt and several cracks of fresh black pepper. Whisk once more, taste again, and adjust the acid or salt if desired.

Step 3: The Assembly and Dress

1. Give your dressing a final stir. Pour it generously over your salad base.
2. Using large salad tongs or two large spoons, toss the salad from the bottom up until every piece of lettuce is coated in the creamy dressing.
3. The Grand Finale: Just before serving, scatter the remaining ¾ cup of blue cheese crumbles across the very top of the salad bowl along with a tiny sprinkle of extra chives. This ensures your guests get big, distinct pockets of bold cheese flavor in every single bite. Serve immediately.

💡 Pro-Tips for the Best Salad Experience

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💡 Pro-Tips for the Best Salad Experience

• Make the Dressing Ahead: Creamy dressings perform exponentially better if allowed to rest. If you have the time, whip up the blue cheese dressing 2 to 24 hours in advance, cover it, and keep it in the fridge. This allows the garlic powder, chives, and blue cheese to bloom fully into the buttermilk.
• The Best Way to Cook Bacon: For perfectly flat, uniformly crispy bacon that crumbles beautifully, bake the slices on a foil-lined rimmed baking sheet at 400°F (205°C) for 15–18 minutes. It avoids stovetop splatters and cooks the bacon evenly from edge to edge.
• Choosing Your Blue Cheese: For a milder, creamier dressing, choose a Gorgonzola. If you prefer that classic, sharp, and pungent steakhouse bite, opt for a traditional Danish Blue or a Maytag Blue.