This Wedge Salad recipe makes it easy to re-create a steakhouse favorite at home. Blue cheese and bacon are the classic accompaniments, but feel free to add your favorite salad toppings. A few variation suggestions are in the recipe notes.
Remove any brown or wilted leaves from the head of lettuce. Cut the core from the bottom and slice the iceberg into 4 quarters. Wash each quarter, gently rinsing between the layers. Dry well.
Place each wedge on a plate, cut side up, and pour some of the blue cheese dressing over the top. Top with crumbled bacon, red onion, crumbled blue cheese, and snipped chives. Arrange cherry tomatoes around the wedge on the plate.
If desired, finish each salad with freshly-cracked black pepper. Serve immediately.
The quantities listed in the ingredients list for the dressing and toppings are general guidelines. Feel free to load up your salad, or go light, to your preferences!