Wedge Salad with Gorgonzola Dressing

Forget everything you know about boring side salads. This Wedge Salad with Gorgonzola Dressing is a masterclass in contrasts: ice-cold, crunchy iceberg lettuce meets the velvety, sharp punch of premium blue cheese.

It's a steakhouse classic that's just as comfortable at a backyard BBQ as it is at a formal dinner party. It's salty, tangy, and incredibly satisfying.

It’s delicious and so easy to assemble. It's the perfect side to any grilled meat or as is on its own. Steak is obviously a perfect pairing, but adding leftover grilled chicken and boiled eggs are also a great way to enjoy this salad.

Why We Love This Recipe

• The Crunch Factor: Using cold iceberg lettuce provides a refreshing structural base that holds up beautifully under heavy toppings.
• The “Funky” Balance: Our Gorgonzola dressing strikes the perfect chord between creamy richness and the sophisticated tang of aged blue cheese.
• Visual Appeal: There's something undeniably elegant about a perfectly plated wedge, it's a showstopper that requires zero fancy knife skills.
• Textural Variety: Between the crisp bacon strips, juicy tomatoes, and silky dressing, every bite offers a different experience.

Ingredients

• Iceberg lettuce
• Bacon 
• Cherry tomatoes 
• Mini cucumbers
• Radishes 
• Chives
• Gorgonzola cheese 

Gorgonzola Dressing

• Buttermilk
• Mayonnaise
• Sour cream
• Salt
• Pepper
• Garlic powder
• Apple cider vinegar
• Gorgonzola cheese

See the recipe card below for exact quantities.

Instructions

Dressing

Add all of the dressing ingredients to a food processor and pulse to combine (should be chunky). Refrigerate until ready to use.

Build the Salad

Remove the outer leaves from the lettuce. Cut the lettuce in half through the stem. Then cut each half into three equal wedges. Cut the end to remove the stem from each wedge.

Layer the cucumber slices on a platter or 6 individual plates, then add the wedges. Top with the Gorgonzola cheese dressing, tomatoes, radishes, chives, more Gorgonzola cheese crumbles and a bacon slice per wedge.

Serve with extra dressing and enjoy!

Pro-Tips for the Perfect Wedge

• Keep it Cold: For the best experience, keep the head of lettuce in the fridge until the very last second before you plate. A lukewarm wedge loses its magic!
• The “Core” Secret: After cutting the lettuce into wedges, rinse them under cold water and let them drain upside down on paper towels to ensure they are clean and bone-dry.
• Quality over Quantity: Since Gorgonzola is the star, use a high-quality “Dolce” (sweet/creamy) or “Piccante” (sharp/crumbly) version depending on how much “bite” you want.
• Heavy Handed Toppings: To get that professional look, dress the wedge first, then “glue” your toppings (bacon, chives, tomatoes) to the dressing so they don’t all slide to the bottom of the plate.

📖 Recipe

Wedge Salad with Gorgonzola Dressing

This crisp and refreshing steakhouse classic is delicious and so easy to assemble. It's the perfect side to any grilled meat or as is on its own. Steak is obviously a perfect pairing but adding leftover grilled chicken and boiled eggs are also a great way to enjoy this salad.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Appetizer, Salad, Side Dish

Cuisine North American

Servings 6 people

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 1 large iceberg lettuce
• 6 slices bacon cooked
• 1 cup cherry tomatoes quartered or sliced
• 2 mini cucumbers thinly sliced lengthwise on a mandoline
• 3 radishes thinly sliced on a mandoline
• 2 tablespoons chives, thinly sliced
• 2 ounces Gorgonzola cheese crumbled

Dressing:

• ½ cup buttermilk
• ½ cup mayonnaise
• ½ cup sour cream
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon garlic powder
• 1 teaspoon apple cider vinegar
• 2 ½ ounces Gorgonzola cheese crumbled

Instructions

 

Dressing

• Add all of the dressing ingredients to a food processor and pulse to combine (should be chunky). Refrigerate until ready to use.

Build the Salad

• Remove the outer leaves from the lettuce. Cut the lettuce in half through the stem. Then cut each half into three equal wedges. Cut the end to remove the stem from each wedge.
• Layer the cucumber slices on a platter or 6 individual plates, then add the wedges. To get that professional look, dress the wedge first, then "glue" your toppings (bacon, chives, tomatoes, radishes, chives, and more crumbles of cheese) to the dressing so they don't all slide to the bottom of the plate.
• Serve with extra dressing and enjoy!

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Keyword best blue cheese dressing for wedge salad, gorgonzola salad dressing, iceberg lettuce salad recipe, steakhouse salad recipe, wedge salad dressing recipes

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