The classic steakhouse wedge salad is timeless for a reason. Crisp, ice-cold iceberg lettuce provides the perfect canvas for rich blue cheese dressing, smoky bacon, and juicy tomatoes, creating a bold contrast of textures and flavors in every bite.
This Ruth’s Chris–style version keeps things simple and unapologetically indulgent. Thick, creamy blue cheese dressing cascades down the wedge, while crumbles of blue cheese add sharpness and depth that steakhouse fans know and love.
What makes this salad stand out is its balance. The cool crunch of iceberg cuts through the richness of the dressing and bacon, making it a refreshing yet satisfying starter before a hearty meal.
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Perfect as an appetizer or a light main alongside grilled steak or chicken, this wedge salad proves that sometimes the simplest dishes are the most iconic.
Servings: 4
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Ingredients :
- 1 large head iceberg lettuce, cut into 4 wedges
- 1/2 cup thick, creamy blue cheese dressing
- 1/2 cup blue cheese crumbles
- 6 slices bacon, cooked crispy and crumbled
- 1 cup cherry or grape tomatoes, halved
- Freshly cracked black pepper
- Optional: chopped chives or parsley
Instructions:
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