Best 4 Iceberg Wedge Salad With Warm Bacon Dressing Recipes

Indulge in a culinary masterpiece that tantalizes your taste buds with its delightful flavors and textures – the Iceberg Wedge Salad with Warm Bacon Dressing. This classic salad recipe offers a perfect balance of crisp, cool iceberg lettuce, savory bacon, tangy blue cheese, and a luscious warm bacon dressing that ties all the elements together. Discover the art of creating this iconic dish, along with variations such as the Keto Iceberg Wedge Salad with Avocado Ranch Dressing and the refreshing Summer Wedge Salad with Lemon-Herb Vinaigrette. Embark on a culinary journey that will elevate your salad game and impress your dinner guests.

**The Iceberg Wedge Salad with Warm Bacon Dressing:**
- A timeless salad featuring crisp iceberg lettuce wedges topped with crumbled blue cheese, crispy bacon, cherry tomatoes, and a warm bacon dressing.
- The dressing, made with bacon fat, vinegar, sugar, and spices, adds a rich and smoky flavor to the salad.

**Keto Iceberg Wedge Salad with Avocado Ranch Dressing:**
- A low-carb alternative to the classic wedge salad, featuring avocado ranch dressing instead of warm bacon dressing.
- The avocado ranch dressing is a creamy and flavorful combination of avocado, sour cream, mayonnaise, and herbs.

**Summer Wedge Salad with Lemon-Herb Vinaigrette:**
- A refreshing salad perfect for warm weather, featuring a tangy lemon-herb vinaigrette dressing.
- The dressing, made with lemon juice, olive oil, herbs, and Dijon mustard, adds a bright and zesty flavor to the salad.

Here are our top 4 tried and tested recipes!

ICEBERG WEDGE SALAD WITH WARM BACON DRESSING

Iceberg Wedge Salad with Warm Bacon Dressing image

Provided by Sandra Lee

Categories appetizer

Time 17m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 head iceberg lettuce
4 slices bacon
2 teaspoons brown sugar
1/4 cup red wine vinegar
Salt and freshly ground black pepper
1 hard-boiled egg, finely chopped

Steps:

Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside.
In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately.

ICEBERG WEDGE SALAD WITH CREAMY GORGONZOLA DRESSING

Iceberg Wedge Salad with Creamy Gorgonzola Dressing image

Provided by Brad Sorenson

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup sour cream
1 cup prepared mayonnaise
1/2 cup gorgonzola cheese, crumbled up
2 to 4 tablespoons buttermilk
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
2 tablespoons mixed chopped fresh herbs (such as parsley, sage, and basil)
1 head iceberg lettuce, quartered, core removed
8 strips good quality bacon, cooked crispy
8 tear drop, or grape tomatoes, halved
1/2 cup blue cheese, crumbled

Steps:

In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs.
Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.

ICEBERG WEDGE SALAD WITH WARM BACON AND BLUE CHEESE DRESSING

Iceberg Wedge Salad with Warm Bacon and Blue Cheese Dressing image

Categories Salad Sauce Cheese Lunch Bacon Chill

Yield makes 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk (optional)
1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

Steps:

Mix the mayonnaise, lemon juice, pepper, and hot sauce in a medium bowl. Add the cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
Cook the bacon in a large skillet over medium heat until golden brown and beginning to crisp.
Arrange the lettuce wedges on plates. Spoon the dressing over. Using a slotted spoon, transfer the warm bacon from the skillet onto the salads, dividing equally. Garnish with red onion.
do ahead
The DRESSING can be made 1 day ahead. Cover and chill.

ST. ANSELM'S ICEBERG WEDGE SALAD

St. Anselm's Iceberg Wedge Salad image

This wedge salad, adorned with blue cheese and warm bacon vinaigrette, is served at the restaurant St. Anselm in Brooklyn. The revelatory vinaigrette is actually a roux made with bacon fat, then thinned with cider vinegar and water, a hit of sugar and another of Dijon mustard. It is superb, and it would not be out of place drizzled over grilled asparagus, accompanied by chopped hard-boiled eggs.

Provided by Sam Sifton

Categories lunch, quick, salads and dressings, appetizer, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 ounces thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons all-purpose flour
1/2 cup cider vinegar
1 tablespoon granulated sugar
1 tablespoon Dijon mustard
Kosher salt and cracked black pepper, to taste
1 large head of iceberg lettuce, cut and cored into 4 wedges
4 ounces blue cheese, crumbled
1/4 cup roughly chopped fresh parsley

Steps:

In a large skillet set over medium heat, cook the bacon until crisp, approximately 8 to 10 minutes. Using tongs or a slotted spoon, remove the bacon to a plate lined with paper towels to drain. Pour off all but 1/4 cup of the bacon fat in the skillet.
Lower the heat under the skillet, then stir in the flour and cook, stirring often with a spoon, until the flour is lightly browned, approximately 3 to 5 minutes. Add 1 1/2 cups water to the mixture, along with the vinegar, sugar and mustard, and allow to come to a simmer. Whisk the mixture frequently until the dressing is thick enough to resemble gravy and coat the back of a spoon, approximately 10 minutes. Season to taste with salt and pepper and remove from the heat.
Put the iceberg wedges on plates. Drizzle with the warm dressing, and sprinkle with the bacon pieces, blue cheese and parsley. Serve immediately.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 11 grams, Sodium 709 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

Choose the right lettuce: Use a firm head of iceberg lettuce for the best results. Avoid any heads that are wilted or have brown spots.
Cut the lettuce correctly: Cut the lettuce into 8 wedges, making sure to cut through the core. This will help the dressing evenly coat the lettuce.
Make the dressing ahead of time: The warm bacon dressing can be made up to 2 days in advance. Simply reheat it gently over low heat before serving.
Use good quality bacon: The bacon is the star of this salad, so make sure to use a good quality thick-cut bacon.
Don't overcook the bacon: Cook the bacon until it is crispy, but not burnt. Overcooked bacon will be tough and chewy.
Add the dressing to the salad just before serving: This will prevent the lettuce from getting soggy.

Conclusion:

This iceberg wedge salad with warm bacon dressing is a classic for a reason. It's simple to make, yet elegant and delicious. Perfect for a summer lunch or dinner, this salad is sure to please everyone at the table.