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the wedge salad the palm

Wedge Salad

If you love blue cheese salad dressing and you also love the wedge, you're going to want to put this recipe to memory. It's that good and that simple. The trick? Marinating the shallot in the red wine vinegar, the combination of creamy mayo and sour cream and then the crumbled blue cheese. O. M. G. Really. This is the best and most balanced blue cheese dressing I have ever had. Slathered on a wedge, with pieces of crisp bacon and halves of cherry tomatoes and then crispy fried onions. It doesn't get much better than this.
Course Salad
Cuisine American
Servings 6
Author The Cowgirl Gourmet is grateful to Chris Kimball of Cook's Country for this recipe which has been slightly adapted


  • 4 slices bacon nitrate-free and low-sodium
  • 1 large shallot diced
  • 2 tablespoons red wine vinegar
  • 1/3 cup mayonnaise preferably homemade
  • 1/4 cup sour cream organic
  • 3 tablespoons milk
  • 1 garlic clove minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup blue cheese crumbles plus a little more for garnish
  • 1 head iceberg organic, cored and cut into 6 wedges
  • 12 ounces cherry tomatoes halved
  • Lars crispy onions for garnish (I found these at Whole Foods)


  1. Cook bacon in a 10-inch skillet until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate and set aside until plating the salad.

  2. In a bowl, combine shallot with red wine vinegar and let sit for 20 minutes.

  3. To this, add mayonnaise, sour cream, milk, garlic, salt and pepper and the crumbled blue cheese. Stir thoroughly until well combined and liquid is evenly distributed.

  4. Arrange lettuce wedges on a platter or on individual plates and top with dressing and tomatoes. Crumble bacon over top and sprinkle with a handful of blue cheese crumbles. Top with a handful of crispy onions.

  5. Serve with a fork and steak knife and enjoy the silence. (No one will talk because this salad is mind-blowingly fabulous.)

  6. Store any remaining salad dressing in the refrigerator for future wedges. Because there will be...