Ultimate Wedge Salad
Prep time 15mins
Cook time 30mins

Recipe Card



  • 2 (12-ounce) packages applewood thick cut bacon
  • 2 shallots, peeled and thinly sliced on a mandoline
  • 1 1/4 cups vegetable oil, for frying
  • 1/2 teaspoon kosher salt
  • 1 head iceberg lettuce, cut into quarters to form 4 wedges
  • 4 ounces blue cheese crumbles,
  • 2 cups baby heirloom tomatoes, quartered
  • 1 cup roughly chopped toasted walnuts
  • 2 tablespoons chopped chives, for garnish

Blue Cheese Dressing (Makes about 2 1/2 cups)


  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons reserved bacon fat
  • 1/2 cup (about 4 ounces) blue cheese crumbles
  • 1/2 teaspoon kosher salt, plus more if preferred
  • Freshly ground black pepper, to taste



  • Step 1

    Place bacon slices on a parchment paper lined sheet pan in a single layer. Place pan in cool oven. Set temperature to 350 F degrees. Cook 30 minutes. Do not flip.

  • Step 2

    Once cooked, place 4 slices of bacon aside and crush remaining bacon slices into crumbles. Reserve bacon fat for Blue Cheese Dressing, and store additional bacon fat in the refrigerator in a jar for future use, if desired.

Crispy Shallots

  • Step 1

    Meanwhile, thinly slice shallots into rings on a mandoline.

  • Step 2

    Place shallots in a medium saucepan and add oil until shallots are submerged. Set over medium-low heat and cook, gently stirring throughout with a fork to keep separate, until shallots are golden brown, about 20 minutes.

  • Step 3

    Transfer shallots to a dish lined with paper towels and arrange in a single layer. Season with salt and allow to cool and crisp up. *You can prepare shallots ahead of time and store up to 5 days in an airtight container lined with paper towel.

Blue Cheese Dressing

  • Step 1

    In a medium bowl, whisk to combine mayonnaise, sour cream, heavy cream, Worcestershire sauce, and bacon fat. Add blue cheese crumbles, salt and pepper. Use a spoon or spatula to stir and combine. Place aside, or refrigerate until ready to use.

Assemble & Serve

  • Step 1

    Place each iceberg wedge in a shallow dish. Surround each wedge with tomatoes, walnuts, crumbled bacon, and remaining 4 ounces blue cheese crumbles. Top with a generous spoonful of blue cheese dressing, and top with fried shallots. Finish each salad with a bacon slice. Sprinkle with chives for garnish. Serve chilled.