Iceberg Wedge with Bacon
A classic steakhouse salad: crispy bacon, cool iceberg, tangy dressing, and creamy blue cheese. Ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 6 strips bacon strips
- ½ head iceberg lettuce, 1 head
- ½ cup blue cheese, crumbled
- ½ cup ranch dressing or vinaigrette
- ¼ teaspoon salt and pepper
Instructions
- 1
Place the 6 bacon strips in a single layer in a cold skillet, laid flat and not overlapping.
- 2
Turn the heat to medium and cook the bacon, without moving it, until the edges are dark brown and smell smoky, about 8 minutes.
- 3
Flip each bacon strip using tongs and cook the other side until the surface is dark brown and crispy all over, about 4 more minutes.
- 4
Slide the bacon onto a paper towel to cool and drain. Once cool enough to handle, break each strip into 1-inch pieces.
- 5
Slice the half head of iceberg lettuce in half crosswise (perpendicular to the core) to create two wedges, each about 2 inches thick.
- 6
Place one wedge on each plate, flat-side up. Drizzle half of the ranch dressing over the surface of each wedge.
- 7
Sprinkle the crumbled blue cheese evenly across the dressing on each wedge, about 1/4 cup per plate.
- 8
Scatter the bacon pieces over the top of each wedge, dividing them equally. Season with a small pinch of salt and pepper.
Tools you’ll need
- 12-inch skillet
- tongs
- paper towels
- cutting board
- sharp knife
- 2 dinner plates
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