Uploaded April 2026 | Updated September 2026, 2 weeks ago
I’m taking the humble wedge salad and giving it a professional upgrade that makes it perfectly composed, super crispy, and way more flavorful than it has any right to be. Get up to 30% off coffee subscriptions at drinktrade.com/brian
▶️WATCH NEXT:
Steak Au Poivre: youtu.be/fXMj9C-x0yc?si=TW8isnykP6eC1Ibt
Big Ass Salad Recipes: youtu.be/KpIh4CxmtgU?si=uPN0lZWI--LdYLS_
🔪MY GEAR:
CUTTING BOARD: amzn.to/341OgnD
TONGS: amzn.to/4e4IRlB
HALF SHEET PAN: amzn.to/4u52z5c
FAVORITE STAINLESS BOWL: amzn.to/48lty4h
MESH STRAINER: amzn.to/4sRTuMe
AMAZON STORE: amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
RECIPE
Bleu Cheese Dressing:
85 g (5 ¾ Tbsp) buttermilk
35 g ( 2 ½ Tbsp) sour cream
150 g ( ⅔ cup) mayonnaise (Duke's strongly preferred)
5 g (1 tsp) garlic powder
5 g (1 tsp) onion powder
2 g (¼ tsp) salt
35 g ( ¼ cup) bleu cheese, very finely chopped
8 g ( 3 Tbsp) fresh dill, chopped
8 g ( 3 Tbsp) fresh chives, sliced
Wedge Salad:
• 450g (1 lb) regular-sliced bacon
• 1 large head iceberg lettuce, quartered
• 1 red onion, brunoise diced and rinsed
• 1 beefsteak tomato, seeds removed, brunoise diced
• Extra bleu cheese crumbles, for topping
• Fresh chives and picked dill, for garnish
1. Bake bacon at 350°F on a parchment-lined tray for 18–20 minutes until dark and rigid. Drain the fat by propping up the tray, then cool and dice into small bits.
2. Make the dressing by whisking together the buttermilk, sour cream, mayo, spices, salt, and herbs. Fold in the minced blue cheese.
3. Quarter the iceberg and remove the core. Pull out the center three layers to create a "valley" for the toppings.
4. Cover wedges in damp paper towels and freeze for 10 minutes to maximize the crunch.
5. Finely dice the red onion and rinse under cold water to take the edge off. 6. Seed and dice the tomatoes, and prep the remaining herbs and cheese crumbles.
7. Place a chilled wedge in a bowl and sauce it heavily to get the dressing into the layers. Add the bacon, tomatoes, onions, and herbs. Spoon a base of dressing onto a plate, place the loaded wedge on top, and finish with a final dressing drizzle and extra cheese crumbles.
CHAPTERS:
0:00 Rending bacon
1:48 Making the blue cheese dressing
6:33 Prepping the iceberg lettuce
11:10 Prepping the toppings
14:16 Assembly
I’m taking the humble wedge salad and giving it a professional upgrade that makes it perfectly composed, super crispy, and way more flavorful than it has any right to be. Get up to 30% off coffee subscriptions at drinktrade.com/brian
▶️WATCH NEXT:
Steak Au Poivre: youtu.be/fXMj9C-x0yc?si=TW8isnykP6eC1Ibt
Big Ass Salad Recipes: youtu.be/KpIh4CxmtgU?si=uPN0lZWI--LdYLS_
🔪MY GEAR:
CUTTING BOARD: amzn.to/341OgnD
TONGS: amzn.to/4e4IRlB
HALF SHEET PAN: amzn.to/4u52z5c
FAVORITE STAINLESS BOWL: amzn.to/48lty4h
MESH STRAINER: amzn.to/4sRTuMe
AMAZON STORE: amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
RECIPE
Bleu Cheese Dressing:
85 g (5 ¾ Tbsp) buttermilk
35 g ( 2 ½ Tbsp) sour cream
150 g ( ⅔ cup) mayonnaise (Duke's strongly preferred)
5 g (1 tsp) garlic powder
5 g (1 tsp) onion powder
2 g (¼ tsp) salt
35 g ( ¼ cup) bleu cheese, very finely chopped
8 g ( 3 Tbsp) fresh dill, chopped
8 g ( 3 Tbsp) fresh chives, sliced
Wedge Salad:
• 450g (1 lb) regular-sliced bacon
• 1 large head iceberg lettuce, quartered
• 1 red onion, brunoise diced and rinsed
• 1 beefsteak tomato, seeds removed, brunoise diced
• Extra bleu cheese crumbles, for topping
• Fresh chives and picked dill, for garnish
1. Bake bacon at 350°F on a parchment-lined tray for 18–20 minutes until dark and rigid. Drain the fat by propping up the tray, then cool and dice into small bits.
2. Make the dressing by whisking together the buttermilk, sour cream, mayo, spices, salt, and herbs. Fold in the minced blue cheese.
3. Quarter the iceberg and remove the core. Pull out the center three layers to create a "valley" for the toppings.
4. Cover wedges in damp paper towels and freeze for 10 minutes to maximize the crunch.
5. Finely dice the red onion and rinse under cold water to take the edge off. 6. Seed and dice the tomatoes, and prep the remaining herbs and cheese crumbles.
7. Place a chilled wedge in a bowl and sauce it heavily to get the dressing into the layers. Add the bacon, tomatoes, onions, and herbs. Spoon a base of dressing onto a plate, place the loaded wedge on top, and finish with a final dressing drizzle and extra cheese crumbles.
CHAPTERS:
0:00 Rending bacon
1:48 Making the blue cheese dressing
6:33 Prepping the iceberg lettuce
11:10 Prepping the toppings
14:16 Assembly
