American
BLT Iceberg Wedge Salad
A cold iceberg wedge gets classic BLT toppings: crisp bacon, juicy tomato, and a creamy dressing. Chives finish each plate with a mild onion note.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
Photo: Nathan Y (CC BY-SA). Source
Why you’ll love it
- Iceberg holds up under heavy toppings without wilting.
- Bacon cooks while you prep the dressing and tomatoes.
- The plate feels restaurant-style with almost no effort.
- Easy to scale for guests by cutting more wedges.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Cook bacon in a skillet over medium heat until crisp, about 10 to 12 minutes; drain on paper towels and crumble.
- 2
Whisk mayonnaise, sour cream, lemon juice, salt, and pepper into a thick dressing.
- 3
Core the iceberg and cut into 4 wedges; place each on a plate.
- 4
Spoon dressing over each wedge.
- 5
Top with diced tomato, crumbled bacon, blue cheese, and chives.
- 6
Serve immediately while the bacon is still crisp.
Pro tips
- Chill the lettuce head first so wedges stay cold and snappy.
- Pat tomatoes dry after dicing to avoid watery plates.
- Cook bacon ahead and re-crisp briefly if needed.
Easy substitutions
- bacon
- turkey bacon
- blue cheese
- shredded cheddar
- sour cream
- Greek yogurt
Storage and reheating
Storage
Keep components separate; assemble just before serving. Bacon keeps 3 days.
Reheating
Re-crisp bacon in a skillet 1 minute; serve lettuce cold.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 420
- Protein
- 14 g
- Carbs
- 10 g
- Fat
- 37 g
- Fiber
- 3 g
Moderate · Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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