If you’ve ever wanted to upgrade your salad game with minimal effort, this bold and flavorful wedge salad is the answer. Crisp iceberg lettuce provides the perfect crunchy base, while the homemade blue cheese dressing gets a vibrant lift from fresh tarragon. This herb, with its subtly sweet and slightly licorice-like profile, brings a fresh twist that balances the rich creaminess of the dressing.
It’s simple enough for a weeknight dinner yet elegant enough to impress at your next dinner party. If blue cheese isn’t your thing, feta makes an excellent swap that still delivers salty creaminess. Let’s dive into this cool, crunchy, savory masterpiece.
Ingredients for Iceberg Wedge Salad With Tarragon Blue Cheese Dressing
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1 head of iceberg lettuce
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1 cup light mayonnaise (240 ml)
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1/2 cup light sour cream (120 ml)
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2 teaspoons red wine vinegar (10 ml)
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1 teaspoon freshly squeezed lemon juice (5 ml)
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1 pinch cracked black pepper
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2 tablespoons finely diced white onion (about 20 g)
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2 cloves garlic, minced
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1 1/2 tablespoons chopped fresh tarragon (about 4.5 g)
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1/4 cup crumbled blue cheese (30 g), divided
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4 slices thick-cut bacon
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1 vine-ripened tomato, diced (about 150 g)
How to Make Iceberg Wedge Salad With Tarragon Blue Cheese Dressing
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Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to cool, then crumble into small to medium pieces.
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In a small bowl, combine mayonnaise, sour cream, chopped tarragon, diced onion, minced garlic, pepper, red wine vinegar, and lemon juice. Stir in most of the blue cheese, reserving a bit for garnishing. Mix thoroughly with a fork or small whisk until creamy and smooth.
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Rinse the iceberg lettuce thoroughly, then remove the core and discard any wilted outer leaves. Cut the head into four equal wedges and place each one on an individual plate, or arrange all four on a large platter for sharing.
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Dice the tomato into medium-sized chunks.
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Assemble the salad:
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Drizzle each wedge with about 1/4 of the dressing, letting it cascade over the top and down the sides.
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Sprinkle each portion with crumbled bacon and diced tomato.
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Finish with the reserved blue cheese and an extra pinch of fresh tarragon if desired.
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This wedge salad recipe proves that salad doesn’t have to be boring. The cool crunch of iceberg paired with the bold, herbaceous kick from the tarragon-infused blue cheese dressing creates a refreshing and flavor-packed experience. It’s hearty enough to serve as a light lunch or the perfect starter to any meal.
Whether you stick with the boldness of blue cheese or opt for a milder feta variation, this dish offers endless possibilities for tweaking and enjoying all year long. Don’t be surprised if it becomes your go-to salad for every occasion!
