A white plate topped with an iceberg wedge with blue cheese dressing.

Iceberg Wedges with Blue Cheese Dressing

5 / 2 votes
Iceberg wedges with blue cheese dressing are a classic salad that’s been making a comeback in contemporary recipes. And with good reason. This rendition is the best we’ve encountered with its thick and creamy dressing made of mayonnaise, sour cream, and blue cheese that you’ll want to use to douse all your vegetables, not just iceberg lettuce. A throwback perfected.
David Leite
Servings6 servings
Calories278 kcal
Prep Time10 minutes
Total Time10 minutes


For the blue cheese dressing

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • Juice of 1/2 lemon, or more to taste
  • Dash Tabasco sauce or your favorite hot sauce
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 ounces blue cheese, crumbled (about 1 1/2 cups)
  • 3 tablespoons finely chopped chives

For the iceberg wedge salads

  • 1 head iceberg lettuce, trimmed
  • Chive lengths for garnish


Make the blue cheese dressing

  • In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, Tabasco, salt, and pepper.
  • Stir in the blue cheese and chives. Taste and, if desired, adjust the dressing with more salt or lemon juice.

Assemble the iceberg wedge salads

  • Use a small, sharp knife to cut the core from the lettuce.
  • Slice the head of lettuce in half from top to bottom. Place the halves flat on a cutting board and slice each into 3 wedges.

    ☞ TESTER TIP: For that classic steakhouse experience, chill the plates in the fridge prior to serving.

  • Place 1 wedge on each plate. Dribble a generous amount of dressing over each wedge. (You can cover and refrigerate any leftover dressing for up to 3 days.)
  • Garnish the wedges with chives and serve immediately.


*What You Need To Know About The Leftover Blue Cheese Dressing

Chances are you’ll end up with sufficient blue cheese dressing to save for another salad on another day. Whisk to recombine before using. If your leftover dressing has thickened in the fridge, simply stir in a few drops lemon juice, buttermilk, vinegar, or water until you reach the desired consistency.
Should you be so inclined, you can recreate a steakhouse salad by sprinkling the iceberg wedge with crumbled bacon and, if desired, sliding some wedges of summer tomatoes on the plate. You could also rely on it as a dip for those vegetables languishing in the fridge or, natch, for chicken wings.
Williams Sonoma New York

Adapted From

Williams-Sonoma Foods of the World: New York

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Serving: 1 portionCalories: 278 kcalCarbohydrates: 4 gProtein: 8 gFat: 26 gSaturated Fat: 10 gPolyunsaturated Fat: 9 gMonounsaturated Fat: 6 gTrans Fat: 1 gCholesterol: 39 mgSodium: 732 mgPotassium: 238 mgFiber: 1 gSugar: 3 gVitamin A: 865 IUVitamin C: 5 mgCalcium: 190 mgIron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2005 Carolynn Carreño. Photo © 2005 Quentin Bacon. All rights reserved.

Recipe Testers’ Reviews

Although I didn’t serve this blue cheese dressing over iceberg lettuce, which is rarely available where I live, it was excellent. Just the right amount of creaminess and zing to it. It’s definitely a dressing that will be served in my home often.

Most recipes for blue cheese dressing call for buttermilk and sour cream but I really liked the combination of mayonnaise and sour cream.

This is a serious blue cheese dressing. Dip your veggies in it? I don’t think so. This thick concoction is designed for one purpose only: strategically cling to iceberg lettuce for a perfectly coated salad. (It’s far too thick for more tender lettuces.)

I used a sharp, domestic blue cheese to really get that authentic steakhouse taste. You’ll inevitably have leftovers, so my advice for extending the shelf life of the dressing is to wait to mix in the chives until you’re ready to eat. This gave me a container in the fridge of non-chived dressing that held up for longer than a few days.

For subsequent salads, I diluted the dressing with a little champagne or red wine vinegar.

My testers loved this salad. Although there was considerable debate between them about whether more or less blue cheese was needed. Everyone agreed, however, that there needed to be more dressing on each wedge!

Every time I see a wedge salad on a menu at a restaurant, I do a small happy dance in my head! A crisp wedge of iceberg lettuce, covered with a creamy blue cheese dressing? A true delight.

This recipe for blue cheese dressing was truly one of the best I have ever had. The mixture of sour cream, mayo, lemon juice, and Tabasco was perfect. It really had a nice tang to it but allowed the wonderful blue cheese flavor to shine.

I know iceberg lettuce is not valued as much as other lettuce varieties in the culinary world, but to me, this salad really brings out the best of iceberg lettuce!

I would like to try this again with some diced tomatoes and a sprinkling of crumbled bacon on top.

I (heart) wedge salads in a serious way. And this recipe was no exception. Love it!

I made some slight enhancements. I didn’t have any Tabasco on hand so I subbed with my favorite Bacon Hot Sauce. Having made the dressing, I ladled a thick, creamy amount over my ice cold lettuce wedges and proceeded to add some bacon, sliced white onion (soaked in cold water a few minutes to tone down the intensity), and a quartered tomato. Oh my, oh my, heavenly! This salad was amazing!

I’m thinking that using a quality blue cheese like Maytag will make a pretty big difference. Add a slab of bread and you’ve got a pretty satisfying dinner.

This is a solid blue cheese dressing recipe and, snobbery aside, an iceberg wedge salad that’s delicious!

I used a Danish blue cheese and it was very good. This comes together quickly and easily and I think it’s a helpful recipe for people to have in their arsenal. A good blue cheese dressing recipe in itself is a good thing to have on hand. People can customize on top of this basic recipe as well (i.e. bacon, etc.) I will definitely use this again!

Can you believe I’ve never tried a wedge salad? I always thought it would be hard to eat but with a little help from my trusty knife and fork it was a breeze. And before cutting, it’s beautiful on the plate.

My daughter and I thought the dressing was great. Loved that it’s super thick and nice and chunky from a healthy dose of blue cheese.

I know I’ll be making this one again and again.

This is a classic thick, hearty blue cheese dressing which pairs perfectly with a crisp iceberg wedge. The recipe worked perfectly as written.

I used a mild-to-medium gorgonzola which was extra creamy and “melted” beautifully into the creamy dressing. I added freshly sliced pears and toasted walnuts to the iceberg wedge, which made a perfect fall starter salad.

It was even more intense after a 24-hour rest in the fridge. I thought it was necessary to bring the dressing to room temperature and give it a vigorous stir since it really firmed up after time in the fridge.

This was a great blue cheese dressing and I quite enjoyed it over the chilled iceberg lettuce. I made the dressing a couple of hours before serving and chilled it well.

I might use this dressing with some iceberg lettuce, chopped pears, and roasted walnuts for a twist on the salad, I think.

I love a good iceberg lettuce wedge salad. It’s really the only way that I like to eat iceberg lettuce. This recipe made a really good wedge salad. The flavor of the blue cheese dressing was perfect and I really liked the dash of Tabasco sauce.

I actually used a bit less blue cheese than the recipe called for as I didn’t think it needed as much. I used about 4 ounces and it was still full of blue cheese chunks. I used gorgonzola cheese and it made for a really good dressing.

I like bacon on my wedge salad so I added a bit to this recipe. I felt like I was eating a wedge salad at a fancy five star steakhouse. Very good!

These seems so simple as to be a no brainer. But it does bring back memories of simpler days. I haven’t bought iceberg lettuce in years! It was fun to revisit this salad.

I followed the recipe exactly except for the lemon juice. I had a really big, juicy lemon and used only 3 tablespoons of its juice. It seemed just right. Used it the first night for the 2 of us and then had some more dressing on a salad the next day and several days later used the remainder as a dip for celery. So it definitely does hold up well.

There’s a reason this dish is a classic. It’s wonderful! Quick and easy to pull together. Crunchy, salty, and creamy. It’s a great side for almost anything. If you haven’t had this in years, make it tonight. You won’t regret it. It’s the best thing ever to happen to iceberg lettuce.

A little sprinkling of crumbled bacon over top wouldn’t be out of place, either.

I have a confession to make: I’ve already made this sinful, delectable dressing twice in 2 weeks. The dressing is so completely easy. It’s very tangy. The chives provided a little edge to the tang, while the iceberg lettuce adds a nice, crisp contrast.

The leftover dressing lasted in my refrigerator a couple of days and tasted better than the first day I made it as the flavors had time to meld. So the second time this dressing was made, low-fat sour cream and low-fat mayonnaise were used. I liked this version better…the fat was not missed!

I did serve this dressing on a salad with more veggies than just the iceberg lettuce and the dressing was a little lost. It really shines—in fact, it is the North Star—atop the iceberg. Love this salad!

I hate to admit it but I usually resort to a bottled blue cheese dressing because it’s always a last-minute decision to serve it. The cycle of bottled blue cheese dressing has officially been broken!

I followed the recipe exactly and found it to be as good or better than most steakhouse dressings. I made sure that the lettuce was very chilled as well as the plates. I did use a generous amount of dressing and placed the rest in a bowl for guests to serve themselves if they wanted more. Needless to say, they did and I didn’t have to worry about leftovers.

Next time I will double the dressing recipe and have some left for dipping vegetables. I will also add at least another tablespoon of chives.

This is a quick and easy salad to make and the presentation makes even iceberg lettuce look a bit elegant.

The dressing is delicious. I love the tang of the blue cheese accented by the lemon and hint of Tabasco.

Next time I make this, I would purchase pre-crumbled blue cheese because it was a little messy to crumble the very moist piece of cheese that I picked up. Some of the chunks ended up being a bit too large…but still tasty!

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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