Salads
This BLT wedge salad recipe transforms a classic into a crispy, tangy masterpiece that balances smoky bacon, creamy blue cheese, and fresh lettuce. The secret lies in perfectly crisped bacon and a bold dressing that ties everything together—no soggy lettuce here.
I developed this version after years of testing, ensuring each component delivers maximum flavor and texture without compromising the dish's signature freshness.
The foundation starts with crispy bacon, cooked until the edges are golden and the fat renders beautifully. This is where the magic happens—those smoky, salty strips become the star of the salad, cutting through the richness of the blue cheese and mayo.
The lettuce wedge, cut precisely, holds its shape while soaking up just enough dressing to stay tender yet sturdy. Every bite delivers a perfect harmony of textures: crispy, creamy, and fresh.
What sets this recipe apart is the tangy blue cheese twist, which adds depth and a satisfying bite that complements the smoky bacon. The assembly is simple yet deliberate—layering ingredients to ensure each forkful offers a balanced experience.
Whether you're serving this as a light lunch or a showstopping appetizer, the presentation is just as important as the taste, with crispy bacon fanned across the wedge and a drizzle of dressing for that restaurant-worthy finish.
Ready in just 20 minutes, this BLT wedge salad is perfect for weeknight dinners or entertaining guests. The crispy bacon stays crunchy, the lettuce holds its structure, and the blue cheese adds a luxurious touch that elevates this dish beyond the ordinary.
Let's get started on creating a salad that's as impressive to look at as it is to eat.
Ingredients for blt wedge salad
Crispy bacon, creamy blue cheese, and a tangy dressing—here's what brings this BLT wedge to life.
| Ingredient | Amount | Notes |
|---|---|---|
| Iceberg Lettuce 🥬 | 1 whole | Large head, cut into 4 wedges |
| Thick-Cut Bacon 🥓 | 6 oz | Center-cut for crispiness |
| Blue Cheese Crumbles 🧀 | 4 oz | Aged blue cheese preferred |
| Mayonnaise 🥛 | ½ cup | High-quality, full-fat |
| Butter 🧈 | 2 tbsp | Unsalted, softened |
| Apple Cider Vinegar 🍎 | 1 tbsp | For tangy dressing |
| Dijon Mustard 🌶️ | 1 tsp | For depth of flavor |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Garlic Cloves 🧄 | 1 clove | Minced for dressing |
| Red Pepper Flakes 🌶️ | ¼ tsp | Optional for heat |
| Fresh Chives 🌿 | 2 tbsp | Chopped for garnish |
The bacon is non-negotiable. Center-cut slices from Oscar Mayer or Applewood stay crispy longer—avoid the thin, flimsy kind. Look for thick-cut bacon at the meat counter, and if you can't find it, thick-sliced smoked bacon works too. The iceberg lettuce should be crisp and firm, with no yellowing or bruises. Trader Joe's has the best pre-cut wedges, but a whole head is cheaper and lasts longer. For the blue cheese, aged varieties like Gorgonzola or Stilton add more depth, but regular blue cheese crumbles are fine for everyday use.
No thick-cut bacon? Double up on regular bacon slices and cook them longer for crispiness. The dressing can be made ahead—it actually improves overnight. Substitute apple cider vinegar with lemon juice if you prefer brightness, but the tang is key. For the blue cheese, feta or goat cheese gives a different but delicious twist. The garlic in the dressing is optional, but I always include it—it rounds out the flavors beautifully. If you're sensitive to spice, skip the red pepper flakes entirely, but they add a nice kick that pairs well with the smoky bacon.
The bacon stays crispy for 2-3 days if stored in an airtight container. The dressing keeps for up to 5 days in the fridge, so make extra for sandwiches. The lettuce wedges should be assembled just before serving to keep them crisp. For a restaurant-worthy presentation, fan the bacon across the wedge and drizzle the dressing artistically. If you're prepping ahead, store the components separately and assemble when ready to eat—this keeps everything at its best.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—iceberg’s crunch, bacon’s smoky crunch, blue cheese’s tang, mayo’s creaminess, and butter’s richness. It’s the kind of salad where every bite feels like a hug for your taste buds.
- No-Fuss Assembly: Honestly, the hardest part is slicing the lettuce. Cook the bacon, crumble the cheese, mix mayo with a pinch of butter, and you’re done. My kids help with the blue cheese—messy but worth it.
- Game for Any Day: Pack it for lunch, serve it at brunch, or make it your dinner when you’re too tired to cook. The wedges stay crisp, the bacon stays crispy, and no one complains. (Yes, even on a Tuesday night.)
- Budget Meal Hero: Thick-cut bacon and blue cheese might sound fancy, but a head of iceberg and a tub of mayo stretch this into multiple meals. Leftovers? Just wrap them up—they’re just as good cold the next day.
Step-by-step instructions for BLT wedge salad
Assemble this classic salad with perfect crispiness and bold flavors in just minutes.
Cook the Thick-Cut Bacon to Crispy Perfection
Line a baking sheet with parchment paper and arrange the 6 oz thick-cut bacon in a single layer. Place in a 400°F oven for 15-18 minutes, flipping once halfway through. You're looking for bacon that's deep golden brown and crispy—it should snap when bent slightly. Remove from oven and transfer to a paper towel-lined plate to drain excess fat.
I like to use center-cut bacon here because it stays crispier longer than regular bacon. If you prefer extra crispiness, broil for 2-3 minutes at the end, watching closely to avoid burning. Let the bacon cool for 5 minutes before breaking it into bite-sized pieces—this prevents the dressing from making it soggy later.
Prepare the Creamy Blue Cheese Dressing
In a medium bowl, combine the 0.5 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 0.5 tsp salt, and 0.25 tsp black pepper. Mix well until smooth. Add the 1 minced garlic clove and 0.25 tsp red pepper flakes (if using), stirring again to combine. Taste and adjust seasoning if needed.
In a separate small bowl, melt the 2 tbsp butter over a double boiler or in the microwave for 20-30 seconds. Once melted, drizzle it into the mayonnaise mixture while whisking continuously. This creates a rich, velvety dressing with perfect balance between creamy and tangy. The dressing should coat the back of a spoon but still be pourable.
Assemble the Salad Wedges
Cut the 1 whole iceberg lettuce into 4 equal wedges, keeping the core intact. Place each wedge on a serving plate with the cut side up. Arrange the crispy bacon pieces around each wedge, slightly overlapping for visual appeal. Sprinkle the 4 oz blue cheese crumbles evenly over the bacon and lettuce.
Drizzle 2-3 tablespoons of the prepared dressing over each wedge, being careful not to over-saturate the lettuce. The dressing should glaze the blue cheese and bacon without making the lettuce limp. If the dressing thickens after sitting, whisk in 1-2 teaspoons of warm water to restore consistency.
Garnish and Serve Immediately
Just before serving, sprinkle the 2 tbsp chopped fresh chives evenly over all wedges. The chives add a fresh, bright contrast to the rich flavors. Serve the salad immediately while the bacon is still crispy and the lettuce maintains its crunch.
For the best presentation, arrange the wedges on a large platter with the dressing drizzled artistically around the edges. The combination of crispy bacon, tangy dressing, and creamy blue cheese creates a perfect balance of textures and flavors in every bite. Enjoy with a cold beverage to complement the rich, savory profile.
Pro Tips For Making Blt Wedge Salad
- USE COLD BACON: Pull the bacon straight from the fridge—no pre-warming. Cold slices crisp better when stacked on the wedge, and they won’t turn rubbery while you assemble the salad. Trust me, I learned this after serving limp bacon on a warm wedge once. Just pat it dry first.
- SALT THE BACON: Sprinkle bacon with ½ teaspoon kosher salt per pound before cooking. It crisps faster and develops deeper flavor—no guessing if your bacon is salty enough later. I used to skip this, and the bacon always tasted bland compared to my friends’ perfectly seasoned stacks.
- DRY THE LETTUCE: Spin the iceberg wedge dry in a clean kitchen towel for 30 seconds before buttering. Wet lettuce dilutes the dressing and makes the wedge soggy. This step takes 10 seconds but guarantees a crisp, buttery bite every time.
- TOAST THE BACON: Cook bacon on medium-low heat until edges curl, then flip and finish on high for 30 seconds. This prevents overcooking while keeping the center juicy. I was skeptical until I tried it—now I refuse to serve bacon that’s crisped all the way through.
Flavor customization for this dish
Spicy Kick Options
For those who love heat, add ½ teaspoon smoked paprika or ¼ teaspoon cayenne pepper to the dressing for a smoky, fiery twist.
I like to sprinkle crushed chipotle peppers in adobo (about ½ teaspoon) over the blue cheese crumbles right before serving—it adds a deep, smoky heat that pairs perfectly with the crispy bacon. 🌶️
Sweet and Tangy Twist
Balance the richness with a sweet-tangy contrast by adding 1 teaspoon honey or maple syrup to the dressing. I also like to include 1 teaspoon lemon juice for brightness.
For an extra touch, drizzle balsamic glaze over the assembled wedges before serving—it adds a glossy, sweet-savory finish that elevates the dish. 🍯
Herb-Infused Variations
Fresh herbs can transform this salad. Swap the chives for 1 tablespoon chopped dill or 1 tablespoon sliced green onions for a brighter, more vibrant flavor.
For a Mediterranean twist, add ¼ cup crumbled feta cheese and sprinkle with 1 teaspoon dried oregano—it’s a game-changer that brings a fresh, herby note to the creamy blue cheese. 🌿
Crunchy Additions
Add texture with ¼ cup toasted walnuts or ¼ cup crispy fried shallots for a satisfying crunch. I also love adding ½ cup buttered croutons (homemade or store-bought) for extra heartiness.
For a smoky crunch, sprinkle ½ teaspoon toasted sesame seeds or crushed potato chips over the top—it’s unexpected but delicious. 🥜
Cheese Swaps
If you’re not a fan of blue cheese, try crumbled goat cheese for a tangy, creamy alternative. For a sharper flavor, use aged cheddar or Gorgonzola—both add depth without overpowering the bacon. If you want something milder, feta cheese works beautifully and keeps the dish bright and fresh. 🧀
Extra Protein Boost
For a heartier salad, add ½ cup cooked chicken breast or ¼ cup crumbled bacon (if you want even more smokiness). I also love adding ¼ cup grilled shrimp or ¼ cup diced ham for a different protein twist.
These additions keep the salad satisfying while balancing the rich flavors. 🍗
Nutrition facts
Frequently asked questions
Can I make this BLT wedge salad ahead of time?
Assemble the wedges just before serving to keep the lettuce crisp, but you can prep components ahead. Cook the bacon and make the dressing 1 day in advance—store them separately in airtight containers. The blue cheese can be sprinkled up to 2 hours early, but add the dressing last minute. Keep everything chilled until ready to serve.
What's the best way to keep the lettuce crisp?
Use iceberg lettuce—it stays crunchy longer than other varieties. Cut the wedges right before assembling and avoid over-dressing. For extra crispness, chill the wedges in the fridge for 10 minutes before serving. Also, let the bacon cool completely before adding it to prevent sogginess.
Can I substitute the blue cheese dressing?
Try a ranch or Caesar dressing for a milder flavor, or swap in goat cheese and honey dressing for sweetness. For extra tang, mix Greek yogurt with lemon juice and herbs. Just adjust the consistency—blue cheese adds richness that lighter dressings may not match.
How do I make the bacon extra crispy?
Use thick-cut bacon and cook it at 400°F for 18-20 minutes, flipping once. For maximum crispness, broil for 2-3 minutes at the end. Drain on a wire rack instead of paper towels to remove excess fat. Let it cool completely before breaking into pieces to maintain crunch.
Is this salad kid-friendly?
With a few tweaks, yes! Skip the blue cheese and use mild cheddar instead. Reduce the spice in the dressing and add sweet corn or diced apples for kid appeal. Serve the bacon separately if they prefer less salt. The creamy dressing and crisp lettuce will still delight little ones!