Food Recipes Salads Green Salads 7 Ways to Upgrade a Wedge Salad at Home, From Candied Bacon to Green Goddess Dressing If you're always wooed by wedge salad at the steakhouse, you'll want to explore these tasty variations on the classic. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on December 2, 2024 Close Photo: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen If ever there were a salad that's truly a vehicle for delivering thick, creamy dressing, it'd be the wedge salad. With its meandering nooks and crannies to accommodate all that saucy goodness, impossibly crunchy quarters of iceberg lettuce are uniquely suited for the job — perhaps even divinely created for the very purpose. While a classic wedge salad features not much more than said iceberg slathered in blue cheese dressing and dotted with cherry tomatoes and bacon pieces, this salad format offers an invitation to play. From the antipasti-laden Bad Roman Wedge Salad to appetizer-worthy Mini Wedge Salads with Anchovy Dressing, these are the wedge salad riffs to try at home now. 01 of 07 Wedge Salad with Tahini Green Goddess Dressing Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Shell Royster This crispy and refreshing wedge salad swaps standard blue cheese dressing for a bold and thick herb-forward green goddess made from mayo and sour cream. The secret to Justin Chapple’s spin on the dressing is tahini, which adds depth, nuttiness, and a pleasantly bitter edge. Get the Recipe 02 of 07 Bad Roman Wedge Salad Matt Taylor-Gross / Food Styling by Barrett Washburne Re-create the wedge salad from New York's Bad Roman at home with this recipe by chef Nick Gaube. His version leans toward Italian ingredients, with pickled peppers, soppressata, herbs, and a ranch dressing made spicy with Calabrian chiles. Get the Recipe 03 of 07 Wedge Salad with Coconut Ranch and Furikake Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Recipe developers Ann Taylor Pittman and Scott Mowbray meld buttermilk, coconut cream, and sour cream to make a luscious, chive-spiked, make-ahead dressing that's heaven on this wedge salad crisped up with the dried fish and seaweed mixture, furikake. Get the Recipe 04 of 07 Wedge Salad with Candied Bacon and Gorgonzola Dressing Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Crunchy iceberg lettuce, crispy candied bacon, and a creamy Gorgonzola dolce dressing combine to make this Food & Wine Test Kitchen recipe the ultimate version of the steakhouse classic. Get the Recipe 05 of 07 Mini Wedge Salads with Anchovy Dressing Greg DuPree A perfect appetizer, your guests will delight in these personal wedge salads. A clever panko crust lets everyone enjoy their handheld salad in just a bite or two — no forks required. Get the Recipe 06 of 07 Shrimp Wedge Salad with Old Bay Breadcrumbs and Hot Sauce Dressing Greg DuPree Somewhere between a shrimp po' boy sandwich and a traditional wedge salad is this satisfying number. You can use whatever hot sauce you have on hand for the dressing, but we like it best with Crystal. Get the Recipe 07 of 07 Greek Wedge Salad with Creamy Feta Dressing © Sarah Bolla Here, classic Greek salad has been given the wedge treatment with a creamy, herbed feta and Greek yogurt-based dressing. In addition to sliced Persian cucumber, small watermelon gherkins add an extra hint of tangy cucumber flavor. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit