Food Recipes Salads Green Salads Wedge Salad with Candied Bacon and Gorgonzola Dressing 5.0 (5) 5 Reviews Creamy blue cheese dressing, bacon crisped up in brown sugar, and crisp iceberg come together beautifully in this steakhouse-inspired salad. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group. Food & Wine's Editorial Guidelines Published on August 7, 2024 Tested by Marianne Williams Tested by Marianne Williams Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Total Time: 25 mins Servings: 4 Jump to recipe The primary issue with most wedge salads is that there’s never enough bacon or dressing. Our test kitchen added extra bacon (it’s candied to boot), and every bite is boosted with a double coat of vinaigrette and Gorgonzola dolce to balance the meat and the sweet with the iceberg’s crispness. Iceberg lettuce seldom gets respect, much less the accolades it deserves. It’s refreshing and crunchy, and with such a mild taste, it pairs nicely with big, bold flavors. But where iceberg lettuce really shines is in wedge salads. Taking a page from Keen’s Steakhouse in New York, Anna Theoktisto makes certain that no lettuce leaf goes undressed in her wedge salad. Theoktisto brushes an olive oil, Champagne vinegar, and garlic dressing between the wedge’s layers, then turns that mixture into a creamy dressing by whisking in Gorgonzola dolce and rich sour cream and mayo. The dressing stands up to the juicy cherry tomatoes and water content in the lettuce, but it doesn’t compete with the sweet and tangy quick-candied bacon that garnishes the salad. Frequently Asked Questions What is Gorgonzola dolce? Gorgonzola dolce is a young, very soft Italian blue cheese with a milder taste than aged Gorgonzola. For easier cutting, freeze the cheese for about 10 minutes before slicing. Find Gorgonzola dolce at specialty cheese shops or online at caputos.com. What is the proper way to eat a wedge salad? Grab a fork and knife! What makes a wedge salad unique is that you have to “chop” it yourself. Notes from the Food & Wine Test Kitchen Feel free to try a different fresh herb here. Tarragon or parsley would work nicely instead of the chives. Suggested pairing Pair this salad with a honey-scented Riesling, such as Chateau Montelena Potter Valley. Make ahead The dressings can be prepared through step 1 and stored separately in airtight containers in the refrigerator for up to five days. Cook Mode (Keep screen awake) Ingredients Dressing 1/3 cup extra-virgin olive oil 1/3 cup Champagne vinegar 1 large garlic clove, grated (about 3/4 teaspoon) 1 1/2 teaspoons kosher salt 1 1/2 teaspoons granulated sugar 1/2 teaspoon black pepper, plus more to taste 2 3/4 ounces Gorgonzola dolce cheese, crumbled (1/2 cup) 1/4 cup mayonnaise 1/4 cup sour cream 2 tablespoons chopped fresh chives, plus more for garnish Salad 1 (1 1/2-pound) head iceberg lettuce, outer leaves removed, cut through core into 8 wedges 4 slices thick-cut center-cut bacon 2 tablespoons light brown sugar, divided 1 tablespoon Champagne vinegar 1/2 cup halved cherry tomatoes 4 (3/4-ounce) slices Gorgonzola dolce cheese, halved Directions Make the dressing Whisk together oil, vinegar, garlic, salt, granulated sugar, and pepper in a medium bowl. Set aside 1/4 cup vinaigrette in a small bowl. Whisk cheese, mayonnaise, sour cream, and chives into remaining vinaigrette (about 1/2 cup); set aside. Make the salad Place iceberg wedges on a large platter. Brush cut sides of wedges liberally with reserved 1/4 cup vinaigrette. Set aside to marinate in dressing. Cook bacon in a large nonstick skillet over medium-high, flipping occasionally, until rendered and almost crisp, about 8 minutes. Sprinkle one side of bacon slices with 1 tablespoon brown sugar; flip and cook 1 minute. Sprinkle with remaining 1 tablespoon brown sugar; flip and cook 1 minute more. Add vinegar, and let reduce until almost evaporated, about 30 seconds. Transfer bacon to a wire rack set inside a rimmed baking sheet; let stand 5 minutes. Spoon Gorgonzola dressing over iceberg wedges on platter. Snap bacon slices in half; place one half over each iceberg wedge. Sprinkle wedges evenly with tomatoes. Nestle a slice of cheese on top of each wedge. Garnish with additional chives. Sprinkle with pepper to taste; serve immediately. Originally appeared in Food & Wine magazine, August 2024 Rate It Print