Chopped Wedge Salad

 Let’s be honest: the classic wedge salad is a masterpiece of flavors—cool, crunchy iceberg, tangy blue cheese, salty bacon, and sweet tomatoes. But eating it? It’s a logistical nightmare. How do you get a perfect bite without everything sliding off that giant lettuce triangle?

Enter the Chopped Wedge Salad. It takes every iconic element of the original and chops it into bite-sized perfection. Every forkful delivers the full, crave-worthy combination, making it the practical (and maybe even better) version of the classic.

Prep Time: 20 minutes
Total Time: 20 minutes
Serves: 4-6

 Ingredients

For the Salad:

• 1 small head iceberg lettuce, cored and chopped

• 1 heart of romaine lettuce, chopped

• 8 slices bacon, cooked until crisp and crumbled

• 2 cups cherry tomatoes, halved

• ¼ cup fresh chives, finely chopped

For the Blue Cheese Dressing:

• ¾ cup mayonnaise

• ¾ cup sour cream

• ½ cup buttermilk

• 1 ½ cups crumbled blue cheese, divided

• 2 tbsp fresh chives, chopped

• 2 tsp Worcestershire sauce

• Juice of 1 lemon (about 2 tbsp)

• ½ tsp garlic powder

• Kosher salt and freshly ground black pepper, to taste
  

   Instructions

  1. Prepare the Components:
  Cook the bacon until crisp, then drain and crumble. Core and chop the iceberg and romaine lettuces. Halve the cherry tomatoes and chop the chives.

  2. Make the Dressing:
  In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Stir in 1 cup of the crumbled blue cheese, the 2 tablespoons of chives, Worcestershire sauce, lemon juice, and garlic powder. Season generously with salt and pepper. The dressing can be made up to 3 days ahead and stored in the refrigerator.

  3. Assemble the Salad:
  In a large serving bowl, combine the chopped iceberg, romaine, crumbled bacon, tomatoes, and the ¼ cup of chives.

  4. Dress and Serve:
  Just before serving, pour about two-thirds of the dressing over the salad and toss gently to coat evenly. Add more dressing to your preference. Top the salad with the remaining ½ cup of blue cheese crumbles. Serve immediately with any extra dressing on the side.

   Pro Tips

  • For the Best Crunch: Ensure your lettuce is completely dry after washing to keep the salad crisp and prevent the dressing from thinning.

  • Make it Ahead: Prep the dressing, cook the bacon, and chop the veggies (store lettuce and tomatoes separately) up to 2 days in advance. Assemble just before serving.

  • Customize It: Add diced red onion, sliced radishes, or avocado for extra texture and flavor. For a heartier meal, top with grilled chicken or shrimp.

  • Dressing Consistency: If the dressing thickens in the fridge, simply whisk in a splash of buttermilk or milk to loosen it up.

  Why You’ll Love This Chopped Version

  This isn’t just a deconstructed wedge—it’s an upgrade. By chopping everything, you ensure every bite is a harmonious mix of cool crispness, creamy tang, salty smokiness, and fresh sweetness. It’s perfect for potlucks, easy dinners, or anytime you want all the nostalgia of a steakhouse classic without the awkward eating experience. Enjoy the perfect bite, every time