Description
A fresh and easy-to-make wedge salad platter perfect for serving a crowd, featuring crisp iceberg lettuce topped with creamy blue cheese dressing, savory bacon, crumbled blue cheese, and perfectly boiled eggs. This classic combination brings a delightful mix of textures and flavors ideal for gatherings.
Ingredients
Lettuce
- 2 heads of iceberg lettuce (look for lightweight heads)
Toppings
- 4 ounces blue cheese, crumbled
- 1 cup chopped cooked bacon
- 3 boiled eggs (see instructions below)
Dressing
- 1 1/2 cups store-bought blue cheese dressing
Instructions
- Boil Eggs: Place eggs in a large saucepan and fill with cool water about an inch above the eggs. Add 1 tablespoon of vinegar to make peeling easier. Bring the water to a boil, then remove from heat, cover the pan, and let sit for 10 minutes to achieve perfectly medium hard boiled eggs. Transfer eggs to a bowl of cool water to stop cooking and peel once cool.
- Prepare Lettuce: Slice each head of iceberg lettuce into 4 equal wedges, resulting in 8 wedges total. Arrange the wedges evenly on a large serving tray.
- Assemble Salad: Drizzle blue cheese dressing generously over the lettuce wedges. Sprinkle chopped cooked bacon, peeled and chopped boiled eggs, and crumbled blue cheese evenly over the salad.
- Serve: Place an additional bowl of blue cheese dressing in the center of the tray for extra serving. Serve immediately and enjoy!
Notes
- Adding vinegar to the egg water helps make peeling the eggs easier and cleaner.
- Use lightweight iceberg lettuce heads for better texture and flavor.
- Feel free to prepare bacon ahead of time and keep it refrigerated until ready to use.
- This salad is best served fresh but can be prepped and refrigerated for up to 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
