Wedge Salad Recipe with Blue Cheese Dressing and Balsamic Glaze

A wedge salad topped with creamy dressing, cherry tomatoes, sliced mushrooms, and crumbled cheese on a white plate. A fork rests beside the salad, with whole cherry tomatoes in the background.

5 from 1 vote

Wedge Salad Recipe with Blue Cheese Dressing and Balsamic Glaze

This classic wedge salad is a perfect side dish, appetizer, or main course that's simple, fresh, and loaded with flavor. Crunchy iceberg lettuce, creamy blue cheese dressing, juicy tomatoes, sautéed mushrooms, and a tangy balsamic glaze come together for a classic dish that's great for dinner parties or a quick, satisfying meal. You'll love the balance of textures and how easy it is to make something that seems a bit fancy.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: wedge salad

Servings: Servings

Calories: 411kcal

Author: Bethany Galloway

Ingredients

For the salad:

1 head of iceberg lettuce
1 cup cherry tomatoes whole & halved for variety
1/2 cup red onion diced
4 ounces mushrooms sliced and sautéed, or marinated
Salt and pepper to taste

For the dressing:

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons buttermilk
1 tablespoon truffle oil optional
1 clove garlic minced
1/2 cup crumbled blue cheese crumbled, save any extra for sprinkling on top of salad
Salt and freshly ground black pepper to taste
1 cup balsamic vinegar or store-bought balsamic glaze

Instructions

Make the Reduced Balsamic Glaze:

Pour the balsamic vinegar into a small, heavy-bottomed saucepan. Keep in mind that balsamic vinegar reduces to over half its original volume.
1 cup balsamic vinegar
Place the saucepan over medium heat and bring the vinegar to a gentle boil.
Reduce the heat to low to maintain a simmer. Allow the balsamic vinegar to simmer gently, stirring occasionally to prevent burning or sticking.
Simmer the vinegar until it has thickened to your desired consistency. This can take anywhere from 10 to 20 minutes, depending on the desired thickness of the glaze.
Keep a close eye on the vinegar as it reduces, especially towards the end of the process, to avoid burning. The glaze is ready when it coats the back of a spoon and has a syrupy consistency.
Once the glaze reaches the desired consistency, remove it from the heat and let it cool slightly. It will continue to thicken as it cools.

Sauté mushrooms (if not already marinated):

Clean the mushrooms and cut the stems off.
4 ounces mushrooms
Place a skillet or frying pan over medium-high heat. Allow the pan to heat up for a minute or two until it's hot.
Add a tablespoon of olive oil, butter, or a combination of both to the heated pan. Swirl the oil or butter around to coat the bottom of the pan evenly.
Once the oil or butter is hot and shimmering, add the prepared mushrooms to the pan in a single layer.
Cook for 3 minutes and then flip.
Continue to cook the mushrooms, stirring occasionally, until they are tender, about 5-7 minutes in total. The cooking time may vary depending on the size and type of mushrooms you're using. Season to taste, and set aside.
Salt and pepper to taste

Make the Blue Cheese Dressing:

Crumble the blue cheese if not already crumbled.
1/2 cup crumbled blue cheese
In a mixing bowl, combine mayonnaise, sour cream, buttermilk, truffle oil, minced garlic, and bleu cheese crumbles.
1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons buttermilk, 1 tablespoon truffle oil, 1 clove garlic
Mix until well combined, but chunky.
Season with salt and pepper to taste. Adjust the taste and consistency by adding more buttermilk or truffle oil if desired. Set aside in the fridge.
Salt and freshly ground black pepper to taste

Prepare the Salad:

Rinse the iceberg lettuce under cold water and pat dry with paper towels. Cut the lettuce (from stem to top) into 4 wedges.
1 head of iceberg lettuce
Remove the core of each wedge and then trim the stem from the ends.
Halve the cherry tomatoes, leaving some whole for variation.
1 cup cherry tomatoes
Dice the red onion.
1/2 cup red onion

Assemble the Salad:

Place each iceberg lettuce wedge on a serving platter.
Fill in the open spaces around the wedges with tomatoes.
Drizzle the blue cheese dressing generously over each wedge.
Sprinkle red onions and mushrooms evenly over each wedge.
Top with tomato and additional blue cheese crumbles.
Season with salt and pepper to taste.
Salt and pepper to taste
Dip a fork or spoon, depending on thickness, into the balsamic glaze and drizzle over the salad wedges.
Serve the wedge salads immediately, accompanied by extra toppings and blue cheese dressing on the side if desired.

Notes

Chill the lettuce: For maximum crunch, refrigerate the iceberg lettuce before slicing it into wedges.

Uniform wedges: Use a sharp knife to cut clean, even pieces for a polished presentation.

Customize the dressing: If truffle oil isn’t your thing, skip it for a more classic taste.

Go easy on the glaze: A little balsamic glaze goes a long way—don’t overpower the other flavors.

Prep ahead: You can chop your toppings in advance to save time, and both the blue cheese dressing and balsamic glaze drizzle can be prepared in advance.

Storage instructions

Separate the components: Keep the lettuce, dressing, and toppings in separate airtight containers to prevent fogginess. Store lettuce in a clean kitchen towel to absorb excess moisture.

Refrigerate: Use within 2 days. Iceberg lettuce stays freshest when used quickly after preparation.

Blue cheese dressing: Prep the dressing ahead and store it in an airtight container in the fridge for up to 3–4 days. Stir well before serving, and if it thickens, just add a splash of buttermilk or water.

Balsamic glaze drizzle: Make this in advance and keep it in the fridge for weeks in a jar. Reheat gently on the stove or microwave to get it pourable again before serving.

To serve again: Warm mushrooms slightly before serving leftovers.

Nutrition