Iceberg Wedge Salad with Blue Cheese Dressing is a steakhouse classic with a huge crunch, topped with homemade dressing, hard-boiled eggs and bacon.

Place four salad plates in fridge to chill. Mash 1/2 of the blue cheese with the back of a fork in a medium bowl until mostly smooth. Add the sour cream, mayonnaise, oil, lemon juice, mustard, salt and pepper and mix thoroughly.
Add the remaining cheese and mix gently, leaving clumps of cheese. Cover and refrigerate.
Cook bacon until crispy and deeply browned. Cool and crumble.
Core the lettuce and cut it into quarters. Place a wedge on each of the chilled salad plates. Spoon about 3 T. of the dressing over each wedge. Sprinkle with crumbled bacon, hard-boiled eggs, tomatoes and onions, if desired.
Ingredients
Directions
Place four salad plates in fridge to chill. Mash 1/2 of the blue cheese with the back of a fork in a medium bowl until mostly smooth. Add the sour cream, mayonnaise, oil, lemon juice, mustard, salt and pepper and mix thoroughly.
Add the remaining cheese and mix gently, leaving clumps of cheese. Cover and refrigerate.
Cook bacon until crispy and deeply browned. Cool and crumble.
Core the lettuce and cut it into quarters. Place a wedge on each of the chilled salad plates. Spoon about 3 T. of the dressing over each wedge. Sprinkle with crumbled bacon, hard-boiled eggs, tomatoes and onions, if desired.
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