Wedge Salad With Ranch Dressing and Crumbled Blue Cheese

[Photograph: Nick Kindelsperger]

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

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Wedge Salad With Ranch Dressing and Crumbled Blue Cheese

About This Recipe

Yield:Serves 4
Active time:10 minutes
Total time:15 minutes
This recipe appears in: Dinner Tonight: Wedge Salad With Ranch Dressing and Crumbled Blue Cheese


  • 1 head iceberg lettuce, cut into 8 wedges
  • 4 thick-cut slices of bacon (preferably 1/4-inch thick)
  • 4 eggs
  • 8 tablespoons crumbled blue cheese
  • For the Ranch Dressing:
  • 1 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 teaspoon Worcestershire sauce
  • 1 clove garlic, grated on a microplane grater
  • 2 tablespoons minced fresh chives
  • 2 tablespoons fresh dill, minced
  • 2 tablespoons chopped shallot
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper


  1. 1

    Cook bacon in a large cast iron skillet over medium heat until crisp. Drain slices on paper towels.

  2. 2

    Pour 6 cups water into a medium-sized saucepan and carefully drop the eggs in. Bring to a bare simmer (between 180 to 190°F) over high heat, and then reduce heat to lowest setting, cover, and cook for 10 minutes. Drain eggs in a colander. Run cold water over them until cool enough to handle, and then peel each one under cold water. Dry on paper towels. Slice each in half lengthwise.

  3. 3

    For the Ranch Dressing: Whisk together all of the ingredients for the ranch dressing in a medium bowl. Taste and, if necessary, add more salt.

  4. 4

    Place 2 wedges, 2 egg halves, and 1 slice of bacon on four plates. Dress each with approximately 1/4 cup ranch dressing and 2 tablespoons crumbled blue cheese.


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