Stacked Wedge Salads

Wedge salads are some of my favorite salads because in reality, it’s a bunch of delicious fatty toppings masquerading as a “salad” on top of iceberg lettuce. They’re cool and crunchy and creamy and just… damn. I can’t resist them. This is my go-to version to make at home, and the platter is super impressive during a dinner party.

Serves 4 as an appetizer. Easily scalable.


For the salad:

  • One head iceberg lettuce
  • 2 large eggs
  • 1/2 red onion, thinly sliced (preferably on a mandoline or as thinly as possible with a knife)
  • 1 cup cherry tomatoes, sliced into halves
  • 3/4 cup crumbled blue cheese
  • 6 strips bacon, cooked crispy and crumbled
  • 2 tbsp chopped fresh chives
  • Flaky sea salt, such as Maldon
  • Freshly cracked black pepper

For the buttermilk herb dressing:

  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh parsley
  • 1 clove garlic, minced
  • Sea salt and freshly cracked black pepper to taste


  1. To make the dressing, whisk together the sour cream, buttermilk, mayonnaise, and Worcestershire sauce. Stir in the remaining ingredients and refrigerate for at least an hour prior to using.
  2. Fill a pot with a few inches of water (enough to cover the eggs) and bring to a boil. Add the eggs directly from the fridge into the pot of boiling water and cook for exactly 6 minutes and 30 seconds. This will give you the perfect jammy soft-boiled egg. Remove eggs from the water with a slotted spoon and gently place into an ice bath. When they’re cool enough to handle, peel. Set aside.
  3. To make the salad, cut off the stem of the head of the iceberg. Peel off the outer layer if needed (if it’s brown or wilted). Cut the head into eighths (I typically cut into fourths to start, and then carefully cut each piece in half again).
  4. Arrange the wedges on a large plate or platter.
  5. Generously drizzle the buttermilk herb dressing over the lettuce. Scatter the onions, cherry tomatoes, chives, bacon, and blue cheese on top of the lettuce.
  6. Cut the eggs into halves or quarters and gently add to plate, keeping the yolk side up/intact. Finish everything with some freshly cracked pepper and a sprinkle of sea salt. Serve immediately.