The Recipe · No.832 · Iceberg Wedge Salad

Iceberg Wedge Salad, and Where to Source It

Core the head and crisp the cut wedges in ice water before drying and plating. That cold soak forces water into the leaf cells and gives you the hard, cold crunch the whole salad is built on.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook10 min
Makes4 servings
CuisineAmerican
Cook it with
Air fryer
Can you make Iceberg Wedge Salad in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Iceberg lettuce
A firm, heavy head cut into wedges and crisped in ice water. Fresh, bought local.
1 head
Local / market
Blue cheese
Crumbled coarse over the top; a pungent block cheese is worth it.
1/2 cup
Source it →
Blue cheese dressing
Thick and creamy, ladled so it cascades down the wedge. Local or homemade.
1 cup
Local / market
Bacon
Cooked brittle and crumbled. A thick smoked bacon is best.
4 slices
Source it →
Tomatoes and chives
Quartered cherry tomatoes and snipped chives to finish. Fresh, bought local.
to taste
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. Crisp the wedgesCut the head into wedges, soak in ice water 10 min, then drain and dry well.
  2. Cook the baconCook the bacon crisp, drain, and crumble.
  3. PlateSet a cold, dry wedge on each plate.
  4. Dress and topLadle dressing over so it runs down, then scatter bacon, tomato, blue cheese, and chives.
Part Three
The Toolkit

Chef's knife · Skillet · Salad plates

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