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Wedge Salad with Horseradish Blue Cheese Dressing on a deep white plate

Wedge Salad with Horseradish Bleu Cheese Dressing

  • Author: Whip & Wander
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Salads & Dressings
  • Method: Oven / Stovetop
  • Cuisine: American

Description

This Wedge Salad with Horseradish Bleu Cheese Dressing will likely ruin other wedge salads for you in the future. The building blocks are similar to a traditional wedge, starting with crisp iceberg lettuce, bacon, black olives, tomatoes, and a sprinkle of green onion. However, traditional hardboiled eggs get swapped out for perfectly jammy 6-minute eggs and the classic blue cheese dressing gets a spicy level up with horseradish blue cheese dressing. This steakhouse salad is easy to assemble and seriously delicious!


Ingredients

Scale

For blue cheese horseradish dressing:

For the 6-minute eggs:

  • 4 large eggs

For the remainder of the salad:

  • 2 head iceberg lettuce, quartered
  • 8 strips cooked bacon (cook according to your preference)
  • 40 g (about 1/2 cup) green onion, chopped
  • 80 g (about 1/2 cup) pitted black olives
  • 95 g (about 1/2 cup) cherry tomatoes, halved or quartered
  • Optional: crumbled bleu cheese, to top
  • Optional: cracked black pepper to top

Instructions

  1. Cook bacon according to your preference. I prefer to cook it on an aluminum foil-lined baker’s half sheet at 425 degrees F (220 C) for about 20-22 minutes, flipping once. Then transfer bacon to a paper towel-lined plate to cool. You can cook the bacon however you prefer though. Once cool, crumble and reserve to the side.

For the Blue Cheese Horseradish Dressing:

  1. In a small mixing bowl, combine the milk and Champagne vinegar together with a fork. Allow to rest for 5-minutes to thicken slightly.
  2. Add the crumbled blue cheese, mashing it down with the tongs of the fork to break down slightly.
  3. Add the sour cream, mayo, horseradish cream, pepper, salt, and garlic powder (or garlic-infused olive oil). Stir until well combined then cover and transfer to the fridge until ready to use.

For the 6-minute eggs:

  1. Bring a medium pot of water to boil over medium-high heat. Once the water reaches boil, gently lower the eggs into the water and cook for 6 1/2 minutes (set that timer!), adjusting the heat to maintain a gentle boil if necessary.
  2. Once the timer goes off, use a slotted spoon to carefully transfer the eggs into an ice bath to chill for 2 minutes.
  3. Once cooled, crack and peel the skin off. I like to slice the eggs in half just before I plate them.

For the remainder of the salad:

  1. Plate the quartered wedge and top each portion with the reserved blue cheese horseradish dressing, crumbled bacon, green onions, olives, tomatoes, and the reserved 6-minute eggs (sliced in half before plating).
  2. Finish with the optional additional crumbled blue cheese and a few cracks of black pepper, if desired.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Nutrition info was calculated assuming that each individual salad serving would use approximately 4 tbsp dressing. Leftover dressing is not calculated in the estimated total nutrition.

9/21/21 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.


Nutrition

  • Serving Size: 1 serving
  • Calories: 540
  • Sugar: 7 g
  • Sodium: 1321 mg
  • Fat: 45 g
  • Saturated Fat: 15 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Protein: 26 g
  • Cholesterol: 243 mg

Keywords: blue cheese, horseradish, bacon, eggs