Description

Discover how to make the best wedge salad with a modern twist on the classic. Learn to prepare crisp iceberg lettuce wedges topped with a creamy ripe green olive dressing, crispy bacon, perfectly boiled eggs, blue cheese crumbles, cherry tomatoes, gluten-free croutons, and fresh herbs for a delicious, elegant salad perfect for any occasion.

Ingredients

Scale

For the Salad:

3 heads of iceberg lettuce
6 eggs
1 pound slab of bacon, about 3 inches wide
2 teaspoons olive oil
12 ounces cherry tomatoes, cut into quarters
2 cups gluten-free croutons
12 ounces blue cheese crumbles
1 cup chives, finely chopped
½ cup parsley, finely chopped
Salt for seasoning

For the Creamy Ripe Green Olive Dressing:

1½ cup Whole30 Mayo
2 garlic cloves, pressed
¼ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
3 tablespoons lemon juice
Kosher salt to taste (around 2 pinches)
2 tablespoons red wine vinegar
5 tablespoons extra virgin olive oil
One 6-ounce can of California ripe green olives, drained and divided

Instructions

Make the Creamy Ripe Green Olive Dressing: Using a hand mixer or blender, blend the Whole30 mayo, pressed garlic, parsley, chives, lemon juice, kosher salt, red wine vinegar, olive oil, and two-thirds of the drained olives until smooth. Add the remaining olives and pulse a few times until they are coarsely chopped. Set aside.
Prepare the Lettuce Wedges: Cut each head of iceberg lettuce into quarters, keeping the stem attached and leaves intact to maintain wedge shape. Gently rinse each wedge and allow to drain for 5 minutes. Place the wedges cut side up on a tea towel-lined dish or baking sheet and refrigerate for 60 minutes to crisp.
Cook the Bacon: Slice the bacon slab into ½-inch wide strips, then cut these into 1-inch pieces. Heat olive oil in a pan over medium heat and sauté the bacon pieces until crispy, about 20 minutes. Remove with a slotted spoon and drain on paper towels.
Boil the Eggs: Fill a pot with enough water to cover the eggs and bring to a boil. Prepare a bowl with ice water. Gently add eggs to boiling water and cook for exactly 8 minutes and 40 seconds. Transfer eggs immediately to ice water for 3 minutes to cool. Peel and slice eggs lengthwise into ¼-inch thick slices to display the yolk.
Assemble the Salad: On a large platter, place the iceberg wedges cut side up. Season with salt. Evenly distribute the blue cheese crumbles, then sprinkle chopped chives and parsley over the wedges. Drizzle the creamy ripe green olive dressing generously on top.
Add Final Toppings: Arrange the sliced eggs, quartered cherry tomatoes, crispy bacon pieces, and gluten-free croutons over the salad. Optionally add freshly ground black pepper and marinated red onions if desired.

Notes

Optional Crispy Marinated Onion Salad Topper: Drain marinated onions from their oil and sauté in a pan over medium heat until crunchy, about 5 minutes. Add these to the salad for a delightful crunchy texture.
Use gluten-free croutons to keep the salad gluten free.
Refrigerate lettuce wedges uncovered to ensure crispness before assembling.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Keywords: Wedge salad, iceberg lettuce salad, blue cheese salad, creamy olive dressing, gluten free salad, bacon salad, cherry tomato salad, easy summer salad