Recipe courtesy of The Mermaid Oyster Bar

Chopped Iceberg Wedge

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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1 cup mayonnaise

1/4 cup ketchup

2 tablespoons horseradish

1 or 2 dashes Worcestershire sauce

Kosher salt

6 thick strips smoked bacon, cut into 1-inch pieces

1 head iceberg lettuce

6 cherry tomatoes, halved

4 scallions, thinly sliced

1/2 cup crumbled blue cheese

Freshly ground pepper

1 tablespoon chopped fresh parsley


Make the dressing: Whisk the mayonnaise, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl until smooth.

Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper-towel-lined plate to drain.

Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions. Scatter the bacon and blue cheese over the salad; season with pepper and sprinkle with the parsley. Serve with more dressing on the side.

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