Stacked Wedge Salad

Stacked Wedge Salad with bacon, blue cheese, chives, celery; Smitten Kitchen Recipe

Let me give you a quick Wedge Salad run-down:

In our house, we like to call it “Wudgie Salad”.

Because, obviously, it’s more fun to say.

And of course, a wedgie is called a wudgie in our house.

You get it now.

This is a recipe from the Smitten Kitchen Cookbook.

Deb knows her stuff. Who am I to mess with it?

That’s right. . . nobody.

So I didn’t (not really, anyway – just a smidge).

Is there any blue cheese dressing better than home-made blue cheese dressing?


Especially if it’s this one. It only takes a tiny bit more effort than breaking your brain in the dressing isle trying to decipher which one is the creamiest, chunky cheesiest brand.

Take my advice: make it from scratch.

Bacon? Chives? Crunchy celery?


This salad is soooo turn of the century.

That’s it.

I suggest you get your late 1990’s retro on. . . .


PS – my brain and my heart have been working on overdrive this past week.

So many things happening, and someday, I just might share them here.

I hope, in a big, wonderful way. We’ll see. . . .

Sometimes these things take time to come out just right.


Stacked Wedge Salad

Rating: 51

Yield: 4-6 servings

Deb Perelman from Smitten Kitchen has this one figured out. I only made the teensiest of changes and only to accomodate the preferences of my family - she used diced radishes, I did not. She made one large stack, I cut each circular round in half and made 4 smaller stacks. I left two small stacks without blue cheese because my kiddos haven't developed a love for the stuff just yet. . . . You get the point. Make it however you want, then, as Deb says, "enjoy, unapologetically"!


    for the dressing:
  • 1/2 cup well-shaken buttermilk
  • 1/2 cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1 small garlic clove, pressed
  • 1/4 teaspoon table salt
  • 1/8 teaspoon freshly ground black pepper
  • for the stack:
  • 4 slices thick-cut bacon
  • 1 stalk celery, cut into 1/4-inch dice
  • 1-pound head iceberg lettuce, trimmed and cored, sliced into 1-inch thick rounds
  • 1/2 cup firm blue cheese, crumbled
  • 1/4 cup finely chopped fresh chives


In a medium bowl, whisk together dressing ingredients until smooth. Adjust seasonings to taste.

Brown the bacon in a pan until crisp, and drain on paper towels. (I cooked mine on paper towels in the microwave). When the bacon is cool, either chop or crumble it into small bits and set it asside.

Place your largest slice of iceberg carefully on a platter. Drizzle with a few tablespoons of dressing, then sprinkle with a little of the celery, a little bacon, a little blue cheese, and a little chives. Place the next largest slice of iceberg on top and repeat, adding dressing, celery, bacon, blue cheese, and chives; then repeat with remaining slices, stacking and staggering them decoratively. If any ingredients remain, sprinkle them over the top.


from Sara altered only a tiny bit from The Smitten Kitchen Cookbook

3 thoughts on “Stacked Wedge Salad

  1. That salad looks delicious and the picture is gorgeous.

    I so look forward to the day that you can share, really share, because your writing is so beautiful it feels unfair to keep it in chains.

    But I understand why it must be this way…..for now. xo

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