The classic blue cheese wedge salad recipe takes on a new twist by using a saison-style beer in place of vinegar in the light and creamy buttermilk ranch dressing. Make this essential steakhouse salad at home. It’s easy.
Iceberg lettuce rules! Crisp and refreshing, I wouldn’t think of putting anything else on my bacon, lettuce and tomato sandwich.
And cut into a wedge and sprinkled with crumbled bleu cheese, crispy bacon and smothered in a creamy dressing spiked with Saison beer, it may be the most perfect blue cheese wedge salad creation ever.
I’ve heard people refer to the wedge as lazy. Yes, it’s easy, but served with perfectly sizzled steak off the grill that took only minutes to cook, you can call me lazy any day.
It can also be a perfect light meal for a lazy summer day.
I thought it would be fun to try this tipsy version of the classic iceberg wedge salad, a recipe I found in a Colorado Cookbook, Tasting Colorado. The book showcases Colorado cuisine from classic Western fare to global favorites. Most of which come from well known Colorado Restaurants, hotels and Brew pubs.
This recipe is courtesy of New Belgium Brewery in Fort Collins, makers of the popular Fat Tire Beer. Their saison-style beer is used in place of vinegar and it creates a nice contrast to the creaminess of the mayonnaise.
Tips For Success
- Choose a large light weight head of iceberg lettuce. The lighter the weight will mean that the leaves of the lettuce are not so tightly packed together. It will be easier to eat and the dressing will find it’s way into more crevices.
The recipe states that the employees of New Belgian, are always thinking up new ways to use their beers in recipes. Their Saison-style beer is used in this Wedge Salad Dressing recipe. I’ve dubbed this The Drunken Wedge.
Wedge Salad Serving Suggestions
This Iceberg Wedge Salad makes a wonderful like dinner or a perfect side dish for your favorite steak, like this recipe for Italian Flank Steak recipe for Steak Tagliata.
Aside from a steak, serve a wedge with a Steakhouse Burger, a wedge with roast chicken, or just a wedge with lots of warm bread and a glass of red wine. A retro delight, a wedge salad is a retro delight.
Related Recipes
- Another Colorado Restaurant recipe, take a look at this Baby Kale Salad with Honey Cider Vinaigrette.
- A Louisiana New Orleans Salad.
- Or this hearty Southwest Salad with Black Beans.
And if you’re salad fans like us, don’t miss my post on 9 Secrets To A Remarkable Tossed Salad. A step by step guide on how to make the best tossed salad ever.
Don’t miss my category for Salad Recipes, you’ll find lots of fresh options, including the most popular on my site for a tossed salad with Homemade Blue Cheese Dressing.
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Blue Cheese Wedge Salad with Saison-Ranch Dressing
Ingredients
- 1 head iceberg lettuce outer leaves removed, rinsed and quartered
- ½ Cup bleu cheese crumbles
- 4 slices thick-cut bacon fried, drained and crumbled
- 4 green onions thin sliced
- 12 grape tomatoes halved
- Fresh cracked black pepper
- 2 hard boiled eggs optional, sliced
- Dressing:
- ½ Cup mayonnaise
- ¼ Cup buttermilk
- ¼ Cup New Belgium Saison style beer or other farmhouse ale
- 1 Tablespoon lemon juice fresh squeezed
- ¾ teaspoon garlic powder
- 1 teaspoon honey
Instructions
- For The Dressing: Combine the mayonnaise, buttermilk, beer, lemon juice garlic salt and honey in a small bowl and mix well. Chill until ready to serve.
- For The Salad: Place the quartered iceberg lettuce in the center of 4 plates and drizzle with Saison-Ranch dressing.
- Dividing evenly between the plates, sprinkle the bleu cheese crumbles, bacon and green onions over the top of the wedges. Arrange the tomatoes and eggs around the base of the salad and the edges of the plates. Sprinkle with fresh cracked black pepper.
Notes
Nutrition
Blue Cheese Wedge Salad with Saison-Ranch Dressing…It’s What’s For A Salad
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
A family favorite! Love, love, love the take on the dressing! Yummy!
Hi Martha Jo. Thanks so much for taking the time to write a note about this recipe. And I’m thrilled you like it.
I haven’t had a wedge salad in years – I don’t know why. This sounds perfect!
Not had a wedge in YEARS??? Love em. I make them 3-4 times a year and when I do, ask myself why I don’t have them more often.
Iceberg is so good with a blue cheese dressing! The boozy version with beer in the dressing sounds great too.
Thanks for stopping by Lisa. The beer did add a unique version for the dressing.
I love wedge salads on busy, hot days. It’s so easy and rewarding! I will try this one this weekend!!!
Couldn’t pin it fast enough, Lea Ann, I LOVE wedge salads. This is the most exciting one I have ever seen and I can’t wait to have just this and a perfect steak.
Thanks so much Chris. Let me know how you like it.
I haven’t tried this recipe yet from Tasting Colorado but it caught my eye for sure. Yours looks great and perfect with steaks on the grill.
Holly, you should give it a try. I’m starting to think that every darn recipe in that cookbook is a winner.
Looks so refreshing!
We need refreshing right now Karen. It’s 101 outside
Iceberg is the perfect lettuce for a hearty dressing…your wedge looks terrific.
Thanks so much Karen.
I love me a wedge salad, and I think the addition of a little beer in the dressing sounds perfect. The only thing I think this salad could use is a healthy sprinkling of candied pecans. There you have my idea of the perfect accompaniment to a nice thick steak. Yum!
My eyes glazed over thinking about those candied pecans … Great idea Karen.
I’m with you… call me lazy, who cares? At least I’ll be eating this delectable little salad!! 🙂
Yay for lazy Summer meals. 🙂
Great photo Lea Ann. Your wedge would make a perfect lunch dish for me, sort of an unconstructed BLT with an egg.
I think the crunch in this salad goes very well with a perfectly cooked thick steak.
Sam
Reading your comment made me instantly hungry. 🙂
Mmmm… Beer on my salad. (And Bleu Chees too!) Wonderful, Lea Ann!
Thanks Adam. 🙂
I like a wedge of iceberg with dressing but have never taken it to this level – looks delicious you hardy Coloradan you.
And we eat it after we’ve walked to work in 10 ft. of snow for two miles..uphill
That’s a great photo! And the salad has a name that suits me : ) Your blog is first-rate, Lea Ann.
Thanks Dan, that’s a nice compliment.