Hey Andrew Back Bacon! You forgot to put two salads on your “Best Bacon Salad List!” A while ago I made a spinach salad with caramelized apples, a balsamic reduction and bacon, of course. Today, I give you the ultimate wedge salad, one of the few salads for which you need a knife to eat! It’s literally a wedge of head lettuce drizzled with your favourite dressing and some fantastic toppings. I was intrigued into making a wedge salad from watching Modern Family. Those of you that are fans of the show should know what I’m talking about. Long story short, the wife gets upset because her husband won’t try a wedge salad on her recommendation. Learn from his mistake: try a wedge salad.

Traditionally, one would use a blue cheese dressing, so I’m gonna take that and run. Of course, I’m gonna add some bacon. If you want to add a little more crunch to this recipe (as if there isn’t enough), you can make some homemade croutons by toasting some cubes of white Dempsters bread that have been tossed in olive oil and your favourite herbs and spices.

Fun fact: Did you know that there is no Wikipedia article for the term “Wedge Salad”? Who knew!


3 strips Maple Leaf bacon

¼ Head Lettuce

¼ cup Hellman’s Real Mayo

2 tbsp Sour Cream

1 tbsp Dijon Mustard

1 tbsp Horseradish

½ tsp Worcestershire Sauce

1 clove Garlic

50g Blue Cheese

2tbsp Milk

1 Shallot

Juice of ¼ lemon

Salt and Pepper


1. Cut up your bacon into ½ inch pieces and fry them ‘till they’re nice and crispy.

2. In the meantime, let’s make the dressing. Scoop out about a ¼ cup of mayo and about 2tbsp of sour cream. You don’t need to go and measure everything precisely, here. You should be able to do this by feel. Everything is approximate – a scoop of this, a dash of that. Baking is where you need to be precise.

3. Scoop on top about 1 tbsp each of dijon and horseradish. If you have fresh horseradish please, please use it. I didn’t because the local grocery store was fresh out. I love horseradish; use more than a tbsp if you do, too. Also add a couple of dashes of Worcestershire. A little of that stuff goes a long way.

4. Mince up a clove of garlic really fine and throw that in with the other stuff. Sprinkle with a couple pinches of salt, some freshly cracked pepper and your squeeze of lemon.

5. Crumble up your blue cheese and mix everything together.

6. Your bacon should be done by now, so scoop out those crispy bits, but drizzle the rendered fat in with the creamy dressing as well. Mmmmm, delish!

7. If you want your dressing a little bit thinner, add some milk. You don’t need to if you don’t want to.

8. Grab your head of lettuce and cut it right down the middle

9. Cut the halves into wedges such that the core keeps everything together. See… Wedge salad!

10. Drizzle the wedges with your freshly prepared dressing, your crispy bacon bits, and shallot rounds that you’ve thinly sliced.