Capital Grille Wedge Salad Recipe: Steakhouse-Style Blue Cheese Crunch

This steakhouse classic brings bold flavors to your table with minimal effort. The key is in the balance—cool, crisp iceberg, tangy blue cheese, and smoky bacon create a perfect bite every time.

I’ve refined this version to capture that restaurant-quality crunch and creaminess. The buttermilk dressing ties it all together, adding a rich, tangy finish that complements the salty bacon and sharp blue cheese.

What you’ll get is a salad that’s hearty enough for a main course yet light enough to start a meal. It’s all about the layers—each ingredient plays a distinct role in the final dish.

Serve it chilled for the best texture and flavor. Here’s how to build it at home.

Ingredients for Capital Grille Wedge Salad

Iceberg, bacon, blue cheese—this is the salad that tastes like a steakhouse.

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The iceberg needs to be cold—soak the head in ice water for 10 minutes before cutting for that signature crunch. For the bacon, thick-cut from the butcher at Whole Foods or Costco gives you the best texture (avoid the pre-cooked stuff). Blue cheese is non-negotiable here; Maytag or Rogue River are my go-tos for that sharp, tangy bite. The buttermilk should be fresh—check the date on the carton.

No buttermilk? Whole milk plus 1 tbsp lemon juice works in a pinch. Swap blue cheese for Gorgonzola or feta (but it won’t be the same). For a lighter dressing, Greek yogurt at half the amount replaces the sour cream. The bacon can be turkey bacon (cook it extra crispy), but pork is traditional. If you’re skipping the Worcestershire, add an extra dash of vinegar for tang.

Dressing keeps in the fridge for 3-4 days (shake before using). Assemble the salad right before serving—iceberg wilts fast once dressed. Bacon and blue cheese can be prepped a day ahead, but store them separately. Leftovers? Honestly, this is best eaten fresh.

Step-by-Step Instructions for Steakhouse-Style Wedge Salad

This method delivers that classic restaurant presentation with bold flavors you’ll love.

Step 1: Crisp the Thick-Cut Bacon

Arrange the 8 slices thick-cut bacon on a rimmed baking sheet lined with parchment paper. Bake in a 400°F oven for 15-20 minutes until deeply browned and crisp. I prefer baking over frying because it renders the fat evenly without hot oil splatter.

The bacon should be rigid when cooled—if it bends, it needs more time. Transfer to a paper towel-lined plate to drain excess grease. Reserve 1 tablespoon of the rendered bacon fat for the dressing if desired, though it’s optional for this dish.

Let the bacon cool completely before crumbling—this prevents it from steaming and losing its crisp texture when added to the salad.

Step 2: Prepare the Creamy Blue Cheese Dressing

In a medium bowl, whisk together the 0.5 cup mayonnaise, 0.25 cup sour cream, 0.75 cup buttermilk, 1 cup blue cheese, 1 tablespoon white wine vinegar, 1 teaspoon Worcestershire sauce, 0.5 teaspoon garlic powder, 0.5 teaspoon salt, and 0.5 teaspoon black pepper.

I use a fork to mash the blue cheese slightly as I mix—this helps distribute the flavor and creates a chunkier texture. The dressing should be thick but pourable. If it’s too stiff, add a splash more buttermilk.

Taste and adjust seasoning. The vinegar and Worcestershire add tang, while the buttermilk keeps it from being overly rich. Let it sit for 10 minutes to allow the flavors to meld while you prep the rest.

Step 3: Assemble the Iceberg Wedge

Remove the core from the 1 whole iceberg lettuce and slice it into 4 equal wedges, keeping the core intact so it holds together. Iceberg is ideal here—its crisp, mild flavor stands up to the bold dressing and toppings.

Place each wedge on a chilled plate (cold plates keep the lettuce crisp longer). Drizzle generously with the blue cheese dressing, letting it pool in the crevices. I like to use about ¼ cup dressing per wedge, but adjust to your preference.

Sprinkle the crumbled bacon over the top, pressing some into the dressing so it adheres. The contrast of the cool, crisp lettuce with the salty, crunchy bacon is what makes this dish special.

Step 4: Garnish and Serve Immediately

Scatter the 1 cup halved cherry tomatoes around the plate for a fresh, juicy contrast. If using, add thin slices of the 0.25 whole red onion for a sharp bite that cuts through the richness.

Finish with the 2 tablespoons chopped chives for a pop of color and mild oniony flavor. The chives add a delicate touch that balances the boldness of the blue cheese and bacon.

Serve right away while everything is fresh and crisp. This salad doesn’t hold well, so assemble just before eating. Each bite should deliver creamy, tangy, salty, and fresh flavors in perfect harmony.

Serving Suggestions for Leftovers

Chilled Plates

Always serve this on frozen salad plates—I keep a stack in my freezer just for wedge salad. The cold surface maintains that signature crunch of the iceberg while keeping the dressing from getting too warm. It’s a small detail that makes a big difference. ❄️

Steakhouse Pairing

This shines alongside a perfectly cooked ribeye or filet mignon—I recommend medium-rare with a red wine reduction for a classic steakhouse experience. The salad’s acidity cuts through the richness of the beef beautifully.

Bread Basket

Add a side of warm sourdough rolls or garlic bread to soak up any extra dressing. I like to serve the bread in a woven wooden basket lined with a checkered cloth for that old-school steakhouse feel.

Cocktail Match

A Gibson martini with its cocktail onion garnish complements the sharp blue cheese perfectly. For beer lovers, an ice-cold pilsner like Stella Artois provides crisp contrast to the creamy dressing. 🍸

Garnish Elevation

For presentation, I add a sprinkle of cracked black pepper and a drizzle of balsamic glaze right before serving. The glaze adds a subtle sweetness that ties all the flavors together.

Family Style

When serving a crowd, arrange the wedges on a large wooden board with the dressing and toppings in small bowls. Let everyone customize their own—it’s interactive and keeps the lettuce from wilting too soon.

Frequently Asked Questions