• 200 g mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon hot pepper sauce
  • 100 g coarsely crumbled blue cheese
  • Small bunch of Chives, cut into small pieces
  • 60 ml Milk or Buttermilk (optional)
  • 180 g thick-cut bacon, cut crosswise into 1-inch pieces
  • 1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
  • 1 Tomato, seeds removed, and cut into small cubes
  • 2 white bread rolls, can be a day old bread, cut into 2cm cubes
  • pinch of fresh herbs, such as chives, thyme, basil, parsley, chopped finely
  • 2 tablespoon good olive oil

The Iceberg wedge salad is one of the numerous recipes designed by the post graduate students in culinary management under the guidance of head chef, Andreas Kurfurst. The salad will be the starter of this semester’s wedding couple, Robby and Molly which will take place on the 16th of March, 2012.


Mix first 4 ingredients in medium bowl. Add blue cheeseand stir until well blended.

If too thick, thin with milk or buttermilk by tablespoonfuls to desired consistency. Add finely cut chives and season with salt and pepper.

(Can be made 1 day ahead. Cover and chill.)

Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Remove with slotted spoon and keep on a paper towel, so excess oil can drain. Keep warm.

Drizzle olive oil over bread cubes and sprinkle with finely cut herbs. Roast in oven or under the grill till bread is crispy and light golden brown.

Arrange lettuce on plates. Spoon dressing over.

Garnish with bacon crisps, tomato cubes and bread croutons.

Serve immediately.