Retro Crunch: Just 3 ingredients. My mom taught me this steakhouse classic and it makes eating greens feel totally decadent.

This low carb 3-ingredient wedge salad is pure retro steakhouse nostalgia: crisp iceberg, lush blue cheese dressing, and salty bacon. My mom used to order this every time we went out for a “special occasion” steak dinner, and she eventually showed me how to recreate it at home with just those three essentials. It’s wonderfully simple, deeply satisfying, and somehow makes a big hunk of lettuce feel like a decadent treat. If you grew up with classic Midwestern supper clubs or old-school steakhouses, this will feel very familiar—in the best way.

Serve this wedge salad alongside a simply seasoned steak, roast chicken, or a bunless burger for a complete low-carb meal. It also works nicely as a starter course before a hearty main like grilled pork chops or prime rib. To keep the retro theme going, pair it with a dry martini or a glass of red wine, and maybe a side of sautéed mushrooms or roasted asparagus. Because it’s rich and creamy, you don’t need elaborate sides—just a well-cooked protein and maybe one green vegetable to round out the plate.

Servings: 2

1 small head iceberg lettuce (about 1 to 1 1/2 pounds)

Prep the lettuce: Remove any wilted outer leaves from the iceberg. Trim just a thin slice off the stem end to expose the core, but keep enough so the head stays intact. Rinse the outside under cold water and pat dry thoroughly with a clean kitchen towel.

Cut into wedges: Place the head of lettuce on a cutting board, core side down. Using a sharp knife, cut it in half from top to bottom, then cut each half in half again to make 4 wedges. For this recipe, you’ll use 2 wedges; save the remaining 2, wrapped in a towel or paper towel and plastic, in the refrigerator for another salad.

Plate the wedges: Lay 2 wedges cut-side up on a large white plate or individual salad plates. If any loose leaves fall off, you can tuck them under the wedges to help them sit level and add extra crunch.

Drench with dressing: Spoon the blue cheese dressing generously over the top of each wedge, letting it cascade down the sides. You want a thick, visible layer—this is where the “decadent” part comes in. If your dressing is very thick, you can stir in a teaspoon of water or cream to make it just pourable, but still rich.

Add the bacon: Scatter the crumbled bacon all over the dressed wedges, making sure some pieces land on top and some fall to the plate. The contrast of cold, crisp lettuce with creamy dressing and warm, salty bacon is the classic steakhouse balance.

Serve: Bring the wedges to the table right away while the lettuce is cold and the bacon is still a bit warm. Serve with a steak knife and fork so everyone can cut through the wedge easily, getting a bit of lettuce, dressing, and bacon in each bite.

For a stronger blue cheese flavor, crumble an extra tablespoon or two of blue cheese over the top—this technically adds a fourth ingredient, but keeps the spirit of the original intact. If you prefer a lighter version, use a yogurt-based blue cheese dressing while keeping the same proportions. To make this salad ahead, you can cut the wedges and cook the bacon a few hours in advance; store the lettuce wrapped in paper towels in the fridge and keep the bacon covered at room temperature, then dress and assemble just before serving so the lettuce stays crisp. If you’re cooking for more people, simply use all 4 wedges and double the dressing and bacon. You can also swap the bacon for pancetta or prosciutto crisps for a slightly different texture while keeping it low carb. Finally, if iceberg isn’t your usual lettuce, know that its pale, tightly packed leaves are exactly what give this salad its signature crunch and steakhouse feel, so it’s worth seeking out for the full retro effect.