Wedge Recipe
Baby Iceberg | Heirloom Tomato | Lardons | Blue Cheese Vinaigrette | Pickled Shallots
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wedge Salad
Blue Cheese Vinaigrette
Pickled Shallots (quick)
Method
Pickled Shallots (quick)
Combine apple cider vinegar, water, sugar, kosher salt, and peppercorns in a small saucepan. Bring just to a simmer, stirring to dissolve sugar and salt (about 2–3 minutes).
Pour the hot brine over the shallots, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–2 hours). Makes about 1 cup.
Blue Cheese Vinaigrette
In a bowl, whisk together mayonnaise, sour cream, red wine vinegar, Dijon mustard, honey, and lemon juice until smooth.
Slowly whisk in the olive oil to emulsify. Stir in 2 oz crumbled blue cheese, then season with salt and 1/2 tsp black pepper. Adjust acidity or salt to taste. If you prefer a thinner dressing, whisk in 1–2 tbs water. Chill until ready to serve.
Wedge Salad
Prepare the iceberg: remove any loose outer leaves, then halve each baby iceberg head lengthwise and then again to create wedges (you should have 4 wedges from two heads). Pat dry with paper towels to remove excess moisture.
Cook the lardons: place the 8 oz of bacon pieces in a cold skillet and cook over medium heat, stirring occasionally, until browned and crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate to drain. Reserve 1 tablespoon of the rendered bacon fat and discard the rest or save for another use.
Slice the heirloom tomatoes into 1/2" thick wedges or large slices and season lightly with a pinch of sea salt and a grind of black pepper.
Assemble: place a wedge on each salad plate (this recipe serves 4 wedges). Spoon 2–3 tablespoons of blue cheese vinaigrette over each wedge, letting it run into the crevices.
Top each wedge with evenly distributed tomato slices, a generous sprinkle of the crisp lardons, 3/4 oz crumbled blue cheese per portion (totaling the remaining 3 oz listed), and about 2–3 tablespoons pickled shallots per wedge.
Finish with a light sprinkle of coarse sea salt and freshly ground black pepper, and scatter snipped chives over each salad. Serve immediately so the lettuce remains crisp.