Classic Wedge Recipe

Combine 1/2 cup white wine vinegar, 1/2 cup water, 1 tablespoon sugar, 1/2 teaspoon kosher salt, 6 peppercorns and 1/4 teaspoon red pepper flakes (if using) in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool 5 minutes.

Place 1 cup halved cherry tomatoes and 1/2 cup thinly sliced red onion in a clean jar or bowl. Pour the warm brine over the tomatoes and onions so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–2 hours). These will keep refrigerated for up to 1 week.

Preheat oven to 400°F (200°C) or prepare a skillet. Slice 8 slices of thick-cut bacon crosswise into 1/2-inch lardons.

For oven method: spread lardons in a single layer on a rimmed baking sheet lined with foil. Bake 12–18 minutes, stirring once, until crisp and golden. For skillet method: cook over medium heat, stirring occasionally, 8–12 minutes until crisp. Transfer to paper towels to drain and lightly season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper while hot. Reserve bacon fat (optional) for other uses.

In a bowl combine 4 oz crumbled blue cheese, 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup whole milk or buttermilk, 1 teaspoon lemon juice, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon black pepper and 1/4 teaspoon kosher salt.

Using a fork or small whisk, mash about half the blue cheese into the dressing to loosen it and leave the rest as visible crumbles for texture. Taste and adjust seasoning. If you prefer a thinner dressing, add more milk 1 tablespoon at a time until desired consistency is reached. Chill until ready to assemble (at least 15 minutes).

Quarter each head of iceberg into 4 wedges: remove any loose outer leaves, cut core end to keep wedge intact. Pat wedges dry with paper towels to help dressing adhere.

Place each wedge on a chilled plate. Spoon or drizzle blue cheese dressing over the top of each wedge (about 3–4 tablespoons per wedge).

Scatter warm bacon lardons evenly over the wedges.

Drain pickled cherry tomatoes and pickled red onion from brine. Split tomatoes if desired. Arrange several pickled tomato halves and a few slices of pickled red onion on and around each wedge (about 2–3 tomato halves and 1–2 tbsp onion per wedge).

Finish with a light grind of black pepper, a sprinkle of minced fresh chives (optional), and an extra crumble of blue cheese if desired. Serve immediately.