Wedge Recipe

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Warm over medium heat just until sugar and salt dissolve (do not boil).

Pour warm pickling liquid over the sliced onions, press down so onion is submerged, cool to room temperature, then refrigerate at least 30 minutes (can be made ahead and kept up to 2 weeks).

Cook bacon

Preheat oven to 400°F (200°C) or use a skillet. For oven method: arrange applewood bacon slices on a rimmed baking sheet lined with foil and a rack if available. Bake 14–18 minutes until crisp. For skillet: cook over medium heat flipping occasionally until crisp, about 8–10 minutes. Transfer bacon to a paper-towel-lined plate to drain and cool; when cool, chop or crumble into bite-sized pieces.

Cook eggs

Bring a small pot of water to a gentle boil. Carefully add eggs and boil for 9–10 minutes for fully set yolks. Transfer eggs to an ice bath for 5 minutes, peel, and quarter each egg into 4 wedges.

In a bowl, whisk together mayonnaise, sour cream, buttermilk, lemon juice, Worcestershire sauce, and grated garlic until smooth and slightly thickened.

Fold in 1 oz crumbled bleu cheese. Season with 1/4 tsp salt and 1/4 tsp black pepper, taste and adjust seasoning or thickness (add a splash more buttermilk if you prefer thinner). Chill dressing for at least 10 minutes to meld flavors.

Halve the head of iceberg lettuce vertically into 4 equal wedges by first slicing the head into quarters lengthwise. Keep the core intact on each wedge so layers hold together; trim a small amount of the stem if necessary so the wedge sits flat on the plate.

Place one wedge on each plate. Spoon about 2–3 tablespoons of bleu cheese dressing over the top of each wedge, letting it cascade down the sides.

Arrange baby tomatoes (halved if large), crumbled/chopped applewood bacon, and quartered hard-boiled eggs generously over and around each wedge.

Scatter remaining crumbled bleu cheese over the salad and top with 2–3 tablespoons of pickled red onion per wedge (or to taste).

Season each assembled wedge with a light sprinkle of coarse salt and freshly ground black pepper. Garnish with chopped fresh chives if using. Serve immediately.