Name: Alibi Rooms Classic Iceberg Wedge Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 heads iceberg lettuce; 0.5 cup thin-sliced red onion; 1 cup cherry tomatoes; 6 slices bacon strips; 3 oz blue cheese crumbles; 0.5 tsp freshly ground black pepper; 0.5 tsp kosher salt; 0.5 cup mayonnaise; 0.25 cup sour cream; 0.25 cup buttermilk; 1 oz crumbled blue cheese (for dressing); 1 tbs white wine vinegar; 1 tsp fresh lemon juice; 0.5 tsp garlic, minced; 0.25 tsp Worcestershire sauce; 0.25 tsp salt; 0.25 tsp black pepper

Method

Prepare Bacon & Veggies

Cook bacon

Preheat oven to 400°F (200°C). Arrange 6 bacon strips on a rimmed baking sheet lined with foil or parchment, not overlapping. Bake 12–18 minutes until crisp to your liking. Remove from oven and transfer bacon to a paper towel–lined plate; when cool, chop into 1/2-inch pieces.

Prepare lettuce

While bacon cooks (or after), remove outer damaged leaves of the iceberg heads. Rinse each head under cold water, then pat dry thoroughly. Cut each head into 2 wedges: cut through core so each head yields 2 large wedges (total 4 wedges). If you prefer 4 servings, use both heads to make 4 wedges; reserve remaining halves wrapped in plastic for another use.

Slice onion and tomatoes

Thinly slice red onion into half-moons until you have about 1/2 cup. Halve cherry tomatoes (or quarter if large) to make about 1 cup.

Make Bleu Cheese Dressing

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth.

Stir in 1 tablespoon white wine vinegar, 1 teaspoon lemon juice, 1/2 teaspoon minced garlic, 1/4 teaspoon Worcestershire, 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Fold in 1 ounce crumbled blue cheese for a chunky dressing. Taste and adjust seasoning or thickness — add up to 2 tablespoons additional buttermilk if you prefer a thinner pourable dressing. Chill for at least 15 minutes to let flavors meld if time allows.

Assemble Wedge

Place a wedge on each chilled salad plate with the cut side facing up so leaves fan slightly. If making 4 servings, place one wedge per plate; if 2 servings, place two wedges per plate.

Season each wedge lightly with a pinch of kosher salt and a grind of black pepper (about 1/8 teaspoon salt and a few grinds of pepper per wedge).

Spoon bleu cheese dressing over each wedge, distributing roughly 3–4 tablespoons per wedge (adjust to taste). Let some dressing drip into the crevices.

Scatter 1/4 cup halved cherry tomatoes and 2 tablespoons thin-sliced red onion over each wedge (adjust proportionally if serving 2).

Sprinkle chopped crispy bacon evenly over the wedges (about 1.5 slices worth per wedge if making 4).

Finish with remaining 3 ounces blue cheese crumbles (total listed was 3 oz; 1 oz used in dressing) sprinkled over the wedges, about 3/4 ounce per wedge if 4 servings.

Optional: drizzle a small extra teaspoon of dressing and finish with a final crack of black pepper. Serve immediately so lettuce stays crisp.