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Ingredients
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Wedge
Bleu Cheese Dressing
Toppings & Garnish
Method
Wedge
Prepare lettuce
Remove any loose or discolored outer leaves from the iceberg head. Rinse the head under cold running water, then pat dry thoroughly with kitchen towels or spin dry in a salad spinner until surface moisture is removed.
Cut wedges
Place the cleaned iceberg head core-side down on a cutting board. Using a sharp chef's knife, cut the head into 4 equal wedges (quarter the head) by slicing through the core. Trim a thin slice from the bottom of each wedge if needed so they sit flat on the plate.
Season wedges
Lightly season each wedge on both exposed faces with the kosher salt and freshly ground black pepper. Set on plates and keep chilled while you make the dressing and toppings.
Bleu Cheese Dressing
Combine base ingredients
In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth and slightly thickened.
Add flavorings
Stir in the lemon juice, white wine vinegar, Worcestershire sauce and minced garlic until combined.
Fold in bleu cheese
Gently fold in 3/4 cup crumbled bleu cheese, leaving some chunks for texture. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper. If the dressing is too thick, thin with an additional 1 to 2 tablespoons of buttermilk to reach desired consistency.
Rest
Cover and refrigerate the dressing for at least 15 minutes to let flavors meld. Stir again before using.
Toppings & Garnish
Cook bacon
Cook the bacon until crisp (pan-fry, oven-bake at 400°F/200°C on a rack, or use an air fryer). Drain on paper towels, then chop or crumble into bite-sized pieces.
Prepare tomatoes and chives
Halve the cherry tomatoes and finely snip the chives. Set aside.
Assemble wedges
Place each chilled wedge on a serving plate. Spoon 2 to 3 tablespoons of bleu cheese dressing over the top of each wedge so it drapes down the sides. Distribute halved cherry tomatoes and chopped bacon evenly over the wedges. Sprinkle extra crumbled bleu cheese and snipped chives on top. Finish with a light crack of freshly ground black pepper.
Serve immediately so the lettuce stays crisp. Leftover dressing can be refrigerated for up to 3 days.