Wedge Salad Recipe

Prepare lettuce

Remove any loose or wilted outer leaves from the iceberg head. Rinse the head under cold water, pat dry thoroughly with towels, then cut into 4 even wedges through the core so each wedge holds together. Keep core intact to help wedges hold shape.

Prepare vegetables

Core and dice the roma tomatoes into 1/2-inch pieces. Peel and thinly slice the red onion into half-moons; separate into rings. If desired, soak the sliced onion in cold water for 5 minutes and drain to mellow sharpness.

Cook bacon

Heat a large skillet over medium heat. Lay bacon slices in a single layer and cook, flipping occasionally, until crisp (about 6–9 minutes). Transfer to a paper towel-lined plate to drain and cool, then chop or crumble into roughly 1/2-inch pieces. Reserve 1 teaspoon of bacon fat (optional) for dressing if you want smoky flavor.

Assemble wedges

Place each iceberg wedge on a chilled salad plate. Sprinkle salt and freshly ground black pepper evenly over each wedge (about 1/8 tsp pepper and pinch of salt per wedge). Distribute diced tomatoes and sliced red onion over the top of each wedge. Scatter chopped bacon and 2 tablespoons of crumbled blue cheese on each wedge (totaling about 1/2 cup across 4 wedges). Garnish with chopped chives if using.

Make the dressing: In a medium bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 Tbsp buttermilk, 1 tsp lemon juice, 1 tsp white wine vinegar, 1/4 tsp Worcestershire sauce, 1/2 tsp minced garlic, 1/4 cup crumbled blue cheese, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and slightly thick. For a thinner dressing, add additional buttermilk 1 teaspoon at a time until desired consistency is reached. If you reserved bacon fat, whisk in up to 1 teaspoon for a smoky note.

Adjust seasoning and texture: Taste the dressing and adjust salt, pepper, or lemon for brightness. Fold in a tablespoon extra crumbled blue cheese if you want more pronounced chunks. Chill the dressing for at least 10 minutes to let flavors meld (or up to 1 hour).

Dress the salad: Drizzle 2–3 tablespoons of dressing over each wedge just before serving, or pass the dressing at the table. Finish with an extra sprinkle of crumbled blue cheese and a crack of black pepper.