Wedge Salad Recipe

Prepare lettuce

Remove any wilted outer leaves from the iceberg head. Rinse under cold water, shake off excess, and pat dry thoroughly with paper towels or a salad spinner. Using a sharp chef's knife, cut the head into 4 equal wedges (core intact helps hold wedge together).

Season wedges

Place wedges on chilled plates, flat side down. Sprinkle each wedge evenly with a pinch of salt and ground black pepper (total specified salt and pepper used across all wedges).

Cook bacon

Preheat oven to 400°F (205°C) or use a skillet. To bake: arrange bacon in a single layer on a rimmed baking sheet lined with foil; bake 12–18 minutes until crisp. To pan-fry: cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to paper towels to drain and cool, then crumble or chop into small bacon bits.

Prepare tomatoes

While bacon cooks, core the roma tomatoes and slice into 1/4-inch thick wedges or slices. If preferred, cut into 6–8 wedges each for easy plating.

Assemble toppings

Place 2–3 slices or wedges of roma tomato against each iceberg wedge. Scatter crumbled bacon evenly over each wedge. Sprinkle reserved 1 oz blue cheese crumbles over each salad. Finish with a generous handful (about 1/4 cup per wedge) of fried onion strings and a light sprinkle of thinly sliced chives, if using.

Make dressing

In a medium bowl, whisk together 1 cup mayonnaise and 1 cup sour cream until smooth. Gradually whisk in 1 cup buttermilk until the dressing reaches a pourable but creamy consistency. Add 1 tbsp lemon juice, 1 tsp white wine vinegar, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Fold in 4 oz crumbled blue cheese, breaking up any large pieces slightly. Taste and adjust salt, pepper or lemon/buttermilk to reach desired tanginess and thickness. Chill at least 15 minutes to let flavors meld (or up to overnight).

Finish and dress

Spoon or drizzle about 2–3 tablespoons of blue cheese dressing over each wedge (adjust amount per preference). Serve extra dressing on the side. If you prefer a thicker dressing for dolloping, use less buttermilk; for thinner, add more buttermilk until desired consistency.