Classic Wedge Recipe

Chill head of lettuce

Refrigerate the whole head of iceberg lettuce for at least 30 minutes before assembling — chilled lettuce holds its shape better when cut.

Using a sharp chef's knife, remove any wilted outer leaves from the iceberg. Slice the head into 4 equal wedges from core to top (quartering). If core is large and wedges fall apart, trim a thin slice off the base to help wedges sit flat on the plate.

Pat each wedge dry with paper towels to remove excess moisture so dressing adheres better.

Cook the bacon until crisp: either fry in a skillet over medium heat (about 8–10 minutes, turning occasionally), bake on a rimmed sheet at 400°F (200°C) for 15–18 minutes, or microwave between paper towels until crisp. Drain on paper towels, then crumble or chop into bite-size pieces.

In a medium bowl, whisk together mayonnaise and sour cream until smooth.

Whisk in the buttermilk a little at a time to reach a pourable but still creamy consistency (adjust additional buttermilk or mayo to preference).

Add crumbled blue cheese, lemon juice, Worcestershire, minced garlic, salt, and black pepper. Stir gently so there are still some visible blue-cheese chunks. Taste and adjust seasoning — add a touch more lemon or salt if needed.

If making ahead, cover and refrigerate for up to 2 days. Stir or thin with a splash of buttermilk before using.

If using, place a small bed of romaine or baby greens in the center of 4 plates to help wedges sit and present nicely (optional).

Place one chilled wedge on each plate, cut side facing up so layers are visible.

Spoon about 2–3 tablespoons of blue cheese dressing over each wedge, letting it cascade down the leaves. Reserve additional dressing for passing at the table if desired.

Scatter halved cherry tomatoes and thinly sliced red onion around and over the wedge.

Sprinkle crumbled crisp bacon evenly over each wedge.

Finish each wedge with about 1 tablespoon extra crumbled blue cheese and a light dusting of freshly ground black pepper and the chopped chives.

Serve immediately so the lettuce remains crisp. Provide extra dressing on the side. Leftovers (dressed) are best eaten within a few hours; undressed wedges can be refrigerated up to 24 hours wrapped tightly.