Blu's Wedge Salad Recipe

Combine base

In a medium bowl, add 1 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk. Whisk until smooth and slightly glossy.

Add flavorings

Stir in 3 oz crumbled blue cheese (reserve 1 tablespoon for garnish if desired), 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice, and 1 minced garlic clove. Mix gently so some blue cheese remains chunky for texture.

Season and rest

Season with 1 tsp salt and 1 tsp freshly ground black pepper. Cover and refrigerate at least 30 minutes (up to 24 hours) to let flavors meld. If dressing thickens too much, thin with additional buttermilk 1 tbsp at a time to reach desired pourable consistency.

Prepare wagyu bacon

Preheat oven to 400°F (200°C). On a rimmed baking sheet lined with foil and a wire rack, lay 6 slices wagyu bacon in a single layer. Bake 12–16 minutes until crisp but not burnt (thickness varies). Transfer to paper towels to drain and cool, then chop into 1-inch pieces.

Make crispy shallots (if using homemade)

Thinly slice 3 medium shallots. Heat 1 cup neutral oil (not listed separately) in a heavy skillet to 350°F (175°C) or until a small piece of bread sizzles. Fry shallot slices in batches until golden brown and crisp, about 1–2 minutes per batch. Transfer to paper towels and season lightly with salt. Allow to cool and measure 1 cup crispy shallots. (Alternatively use 1 cup store-bought crispy shallots.)

Prepare wedges

Remove any loose outer leaves from 4 heads of iceberg lettuce and halve each head lengthwise, then halve again to make 4 wedges per head OR prepare 4 large wedges total depending on serving size. Pat wedges dry with paper towels to remove excess moisture for better dressing adhesion.

Assemble plates

Place one iceberg wedge on each of 4 chilled plates. Spoon approximately 3–4 tablespoons of the blue cheese dressing over each wedge, letting it cascade down the sides. Distribute halved cherry tomatoes (about 1/4 cup per plate) and chopped wagyu bacon evenly over the wedges.

Finish and serve

Sprinkle about 1/4 cup crispy shallots over each wedge (total ~1 cup), garnish with a pinch of reserved crumbled blue cheese (optional) and 1/2 teaspoon fresh chives per plate (or 2 tbsp divided). Grind coarse black pepper over each wedge to taste (about 1/4 tsp per wedge). Serve immediately so shallots remain crisp and bacon stays warm.