Wedge Of Iceberg Recipe

Prepare lettuce

Remove any wilted outer leaves from the iceberg head. Slice the head into 4 equal wedges through the core so each wedge stays intact. Pat wedges dry with paper towels and set on a platter.

Cook bacon

In a skillet over medium heat, cook bacon slices until crisp, turning occasionally (about 8–10 minutes). Transfer to paper towels to drain and cool, then roughly crumble or chop into bite-sized pieces.

Prep vegetables

Halve the cherry tomatoes. Thinly slice the red onion into rings, then separate rings. Peel (if desired) and cut the half cucumber into 1/4" half-moons. Scatter tomatoes, cucumber slices, and a few red onion rings over and around each iceberg wedge.

Add croutons and bacon

Sprinkle croutons evenly over the wedges and around the platter. Distribute crumbled bacon over each wedge.

Finish and season

Spoon bleu cheese dressing generously over each wedge (or serve on the side). Sprinkle chopped chives and a few cracks of freshly ground black pepper over the wedges. Serve immediately so croutons remain crunchy and lettuce stays cold.

In a medium bowl, combine mayonnaise, sour cream, and buttermilk. Whisk until smooth.

Crumble the bleu cheese into the bowl, reserving a small pinch for garnish if desired. Stir gently so some chunks remain for texture.

Add lemon juice, Worcestershire sauce, garlic powder, salt, and pepper. Taste and adjust seasoning — add a little more buttermilk if you want a thinner dressing.

Cover and chill for at least 15 minutes to let flavors meld. Dressing can be made up to 24 hours ahead; stir before serving.