Baby Wedge Recipe

Name: Brine Seafood & Raw Bars Baby Wedge Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces baby iceberg wedge hearts; 12 pieces cherry tomatoes; 0.25 cups red onion; 4 slices applewood-smoked bacon; 0.75 cups crumbled bleu cheese; 1 tsp freshly ground black pepper; 1 tsp flaky sea salt; 0.5 cups mayonnaise; 0.25 cups sour cream; 3 tbs buttermilk; 0.25 cups crumbled bleu cheese; 1 tbs fresh lemon juice; 0.5 tsp Dijon mustard; 0.25 tsp Worcestershire sauce; 0.5 tsp garlic, minced; 0.25 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Brine Seafood & Raw Bar

Time25m

Serves4

(gf) Bleu cheese/ bacon/ cherry tomato/ red onion/ bleu cheese dressing

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Ingredients

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Salad

4 pieces baby iceberg wedge hearts

12 pieces Cherry tomatoes

1/4 cups red onion

4 slices applewood-smoked bacon

3/4 cups crumbled bleu cheese

1 tsp freshly ground black pepper

1 tsp flaky sea salt

Bleu Cheese Dressing

1/2 cups Mayonnaise

1/4 cups Sour cream

3 tbs Buttermilk

1/4 cups crumbled bleu cheese

1 tbs fresh lemon juice

1/2 tsp Dijon mustard

1/4 tsp Original Worcestershire Sauce

1/2 tsp Garlic, minced

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Prepare Salad Components

Prep wedge hearts

Trim any bruised outer leaves from the baby iceberg wedge hearts. Pat dry with paper towels. If hearts are large, cut each in half lengthwise so you have 4 manageable wedges.

Slice tomatoes and onion

Halve the cherry tomatoes (12 halves). Thinly slice red onion into half-moons and then soak in cold water for 5 minutes to mellow sharpness; drain and pat dry. Measure out 1/4 cup after draining.

Cook bacon

Place 4 bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crispy, about 8–10 minutes. Transfer to a paper towel–lined plate to drain, then crumble or chop into small pieces. Reserve 1 tsp bacon fat (optional) for a hint of flavor in dressing if desired.

Make Bleu Cheese Dressing

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 3 tablespoons buttermilk until smooth.

Add 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk to combine.

Fold in 1/4 cup crumbled bleu cheese, reserving a tablespoon for garnish. Taste and adjust seasoning or thickness: add up to 1 tablespoon additional buttermilk if you prefer a thinner dressing, or more crumbled bleu cheese for a chunkier texture.

If using reserved bacon fat, whisk 1 teaspoon into the dressing for a smoky note. Chill dressing at least 10 minutes to meld flavors (can be made up to 24 hours ahead, covered, refrigerated).

Assemble Wedge

Place one baby iceberg wedge heart on each of four chilled plates, cut-side down so the wedge sits stable.

Evenly distribute halved cherry tomatoes and drained red onion slices over and around each wedge.

Drizzle about 2 tablespoons of bleu cheese dressing over each wedge (adjust to taste). For a restaurant-style presentation, spoon some dressing both over the top and around the base.

Scatter crumbled bleu cheese (about 3 tablespoons) and crisp bacon pieces evenly over the top of each wedge.

Finish with a light pinch of flaky sea salt and a crack of freshly ground black pepper over each wedge. Garnish with the reserved tablespoon of crumbled bleu cheese if desired.