Wedge Cobb Salad Recipe

Prepare lettuce

Remove any wilted outer leaves from the head of iceberg lettuce. Trim a small slice from the stem end so the head sits flat. Cut the head into 4 equal wedges (quarters), keeping the core intact so leaves hold together. Pat wedges dry with paper towels and chill while you prepare other components.

Cook and crumble bacon

Cook bacon until crisp in a skillet over medium heat (about 8–10 minutes) or bake on a rimmed sheet at 400°F (200°C) for 15–20 minutes. Transfer to paper towels to drain and cool, then crumble or chop into bite-size pieces.

Prepare eggs

Place eggs in a small pot, cover with cold water by 1 inch, bring to a gentle boil, then remove from heat and let stand covered for 10 minutes. Transfer eggs to an ice bath 5 minutes, peel, and quarter or slice.

Slice other toppings

Halve cherry tomatoes. Dice avocado into 1/2-inch cubes and immediately toss with a light squeeze of lemon to slow browning. Thinly slice red onion into half-moons. Crumble 3 oz blue cheese if not pre-crumbled. Chop chives finely.

Arrange each iceberg wedge on individual plates or on a large platter. Distribute quartered eggs, halved cherry tomatoes, diced avocado, red onion, crumbled bacon, and crumbled blue cheese in neat rows along the top of each wedge (classic Cobb style). Sprinkle chopped chives over the top.

Make the dressing: whisk together mayonnaise, sour cream, buttermilk, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic (or 1/2 tsp garlic powder), kosher salt, and black pepper in a bowl until smooth. Taste and adjust seasoning—add more buttermilk to thin if desired. Chill for at least 10 minutes to let flavors meld.

Spoon or drizzle desired amount of dressing over each wedge just before serving (about 2–3 tablespoons per wedge) so lettuce stays crisp.

If using, sprinkle extra crumbled blue cheese and a crack of fresh black pepper over each dressed wedge. Serve immediately with remaining dressing on the side.

Leftovers: keep components separate (especially dressing and avocado) and consume within 1–2 days for best quality.