Wedge Salad Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Lay bacon strips on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 12–16 minutes until crisp to your liking. Remove to a paper towel-lined plate to drain and cool, then chop into bite-sized pieces.

Prep lettuce

Remove any loose outer leaves from the iceberg head. Using a sharp knife, quarter the head lengthwise into four wedges (or halve for larger portions). Rinse wedges briefly under cold water, pat dry thoroughly with paper towels or a clean kitchen towel to remove moisture so dressing won't become watery.

Slice vegetables

Halve cherry tomatoes (or quarter if large). Thinly slice the red onion into half-moons, then separate into rings. If you prefer milder onion flavor, soak the sliced onion in ice water for 10 minutes and drain before assembling.

Season wedges

Place each iceberg wedge on individual plates. Sprinkle each wedge lightly with kosher salt (about 1/8 tsp per wedge) and a small grind of freshly ground black pepper.

Assemble salad

Scatter halved cherry tomatoes and sliced red onion around and over each wedge. Crumble about 2 tablespoons of bleu cheese directly over each wedge (reserve dressing cheese separately). Sprinkle crisp bacon pieces evenly over the wedges. If using, finely chop chives and sprinkle on top as garnish.

In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth and slightly thickened. Add lemon juice, white wine vinegar, Worcestershire sauce, minced garlic, salt, and black pepper; whisk to combine.

Fold in 1/4 cup crumbled bleu cheese. For a smoother dressing, mash the cheese into the mixture with the back of a spoon or pulse briefly in a small food processor. If dressing is too thick, add additional buttermilk 1 teaspoon at a time to reach desired pourable consistency.

Taste and adjust seasoning with salt, pepper, or a squeeze more lemon if needed. Chill for at least 10 minutes to let flavors marry, or serve immediately at room temperature.

Spoon or drizzle 2–3 tablespoons of bleu cheese dressing over each wedge just before serving, reserving extra dressing on the side. Finish with an extra sprinkle of crumbled bleu cheese and chopped chives if desired.