Signature Wedge Wheel Recipe
Cross-cut iceberg wheel, bacon, bleu cheese, cherry tomatoes and buttermilk vinaigrette
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Ingredients
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Wedge Wheel
Buttermilk Vinaigrette
Method
Wedge Wheel
Prepare bacon
Preheat oven to 400°F (200°C). Arrange 6 bacon slices on a rimmed baking sheet lined with foil or parchment. Bake 12–18 minutes until crisp but not burnt. Remove to a paper-towel-lined plate and cool. When cool, chop into 1/2-inch pieces. Reserve 1 tablespoon of rendered bacon fat (optional) to whisk into vinaigrette for extra flavor.
Prepare tomatoes
Rinse 12 cherry tomatoes and pat dry. Halve each tomato lengthwise. Set aside.
Cut iceberg wheel
Remove any loose outer leaves from 1 whole head of iceberg lettuce. Trim the stem end slightly so the core stays intact. Using a sharp chef's knife, cross-cut the head into 4 wheels (slices) about 1 to 1 1/2 inches thick. Handle gently to keep leaves together. Place each wedge flat-side down on a serving platter or on individual plates.
Season and assemble
Lightly sprinkle the cut sides of each wedge with a total of 1 tsp coarse salt and 1 tsp freshly ground black pepper, distributed evenly among the 4 wedges. Scatter chopped bacon and halved cherry tomatoes evenly over and around the wedges. Crumble 3 oz of bleu cheese over the top of the wedges, reserving a small amount for garnish if desired. Finely chop 1 tbsp fresh chives and sprinkle over the salad as optional garnish.
Buttermilk Vinaigrette
In a medium bowl or a jar with a tight lid, combine 1 cup buttermilk, 3 tbsp extra-virgin olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, and 1 tbsp finely minced shallot. Add 1 tsp salt and 1/2 tsp freshly ground black pepper. If you reserved bacon fat, add 1 tbsp now for smoky depth. Whisk vigorously until emulsified (or shake well in the jar) and taste; adjust seasoning with additional salt, pepper, or a splash more vinegar or honey to balance acidity and sweetness.
Just before serving, drizzle about 2–3 tablespoons of the buttermilk vinaigrette over each wedge (or serve on the side). Use remaining dressing to allow guests to add more as desired. The vinaigrette should be creamy but pourable; if it seems too thick, whisk in up to 1–2 tbsp water or more buttermilk to reach desired consistency.