Iceberg Wedge Salad Recipe

Prep and oven-bake bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon slices in a single layer on the rack.

In a small bowl combine maple syrup, brown sugar and black pepper. Brush the top side of each bacon slice with about half of the maple mixture.

Bake for 12 minutes, then rotate the pan and brush the bacon with remaining maple mixture. Bake another 4–8 minutes until edges are crisp and glaze is caramelized but not burnt (total 16–20 minutes depending on thickness).

Remove from oven and transfer bacon to a paper towel-lined plate to rest and crisp. Once cool enough to handle, roughly chop or crumble into bite-sized pieces for topping (reserve any drippings on the tray if desired—not used in dressing).

Finely mince garlic and the fresh herbs (parsley, dill, chives). Reserve 1 tsp chives for garnish.

In a medium bowl whisk together mayonnaise, sour cream, lemon juice and apple cider vinegar until smooth.

Stir in buttermilk a little at a time until you reach a pourable but still creamy consistency (adjust with more buttermilk for thinner dressing).

Fold in minced herbs, garlic, kosher salt and black pepper. Taste and adjust seasoning—add more salt, pepper or a splash more lemon juice if needed. Chill in refrigerator at least 20 minutes to let flavors meld (can be made up to 24 hours ahead).

Prepare iceberg: remove any wilted outer leaves, then halve each head lengthwise through the core to create wedges. Trim a small slice from the stem end so each wedge sits flat but keep core intact to hold leaves together (you should have 4 wedges).

Thinly slice red onion into half-moons and halve cherry tomatoes.

Place each wedge on a chilled plate. Spoon or drizzle 2–3 tbsp of herb buttermilk ranch over each wedge, allowing some to run into the layers.

Scatter halved cherry tomatoes and sliced red onion around and over each wedge.

Top each wedge with 3/4–1 oz crumbled blue cheese and a generous pinch (about 2 tbsp total) of chopped maple-glazed bacon per wedge.

Garnish with reserved chives and a crack of fresh black pepper. Serve immediately so bacon stays crisp.