Wedge Salad Recipe

Prepare lettuce

Remove any limp outer leaves from the head of iceberg lettuce. Rinse the head under cold water, pat dry, and cut into 4 equal wedges through the core so each wedge holds together.

Cook bacon

In a medium skillet over medium heat, cook bacon slices until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate to drain and cool, then crumble or chop into bite-sized pieces.

Prep vegetables and eggs

Halve cherry tomatoes. Slice the English cucumber into thin half-moons until you have about 1/2 cup. Thinly slice red onion into rings or half-rings and separate. Peel and quarter or chop the hard-cooked eggs.

Assemble wedges

Place one lettuce wedge per plate. Spoon 1 to 2 tablespoons of dressing (see Dressing section) over each wedge, letting it run down the sides. Scatter halved cherry tomatoes, cucumber slices, red onion, chopped eggs, crumbled bacon and about 2 tablespoons of blue cheese evenly over each wedge. Sprinkle with chopped fresh chives and a small grind of black pepper to finish.

Make the dressing: In a medium bowl, combine mayonnaise, sour cream and buttermilk. Whisk until smooth.

Add flavorings: Whisk in white wine vinegar, lemon juice, Worcestershire sauce, garlic powder, onion powder, salt and black pepper until fully incorporated. Taste and adjust seasoning; add more buttermilk to thin if desired.

Finish dressing: Whisk in the extra-virgin olive oil for sheen and added richness. If you prefer a chunkier dressing, fold in 2 tablespoons of the crumbled blue cheese now; otherwise reserve all blue cheese for topping the wedges. Chill the dressing for at least 10 minutes to allow flavors to meld before using.