Crisp Iceberg Wedge (gf) Recipe
Gorgonzola Cheese, Bacon Crumbles, Heirloom Tomatoes, Pickled Onion, Buttermilk Dressing
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Ingredients
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Iceberg Wedge Base
Toppings
Buttermilk Dressing
Method
Prep and components
- 1
Rinse and thoroughly dry the iceberg lettuce. Remove the core and cut into four even wedges. Chill wedges on a platter until ready to dress.
- 2
Crisp the bacon in a skillet over medium heat until deeply browned. Transfer to paper towels to drain and crumble once cooled.
- 3
Dice heirloom tomatoes and thinly slice pickled onions. Set aside for topping.
Dressing
- 4
Make dressing
In a medium bowl, whisk together buttermilk, mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth and creamy. Adjust thickness with a small splash of water if needed.
Assemble
- 5
Plate wedges
Place each iceberg wedge on individual plates. Lightly drizzle or spoon about 2–3 tablespoons of dressing over each wedge.
- 6
Add toppings
Top wedges with crumbled Gorgonzola, bacon, diced tomatoes, pickled onions, and chopped chives (if using).
- 7
Finish and serve
Season with a pinch more salt and pepper if desired. Serve immediately with extra dressing on the side.