Wedge Recipe

Combine white wine vinegar, water, sugar and kosher salt in a small saucepan and bring to a gentle simmer, stirring until sugar and salt dissolve. Remove from heat.

Place thinly sliced red onion in a heatproof jar or bowl. Pour the warm pickling liquid over the onions so they are submerged. Let cool to room temperature, then refrigerate for at least 30 minutes. (Can be made ahead up to 3 days.)

Preheat oven to 375°F (190°C). On a rimmed baking sheet spread the bread cubes in a single layer.

In a small skillet, melt the unsalted butter over medium heat. Continue to cook, swirling occasionally, until butter foams and turns golden-brown and nutty, about 3–4 minutes; remove from heat immediately to prevent burning.

Stir the olive oil and sea salt into the brown butter, then drizzle over the bread cubes and toss to coat evenly. Spread bread cubes back on the baking sheet in a single layer.

Bake for 10–12 minutes, tossing once halfway, until crisp and golden. Cool on the sheet; they will crisp more as they cool.

Heat 2 tbsp butter and 1 tbsp olive oil in a medium skillet over medium-low heat. Add the thinly sliced yellow onion and a pinch of salt. Cook slowly, stirring frequently, until onions are deep golden brown and caramelized, about 25–30 minutes. Add the brown sugar in the last 5 minutes to help deepen color if desired. Remove from heat and let cool slightly.

Transfer the caramelized onions to a blender or food processor. Add apple cider vinegar, champagne vinegar, Dijon mustard, mayonnaise, Greek yogurt, warm water, salt and pepper. Puree until smooth and creamy, scraping down sides as needed. Taste and adjust seasoning or acidity with additional vinegar or salt. If too thick, add up to 1–2 tbsp more warm water to reach desired pourable consistency.

Cook the pancetta: place the thin slices in a cold skillet and cook over medium heat until crispy and browned, turning as needed, about 6–8 minutes. Transfer to a paper towel–lined plate to drain. When cool, break or chop into bite-sized pieces.

Soft‑boil the eggs: bring a medium pot of water to a gentle boil. Carefully lower eggs (4) into the water and cook for 6 minutes for a jammy yolk. Immediately transfer eggs to an ice bath for 3 minutes, then peel gently and set aside. (Adjust timing ±30 seconds for firmer/softer yolk.)

Prepare the iceberg: remove any ragged outer leaves, cut the head into 4 wedges through the core so each wedge holds together. Pat the wedges dry with paper towels to remove excess moisture.

Crumble the smoked blue cheese into small chunks and halve the cherry tomatoes if not already halved.

To plate each wedge (serves 4): place a wedge on each plate. Spoon about 3 tablespoons of the creamy caramelized onion vinaigrette across each wedge, letting it run down the sides. Sprinkle 1–1 1/2 tablespoons of crumbled smoked blue cheese over the top of each wedge.

Add 1/4 cup halved cherry tomatoes divided among wedges, scatter 1.5 tablespoons of pickled red onion per wedge (or to taste), and sprinkle 1.5 tablespoons of chopped crispy pancetta over each.

Halve each soft‑boiled egg and place halves alongside or atop the wedge (one egg per wedge). Add about 1/4 cup brown butter croutons over the wedge for crunch.

Finish with a light dusting of coarse salt and freshly ground black pepper, and a sprinkle of snipped chives. Serve immediately so croutons remain crisp.