The Wedge Recipe

Quick-pickle onions

Thinly slice 1 medium red onion. In a small saucepan, bring 0.5 cup water, 0.5 cup white vinegar, 1 tbsp sugar and 1 tsp salt to a simmer until sugar dissolves. Place onions in a jar, pour hot brine over them, cool to room temperature then refrigerate at least 30 minutes (best 2 hours). Use 0.75 cup for the recipe; reserve any extra for other uses.

Combine 0.5 cup balsamic vinegar and 1 tsp sugar in a small saucepan. Bring to a simmer over medium-low heat, then reduce to low and gently simmer until mixture reduces by half and coats the back of a spoon (about 8–10 minutes). Remove from heat and cool — glaze will thicken as it cools. Transfer to a squeeze bottle or small bowl.

Preheat oven to 375°F (190°C). Cut 4 slices challah into 1/2-inch cubes. In a bowl, melt 2 tbs butter with 1 tbs olive oil; toss with bread cubes, 0.5 tsp garlic powder and 0.25 tsp sea salt until evenly coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, tossing once, until golden and crisp. Cool on a rack.

Cut 8 slices bacon crosswise into 1/4-inch lardons. In a skillet over medium heat, add bacon and cook, stirring occasionally, until fat renders and lardons are crisp (6–9 minutes). Transfer to a paper-towel-lined plate to drain and cool slightly. Reserve 1 tbs bacon fat for optional finishing (see plating).

In a medium bowl whisk together 0.5 cup mayonnaise, 0.25 cup sour cream and 0.25 cup buttermilk until smooth. Add 0.5 cup crumbled blue cheese, 1 tbs lemon juice, 0.5 tsp Worcestershire sauce, 0.5 tsp minced garlic, 0.25 tsp salt and 0.25 tsp black pepper. Stir to combine, leaving some blue cheese chunks for texture. Taste and adjust seasoning or thickness with a little more buttermilk if desired. Chill until ready to use.

Trim core ends from each head of iceberg lettuce and remove any loose outer leaves. With a sharp knife, quarter each head lengthwise to create 4 wedges from the 2 heads. Pat wedges dry with paper towels so dressing and garnishes adhere.

Place one wedge on each plate (serves 4). Spoon 2–3 tbs blue cheese dressing over the top of each wedge, letting it cascade down the sides.

Scatter 3–4 tbs baby heirloom tomatoes (halved if large) around and on top of each wedge.

Add 2 tbs pickled red onion on and around each wedge for bright acidity.

Sprinkle 2 tbs blue cheese crumbles over each wedge (reserve a small pinch for garnish).

Distribute bacon lardons evenly — about 2 slices’ worth (roughly 2 tbs) per wedge. If desired, lightly drizzle 1 tsp reserved bacon fat over the top for extra savory notes.

Scatter 3–4 tbs challah croutons on and around each wedge for crunch.

Drizzle balsamic glaze sparingly (about 1 tsp) over each wedge in a decorative pattern. Finish with a pinch of coarse black pepper and a sprinkle of snipped chives and remaining blue cheese crumbles.