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Ingredients
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Salad
Blue Cheese Dressing
Optional Garnish / Serving
Method
Salad
Prepare lettuce
Remove any wilted outer leaves from the iceberg heads. Cut each head lengthwise into quarters to make 4 wedges per head. Rinse wedges under cold water to remove debris, then spin or pat dry thoroughly with paper towels. Chill in refrigerator while you prepare the rest.
Prep tomatoes and onion
Halve the cherry tomatoes. Thinly slice the red onion and separate into rings or thin strips. Pat tomatoes dry if very juicy to avoid diluting the dressing when packed for takeout.
Crisp the bacon
Cook bacon until crisp by pan-frying, baking at 400°F (200°C) on a sheet tray for 12–18 minutes, or microwaving between paper towels. Drain on paper towels, let cool slightly, then chop into 1/2-inch pieces.
Season wedges
Place each chilled wedge on the serving plate (or in a takeout container). Lightly sprinkle about 1/8 tsp kosher salt and a pinch of coarse black pepper over each wedge to enhance flavor before dressing.
Assemble salad
Arrange 1/4 cup halved cherry tomatoes and a tablespoon of sliced red onion beside each wedge. Spoon or drizzle about 2–3 tablespoons of blue cheese dressing across each wedge (see dressing directions). Scatter 1–2 tablespoons crumbled blue cheese and 1–2 chopped bacon slices over each wedge. Finish with a light grind of black pepper and a sprinkle of snipped chives.
Blue Cheese Dressing
Make dressing
In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Stir in 1 tablespoon lemon juice, 1/2 teaspoon Worcestershire sauce and 1/2 teaspoon minced garlic. Fold in 1/2 cup crumbled blue cheese, reserving a tablespoon for garnish if desired. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more buttermilk to thin or more blue cheese for a chunkier texture.
Chill dressing
Cover and refrigerate the dressing for at least 15 minutes to let flavors meld — longer (up to 24 hours) improves flavor. For takeout, pack dressing in a small sealed container to keep wedges crisp.
Optional Garnish / Serving
Place a lemon wedge alongside each salad for diners who like a bright squeeze before eating. Add extra crumbled blue cheese on top if desired. For delivery or takeout, assemble wedges in a rigid container with a vented lid, pack dressing and lemon wedges separately, and include a small packet of extra black pepper.