Iceberg Wedge Salad Recipe

Cook bacon until crispy

Place a large skillet over medium heat and add 1 tsp vegetable oil. Lay 6 bacon slices in a single layer. Cook 3–5 minutes per side until deep golden and crisp, adjusting heat as needed to avoid burning. Transfer bacon to a paper-towel-lined plate to drain and cool. When cool, chop or crumble into bite-sized pieces and reserve.

Prepare dressing

In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk. Crumble 60 g Maytag blue cheese into the bowl and stir gently to combine, leaving some small chunks for texture. Add 1 tsp lemon juice, 1/2 tsp apple cider vinegar, 1/4 tsp Worcestershire sauce, 1/4 tsp garlic powder, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk until smooth but slightly chunky. Taste and adjust seasoning or consistency: add up to 2 tbsp more buttermilk if you prefer a thinner dressing. Chill in the refrigerator for at least 15 minutes to let flavors meld.

Prepare vegetables

Remove any limp outer leaves from 1 head of iceberg lettuce. Pat dry. Quarter the head through the core to create 4 wedges. Core each wedge by cutting out a small triangle at the stem end to separate leaves (optional). Halve 2 medium tomatoes and cut into wedges or large dice as desired. Peel the small red onion and slice very thinly into half-moons; separate slices so they are loose.

Assemble wedges

Place each iceberg wedge on an individual salad plate or arrange four wedges on a shared platter. Spoon a generous amount of the chilled blue cheese dressing over each wedge, letting some run down the sides (about 2–3 tbsp per wedge). Sprinkle 120 g crumbled Maytag blue cheese evenly over the wedges so each has a generous topping.

Add tomato, onion and bacon

Top each wedge with tomato pieces and scatter the thin red onion slices over the salad. Finish by sprinkling the chopped crispy bacon evenly across the wedges.

Garnish and serve

Lightly grind 1 tsp black pepper over the salads and, if using, sprinkle 2 tbsp chopped fresh chives. Serve immediately with extra dressing on the side.